My mother taught me how to make this straightforward Texas chili. You can modify this recipe to your preferences if you prefer your chili with less heat than I do. Don’t worry about using a large pot and making more chili than your family can consume the first night since you can still enjoy it the following few nights because this chili only gets better the second day. ENJOY. I’m positive I do each time I prepare this chili.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 onion burgers |
Ingredients
- 1 pound ground beef (80 percent lean)
- 1 tablespoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 tablespoons salted butter
- 1 large onion, thinly sliced
- 3 slices sharp Cheddar cheese
- 3 rolls brioche, split and toasted
Instructions
- Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
- Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
- Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.
- Any cheese can be used in place of the sharp Cheddar.
Nutrition Facts
| Calories | 621 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 18 g |
| Sodium | 660 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Who needs restaurant burgers when you can make these at home. Perfect!