Chili Burger Recipe

Mix and shape

In a large bowl combine 1 lb ground beef, Worcestershire sauce, kosher salt, black pepper, and garlic powder. Gently mix with your hands or a spoon until just combined—do not overwork. Divide into 4 equal portions and shape into patties about 3/4 inch thick, making a shallow dimple in the center of each patty to prevent doming while cooking.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When the oil is shimmering, add patties (work in batches if needed) and cook 3–4 minutes per side for medium, or until internal temperature reaches 160°F (71°C) for well done. In the last minute of cooking, top each patty with a slice of cheddar and cover the pan briefly to melt the cheese. Transfer cooked patties to a plate and tent with foil to keep warm.

Sauté aromatics

In a medium saucepan or skillet heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Brown meat

Add 1/2 lb ground beef to the pan. Break it up with a spoon and cook until browned and no longer pink, about 4–5 minutes. Drain excess fat if desired, leaving a little for flavor.

Build chili

Stir in 2 tbs tomato paste and cook 1 minute. Add 8 oz canned diced tomatoes (with their juices), 1/2 cup beef broth, 1 tbs chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook uncovered 10–12 minutes, stirring occasionally, until slightly thickened and spoonable. Taste and adjust seasoning (salt, sugar, or chili powder) as needed.

Keep warm

If not assembling immediately, keep chili warm over the lowest heat or transfer to a small covered container until ready to top burgers.

Toast buns

Split 4 buns and spread softened butter on cut sides. In a clean skillet or on a griddle over medium heat, toast buns cut-side down until golden and crisp, about 1–2 minutes. Remove and set aside.

Assemble burgers

Spread about 1/2 tbs yellow mustard on the bottom half of each toasted bun. Place a cheddar-topped beef patty on each bottom bun. Spoon 1/4 to 1/3 cup of the warm chili over each patty (adjust to preference). Add pickled jalapeños and thinly sliced red onion to taste. Cap with the top bun.

Sprinkle each assembled burger with chopped cilantro and add a few drops of hot sauce if desired. Serve immediately with fries or chips.