Special Hamburger Recipe

Cook base

Heat a small saucepan over medium heat and add 1 tsp oil. Add 0.25 lb ground beef and 0.25 cup finely chopped onion. Cook, breaking up the meat, until browned and onions are soft, about 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in 1 cup tomato sauce and 2 tbsp tomato paste. Add 2 tsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp hot sauce (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/2 cup water or beef broth and whisk to combine.

Simmer and thicken

Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally, until slightly reduced. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering sauce; cook 1–2 more minutes until thickened. Taste and adjust seasoning. Keep warm until ready to assemble burgers.

Form two patties from 1 lb ground beef, each about 4–5 ounces and slightly wider than the buns (make a shallow dimple in the center of each patty to prevent doming). Sprinkle both sides with 1 tsp kosher salt and 1 tsp black pepper.

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When shimmering, add the patties and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes more for medium (adjust time for desired doneness). If using cheese, place slices on the patties in the last minute and cover the pan to melt.

Transfer patties to a plate and let rest 2 minutes while you toast the buns and finish toppings.

Toast buns: Spread 1 tbsp butter across the cut sides of 2 buns. Place buttered sides down in a skillet over medium heat and toast until golden, about 1–2 minutes.

Caramelize onions (quick method): In the same skillet used for patties, add the remaining thinly sliced onion (about 1 cup). Cook over medium-low heat with a pinch of salt, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. If the pan is dry, add a splash of water to deglaze and scrape up browned bits.

Assemble the Special Hamburger: Spread 2 tablespoon ketchup onto the bottom bun. Place the hot burger patty on top. Spoon 2–3 tablespoons of Chris' Famous Chili Sauce over the patty. Pile a generous spoonful (about 2–3 tbsp) of the caramelized onions on top of the sauce. If using, add cheese or the top bun and serve immediately. Add remaining ketchup to the top bun if you prefer extra ketchup.