Hamburger Size (aka Chili Size)

READY IN: 40mins
Recipe by Clifford Boren

Back during the 50's in Southern California, this was a very popular dish in small "Mom and Pop" diners. It doesn't appear on menus anymore, but it is still a solid comfort food for a chilly evening. Wash it down with ice cold beer.

Top Review by Dienia B.

we had these all the time without the peppers but it adds a nice toch thanks for the memory lol

Ingredients Nutrition


  1. Spread butter on the open faces of the buns, sprinkle them with garlic powder and black pepper, then fry them on a griddle if you have one, or in a skillet, until toasty brown.
  2. Mold the meat into patties then cook them thoroughly.
  3. Heat the chili.
  4. I use a microwave.
  5. Depending on your taste,you might wish to muscle up the chili a bit with some hot sauce.
  6. Plate it up by placing the buns, face up, on the plate.
  7. Put the meat patty on the bun, smother it with a generous amount of chili, sprinkle some cheese over the chili, scatter onions and nacho slices on top of everything.
  8. Dig in!

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