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Homemade Chili Burgers

 Homemade 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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Homemade Chili Burgers (continued)

Directions (continued)

  • a boil; reduce heat. Simmer, uncovered, for 1 hour.
  • In a large bowl, combine the egg, crumbs, salt, cumin and pepper.
  • 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.
Nutritional 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.