Hamburger (w/chili) Recipe

Form patties

Divide 1 lb ground beef into 4 equal portions (about 4 oz each). Gently shape into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming during cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tbs oil. When the oil shimmers, add the patties (do not overcrowd; cook in batches if needed). Cook for 3-4 minutes on the first side until a brown crust forms. Flip and cook 3-4 minutes on the second side for medium doneness (adjust time for desired doneness). If using cheese, place a slice on each patty about 1 minute before they finish cooking and cover briefly to melt.

Toast buns and prepare produce

While patties rest for 2-3 minutes after cooking, split the 4 hamburger buns and lightly toast them cut-side down in the skillet for 30-60 seconds until golden. Wash and dry 4 lettuce leaves. Slice the tomato into 4 even slices.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp vinegar or lemon juice, 1 tbs finely minced onion, 1/4 tsp paprika and 1/8 tsp salt. Stir until smooth and taste; adjust seasoning or sweetness as desired. Refrigerate until assembly. Makes roughly 2/3 cup—enough for 4 burgers.

Sauté aromatics and brown meat

Heat 1 tsp olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 3-4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1/2 lb ground beef and cook, breaking up with a spoon, until browned and no longer pink.

Simmer chili

Stir in 1 cup tomato sauce, 1/2 cup beef broth or water, 1 tbs chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp brown sugar (if using). Bring to a gentle simmer, reduce heat to low, and cook 8-10 minutes uncovered to thicken slightly, stirring occasionally. Taste and adjust salt, spice or sweetness. Keep warm until ready to top burgers.

Spread about 1 to 1 1/2 tbs Thousand Island spread on the bottom half of each toasted bun. Place a lettuce leaf on each bottom bun, then a slice of tomato. Put the cooked beef patty (with cheese if used) on top of the tomato. Spoon a generous 2-3 tbs warm chili over each patty (adjust to preference). Top with the bun crown. Serve immediately.