Best Tommys Burgers Recipes

ORIGINAL TOMMY'S CHILI (COPYCAT RECIPE)

Steps:

• Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
• To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
• Close lid and vent. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
• In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
• Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.

TOMMY'S HAMBURGER CHILI SAUCE

Steps:

• In a large saucepan brown meat over medium heat, crumbling as you cook.
• Pour meat in to a strainer over a bowl.
• Reserve 1/2 cup fat and return meat to saucepan.
• In a medium saucepan heat fat over medium heat.
• When hot whisk in the 1/4 cup flour.
• Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
• Add beef broth and whisk well.
• Remove from heat.
• In the meat saucepan add water to the cooked beef.
• Whisk in remaining flour.
• Add the roux/broth and remaining ingredients.
• Heat to medium high stirring often.
• Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
• Remove from heat and let stand 30 minutes to thicken.

TOMMY'S CHILI

Steps:

• Add your carrots to a food processor until they're very finely chopped and the food processor stops making them smaller.
• Add the ground beef and carrots to a large dutch oven on medium high heat and cook until the beef is no longer pink, breaking it apart as you go, about 5-6 minutes.
• Lower the heat to medium and add in the chili powder, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and masa harina, stirring well to combine.
• In a small cup whisk together the beef broth, vinegar and flour until the flour is completely absorbed, then add it into the pot.
• Reduce heat to a simmer and cook for an additional 30 minutes to thicken.

TOMMY'S BURGERS

Steps:

• 1. Shape hamburger meat into 1/2 pound patties.
• 2. Divide each patty in half, shake Worcestershire sauce and balsamic vinegar on each half and put about a teaspoon of salt free seasoning on each half.
• 3. Fold the two halves together with the seasoning on the INSIDE.
• 4. Sprinkle the outside of the patty with celery salt.
• 5. Grill, broil or pan fry each patty to your liking. I also use this for hamburger steaks, I just make the patties a bit larger.

TOMMY'S DEER BURGERS

Steps:

• Chop 1 lb of raw bacon into small pieces.
• add all ingredients and deer meat into bowl along with the chopped up bacon.
• cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
• After marinating time, take meat out of refrigerator and make into patties.
• Should make about 8 patties.
• Place patties into glass baking dish and bake until done in oven at 400 degrees.
• A better alternative is grill on a barbeque grill until done, or however you like your meat.