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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
chili: |
1 pound ground turkey or 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 turkey or beef |
4 hamburger buns |
chopped onion and shredded cheddar cheese |
Directions:
1. 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.
2. In a large bowl, combine the egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties.
3. 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.
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