American · Dinner
LA chili size burger
A ground beef patty simmered in Tex-Mex style chili con carne, served open-faced on a toasted bun and smothered with more chili, chopped onion, and yellow mustard, a Los Angeles diner classic dating to the 1930s drive-in era. Messy, knife-and-fork eating is expected.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
703Calories
42.9gProtein
40.8gFat
41.7gCarbs
9.8gSugar
4.9gFiber
1290mgSodium
148mgChol
15gSat Fat
891mgPotassium
111mgCalcium
6.2mgIron
4.3mcgVitamin B12
9mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Chop the onion and garlic; form the 6 oz beef into a thin, wide patty; season both sides with salt and pepper.
2
Heat the vegetable oil in a small saucepan over medium heat and sauté half the onion and garlic for 2 minutes until soft.
3
Add the 2.5 oz ground beef, break it up, and cook over medium heat for 4 minutes until no pink remains.
4
Stir in the canned-tomatoes, beef-stock, chili-powder, cumin, and paprika; simmer over medium-low heat for 20 minutes until thickened.
5
Heat a dry skillet over medium-high heat and sear the patty for 3 minutes per side until deep brown and 71°C internal.
6
Toast the bun cut sides in the skillet over medium heat for 1 minute until golden.
7
Plate the patty on the bottom bun half, spoon hot chili over it, scatter remaining onion on top, zigzag mustard across, and serve open-faced with a knife and fork.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef, for the patty
- 5 oz140g ground beef, for the chili
- 22 hamburger bun
- 2 tbsp2 tbsp yellow mustard
- 6 tbsp54g onion
- 1/2 cup120g canned-tomatoes
- 2 clove2 clove garlic
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp paprika
- 1/2 cup120ml beef-stock
- 1 tsp1 tsp vegetable-oil
- salt, to taste
- black pepper, to taste
