ORIGINAL TOMMY’S: BURGER

SAVE: 141 CALORIES, 14 G FAT, 5 G SAT. FAT

Though Original Tommy’s is found only in California, it was undeniably worth including, as it has not only been a fixture in Los Angeles since 1946, but it’s the only fast food restaurant I’ve heard of where all burgers are chili burgers of sorts. Yep, their hamburger is served with chili unless you request it without. And their dedication to chili goes even further . . . they’ll give you extra without even charging you if you ask for it.

It’s also worth noting that Original Tommy’s has a disclaimer on their Web site you must click on before you can see the rest of the site. The important part of it states that no one should count on the numbers being correct; they’re more of a ballpark estimate. I definitely found this true of Tommy’s burgers, as the serving size did vary greatly—though every bite was as delicious as the first.

2½ ounces 96% lean ground beef (about ¼ cup + 1 tablespoon)

Pinch of salt

1 hamburger bun (about 3¾")

¼ cup Original Tommy’s Chili Topping, heated

1 slice (½ ounce) 2% milk yellow American cheese

1 tablespoon finely chopped white onion

3 rounds dill pickle

1 slice tomato (1⁄3" thick)

1 teaspoon yellow mustard

ON a sheet of waxed paper, shape the beef into a 4" patty. Lightly season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.

Preheat a medium nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patty in the pan. Cook for 2 minutes per side, or until no longer pink.

Place the bun bottom on a plate. Spoon on the chili topping. Top with the cheese, the burger, onion, pickles, and tomato. Spread the mustard on the bun top. Flip onto the sandwich.

MAKES 1 SERVING

349 calories, 28 g protein, 41 g carbohydrates, 8 g fat, 3 g sat. fat, 3 g fiber

Original Tommy’s Burger: 490 calories, 22 g protein, 50 g carbohydrates, 22 g fat, 8 g sat. fat, 3 g fiber

ORIGINAL TOMMY’S CHILI TOPPING

4 ounces 96% lean ground beef (about ½ cup)

4 teaspoons + ¾ cup water

6 teaspoons cornstarch, divided

4 teaspoons chili powder, divided

¼ teaspoon onion powder

¼ teaspoon paprika

Pinch of salt

IN a small bowl, combine the beef, 4 teaspoons water, 2 teaspoons cornstarch, 2 teaspoons chili powder, the onion power, and the paprika. Using a fork, mash the ingredients until they are well blended. Transfer to a small nonstick pan. Place over medium heat. Cook, mashing with a wooden spoon, for 3 to 4 minutes, or until almost mealy and no longer pink.

Meanwhile, in a small bowl, combine ¾ cup water with the remaining 4 teaspoons cornstarch and 2 teaspoons chili powder. Add to the pan. Cook, stirring occasionally, for 3 minutes, or until slightly thickened. Use right away, or allow to cool and then transfer to an airtight container. Refrigerate for up to 2 days.

MAKES ABOUT 1 CUP, ENOUGH FOR 4 SERVINGS

Each serving: 78 calories, 6 g protein, 10 g carbohydrates, 2 g fat, <1 g sat. fat, 1 g fiber