Chili Burger Recipe

Make Patties

In a large bowl combine 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce and 1/2 cup grated onion. Mix gently with your hands until just combined; avoid overworking. Form into 4 evenly sized patties about 3/4 inch thick and slightly larger than the bun diameter (they will shrink).

Cook Patties

Heat a large skillet or griddle over medium-high heat and add 1 tsp vegetable oil. When shimmering, add patties (do not overcrowd) and cook 3-4 minutes on the first side without pressing. Flip and cook another 3 minutes for medium, or longer to desired doneness. Internal temperature should reach 160°F (71°C) for well-done ground beef. Remove patties and keep warm on a tray tented with foil.

Toast Buns

Lightly butter the bottom halves of 4 buns if using. Place them cut-side down in the same skillet or on a separate pan over medium heat and toast until golden, about 1-2 minutes. Keep open-faced (use only bottom halves) or use full buns if you prefer a closed burger.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until soft, about 3-4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1/2 lb additional ground beef to the pan. Break it up with a spoon and cook until browned, about 4-5 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.

Stir in 15 oz tomato sauce, 1 cup beef broth, 1 tbsp tomato paste, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, for 10-12 minutes to thicken, stirring occasionally.

If using beans, stir in 1/2 cup drained kidney beans in the last 3-4 minutes to heat through. Taste and adjust seasoning (more chili powder or salt) as needed. Keep warm until assembly.

Place one toasted bun half on each plate. Set a cooked burger patty on each bun.

Ladle hot chili generously over each patty — about 1/2 to 3/4 cup per burger depending on desired coverage — so the burger is smothered but not swimming. Make sure chili is hot so it melts the cheese.

Sprinkle 1/2 cup shredded sharp cheddar over each chili-smothered burger (total 2 cups shredded for 4 burgers). If desired, place plates briefly under a broiler or in a 350°F (175°C) oven for 2-3 minutes to melt cheese — watch closely to avoid burning.

Finish with optional diced onion and pickled jalapeños to taste. Serve open-faced immediately with extra napkins.