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Chili Burgers

Here's our attempt at re-creating an open-faced burger we enjoyed in a restaurant. The chili can also be served over hot dogs.

4 ServingsPrep: 10 min. Cook: 1 hour

Ingredients

CHILI:
1 pound ground beef
1 large onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
BURGERS:
1 egg
1/2 cup soft bread crumbs
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 pound ground beef
4 hamburger buns
Chopped onion and shredded cheddar cheese

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is
no longer pink; drain. Stir in remaining chili ingredients. Bring to
a boil; reduce heat. Simmer, uncovered, for 1 hour.
In a large bowl, combine the egg, crumbs, salt, cumin and pepper.

2 of 2

Chili Burgers (continued)

Directions (continued)

Crumble beef over mixture; mix well. Shape into four patties.
Grill, covered, over medium heat for 4-5 minutes on each side or
until a meat thermometer reads 160° and juices run clear. Serve
on buns with chili. Top with onion and cheese. Refrigerate or freeze
remaining chili. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 675 calories, 25 g fat (10 g saturated fat), 164 mg cholesterol, 1,980 mg sodium, 55 g carbohydrate, 10 g fiber, 56 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.