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Ingredients
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Burger
Chili (quick, skillet style)
Topping & Finish
Method
Prepare buns & patties
Form patties
Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form into patties slightly wider than the bun bottoms and about 1/2 inch thick. Press a shallow indentation in the center of each patty to prevent doming. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Toast buns
Heat a large skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and spread. Butter the cut sides of the bun bottoms lightly with the 1 tablespoon butter. Place buttered sides down in the skillet and toast until golden, 1–2 minutes. Remove and keep warm.
Cook patties
Using the same skillet over medium-high heat, add a touch more oil if needed. Place patties in the skillet and cook 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes more for medium; adjust time for desired doneness. Remove patties to a plate and tent with foil to rest briefly.
Make quick chili
In the same skillet, add the additional 0.5 lb ground beef and break up with a spoon. Cook over medium heat until browned, 4–5 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.
Add 1/2 cup finely diced yellow onion to the skillet and sauté 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Stir in 1 cup tomato sauce, 1/2 cup beef broth, 1 tablespoon tomato paste, 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (optional). Mix thoroughly.
Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, 8–10 minutes to thicken and marry flavors. If chili becomes too thick, add up to 2 tablespoons water or broth to reach a spoonable consistency. Taste and adjust seasoning.
Assemble open-face chili burgers
Place the toasted bun bottoms on plates with the cut side up. Put one rested beef patty on each bun bottom.
Spoon a generous ladle (about 1/3 to 1/2 cup) of the hot chili over each patty, fully smothering the burger. Mound chili toward the edges but keep it stable on the patty and bun.
Top each smothered burger with one American cheese slice. If you prefer the cheese melted, place the assembled open-face burgers on a baking sheet and broil 1–2 minutes under a hot broiler until cheese is melted and lightly bubbly (watch carefully), or cover skillet with a lid for 30–60 seconds to melt the cheese.
Garnish with pickles or chopped onions if desired and serve immediately while hot.