Chili & Cheese Burger Recipe

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4-inch thick and slightly wider than the buns. Do not overwork meat; press a shallow dimple in the center of each patty to prevent doming while cooking.

Season both sides of the patties with 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub 1 tbs Worcestershire sauce over one side of each patty just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Lightly coat with 1 tsp neutral oil. Place patties on the hot surface, sauce-side down first. Cook 3–4 minutes until a brown crust forms, then flip and cook another 3 minutes for medium (adjust time for desired doneness). During the last minute of cooking, top each patty with an American cheese slice to melt.

Sauté aromatics

While patties cook, heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Brown meat

Add 1/2 lb ground beef to the pan, breaking it up with a spoon. Cook 4–6 minutes until browned and no pink remains; drain excess fat if necessary.

Simmer chili

Stir in 1 cup tomato sauce, 1/2 cup drained diced tomatoes, 1/2 cup beef broth, 1 tbs chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tbs brown sugar, 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until ready to assemble.

Toast buns: Spread softened butter on the cut sides of the 2 buns. Place buttered sides down on the hot griddle or skillet used for patties and toast 1–2 minutes until golden. Remove and set aside.

Combine cheeses: Mix 1 cup shredded cheddar with the warm chili (reserve a small handful of cheddar for sprinkling). Stir just until the cheddar melts into the chili, creating a cheesy chili mixture. Keep warm.

Assemble toppings: Lay lettuce leaves on bottom buns, add thinly sliced red onion and optional pickled jalapeños to taste.

Place one cheese-topped patty on each prepared bottom bun on top of the lettuce. Spoon a generous 1/3 to 1/2 cup of the cheesy chili over each patty, making sure to distribute meat and sauce evenly. Sprinkle the reserved cheddar over the chili if desired for extra melt.

Spread 1/2 tsp yellow mustard and 1/2 tsp ketchup on each top bun (adjust to taste) and place top buns over the chili. Serve immediately so the cheese is gooey and the bun is warm.

Optional: Serve with fries or onion rings and extra chili on the side for dipping.