CHILI-CHEESE BURGERS
Instead of topping my burgers with cheese, I like to shred it and mix it into the meat when shaping the patties. This way, I'm sure to get a little cheesy goodness in every bite. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cheese, 2 tablespoons chili sauce and chili powder. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining chili sauce and, if desired, lettuce, tomato and mayonnaise.
Nutrition Facts : Calories 404 calories, Fat 19g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 718mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
LOADED CHILI CHEESEBURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the onion rings as the label directs; keep warm. Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.
- Photograph by Levi Brown
CHILI CHEESEBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
- In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
- Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
- Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
- When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
- Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
- When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
- Sprinkle the fries with sea salt and dive in!
CHILI CHEESEBURGERS AND HOMEMADE BUNS
This is a combination of 2 of my recipes. I made the hamburger buns differently, and will tell ya how I made the burgers, too!
Provided by Wildflour
Categories Lunch/Snacks
Time P2DT2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Day 1:.
- Make my chili, recipe #50732, refrigerate or set aside if making the same day (or use your own favorite chili, of course!).
- The night before, wrap 1 loaf frozen bread dough in plastic wrap, refrigerate overnight to thaw.
- Day 2:.
- Make 4 round balls out of bread dough, place on greased cookie sheet, oil dough lightly, cover with plastic wrap and let rise till doubled.
- About 3 hours.
- Brush with melted butter and garlic powder, sprinkle with some seasoning salt.
- Bake about 22 minutes in 350º oven till golden brown. Place on rack to cool.
- Make 4 patties out of ground beef, season each side with seasoning salt and coarse ground pepper.
- Cook on the grill or in frying pan till done.
- Top with cheese.
- Warm chili in microwave till hot.
- Top burger on cut bun with chili using a slotted spoon so there isn't too much juice.
- Enjoy!
Nutrition Facts : Calories 472.1, Fat 33.7, SaturatedFat 17.5, Cholesterol 154.7, Sodium 399.5, Carbohydrate 1.9, Sugar 0.1, Protein 38.4
CHILI BURGERS
Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
Provided by MEHUNGRY98
Categories Meat and Poultry Recipes Pork Sausage
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
- Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 3.7 g, Cholesterol 62.9 mg, Fat 15.4 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 1.4 g
CHILI CHEESE BURGER BOWLS RECIPE BY TASTY
Here's what you need: olive oil, white onion, garlic, ground beef, crushed tomato, tomato paste, light brown sugar, salt, ground black pepper, paprika, chili powder, ground cumin, water, grated parmesan cheese, ground beef, salt, pepper, shredded cheddar cheese, brioche burger buns
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
- Add the ground beef and cook until browned, about 7-10 minutes.
- Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
- In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
- Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
- Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
- To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 52 grams, Fat 46 grams, Fiber 3 grams, Protein 67 grams, Sugar 13 grams
HOMEMADE CHILI BURGERS
Here's our attempt at re-creating an open-faced burger we enjoyed in a restaurant. The chili can also be served over hot dogs.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in remaining chili ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour., In a large bowl, combine the egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili.
Nutrition Facts : Calories 675 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 1980mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 10g fiber), Protein 56g protein.
GRILLED CHILI BURGERS
Give grilled burgers an extra jolt of flavor without a lot of fuss with pepper-flecked Jack cheese and a bit of spicy seasonings.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
- When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
- Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.
Nutrition Facts : Calories 440, Carbohydrate 23 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 440 mg, Sugar 4 g, TransFat 1 g
CHILI BURGERS
Great recipe for a chili burger with all the chili flavor right in the patty. Top it off like nachos and you have a truly delicious burger. I also have this original posted on about.com.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 25m
Yield 12 hambergers, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix ground beef, onion, chili powder, cumin, lime juice, beer or Sangria, garlic and oregano together in a bowl.
- Shape into 12 patties.
- Grill over hardwood coals (I use lump charcoal, better flavor than if you use smoke chips) until done to your preference.
- Serve on hamburger buns or hard rolls with your choice of toppings.
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