Nothing beats the satisfaction of biting into a perfectly crafted burger, and Chili’s Oldtimer has mastered this art since 1975. This iconic burger has remained virtually unchanged for nearly 50 years ...

In a large heavy skillet over medium heat ... Transfer burgers to bottom buns. Top with lettuce, sour cream. Cover with top buns. Serve.

(If you only have one skillet, work in two batches ... wipe down griddle or skillets and set over medium heat. Brush inside of buns with melted butter. Lay buttered buns onto griddle or skillets ...

While grilling hamburger buns is an easy way to get the toasted exterior, you can also pop your bun into a skillet or a toaster and keep an eye on it so it stays only lightly toasted. Read more ...

As much as I love a hamburger, it’s not something ... adding more oil to the skillet if needed. Place the pan-fried buns on a clean, dry tray. Sprinkle the cornstarch over the chicken thighs ...

Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet ... Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns.

This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled ...

Spoon sauce from skillet onto bottom halves of burger buns and place patties on top. Top with basil and burger bun tops.

In a large cast-iron skillet, cook the bacon over moderate heat ... Spread barbecue sauce on the bottom buns and top with the cheeseburgers, sliced onion, tomato and lettuce.