For the Chili:
1 Pound Lean Ground Beef
1 Package Chili Seasoning
1 Teaspoon Brown Sugar
1 Cup Broth
1 (15 ounce) Can Crushed Tomatoes
For the Burgers:
1 Pound Ground Beef
1 Tablespoon Dried Minced Onions
1 Teaspoon Salt (more to taste)
1 Teaspoon Black Pepper (more to taste)
4 Slices American Cheese
4 Martin's Big Marty's Rolls
For the Slaw:
1 Bag Slaw Mix
1 Tablespoon Onion, finely chopped
1/4 Cup Mayo
1 Tablespoon Cider Vinegar
1 Tablespoon Granulated Sugar
1/2 Tablespoon Canola Oil
Brown the ground beef for the chili in a large pan. Add the seasonings and pour in the broth. Turn it over in the skillet a few times to coat the meat. Break the beef up as much as possible. Add the tomatoes, reduce the heat to medium, and let it simmer while you make everything else, stirring occasionally.
Gently work the minced onions, salt, and pepper into the ground beef for the burgers, and then form the meat into 4 patties.
You can grill these burgers or pan sear them. To pan-sear, preheat the oven to 450F. Heat a large cast iron skillet over medium high heat on the stove. Add the burgers to the hot skillet and cook for 1 minute on each side and then put the pan in the oven. How long they cook in the oven will depend on how you like your burgers cooked. For medium well, check them after about 4 minutes. Internal temperature would read between 150F-155F.
In a large bowl toss together the slaw mix and 1 tablespoon of finely chopped onion.
In a liquid measuring cup whisk together the mayo, cider vinegar, canola oil, and sugar until smooth. Pour the dressing over the cabbage mixture and toss to combine.
To assemble the burgers, top them each with 1 slice of cheese, a heaping helping of chili, and slaw. Ketchup and mustard are optional.
Recipe adapted from: www.sugardishme.com