CHILI BURGERS
These are hearty, zippy sandwiches which are a crowd pleaser. People are pleasantly surprised to find beans in this recipe.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.
Nutrition Facts :
GREEN CHILE CHEESEBURGERS
There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite-perfect for topping a thick, juicy green chile cheeseburger. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
Nutrition Facts : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
KRESGE'S LUNCH COUNTER SLOPPY JOES (CHILI BURGER)
Back in the 1950's my Grandma used to take me shopping at Kresge's in South Bend, IN. After looking for all the items on her shopping list we would have a Sloppy Joe at the lunch counter. Almost like a trip to Disneyland to this Indiana farm girl... What a wonder those sandwiches were. They toasted the bun and served them with...
Provided by Kathie Carr
Categories Burgers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Brown beef and onions. Add remaining ingredients, except brown sugar, and bring just to a boil. Reduce heat to a simmer and cook for 15-20 minutes longer, stirring occasionally. Taste when done and add brown sugar if desired. Toast and butter hamburger buns. Serve on warm buns with potato chips and a dill pickle.
GREEN CHILI BURGERS
Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.
Nutrition Facts :
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.
CHEDDAR CHILI BURGERS
Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to assemble, making this a great weeknight sandwich. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink. , Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.
Nutrition Facts : Calories 584 calories, Fat 28g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1081mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 34g protein.
BARNWELL SCHOOL CHILIBURGERS
This recipe came from the Barnwell Scool Cookbook. It's one of those great cookbooks from a small prairie town that I use EVERY day. It's so great! (Barnwell, Alberta) This recipe serves lots, and is great if you are have a big group of people to feed. My kids love them, as well as all the kids in our neighbourhood that visit often, and love to stay for dinner when this is in my oven!
Provided by Sassy Sandra
Categories Meat
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Fry Onions and Ground Beef.
- Drain off fat.
- Add remaining ingredients.
- Cook in oven for approx 2 hours at 325 Degrees.
- Stir occasionally.
- This will fill 30 Hamburger Buns.
- Can be cut in half or doubled very easily.
- Yumpy.
Nutrition Facts : Calories 435.2, Fat 23.2, SaturatedFat 9, Cholesterol 102.8, Sodium 876.6, Carbohydrate 26.1, Fiber 2.6, Sugar 10.7, Protein 30.7
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 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.
CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH
Transform burgers into something stylish with roasted tomatoes and red onion relish
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
- Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
- Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.
Nutrition Facts : Calories 509 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
CHILI BURGERS
My teenage daughter made this recipe in Home Ec. You'll enjoy the spice to give plain burgers a little zip.
Provided by Cullinaryjudge
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients together in a bowl, and mix well.
- Divide into 8 equal portions and shape each into a large flat patty.
- Combine sauce ingredients together and set aside.
- Place patties on broiling tray, broil 5-6 inches from heat source, leaving the door slightly ajar.
- When the first side is done (5-8 minutes), turn over and cook the second side, basting with sauce during the last 2 minutes.
- Serve with warmed hamburger buns if desired.
Nutrition Facts : Calories 239.8, Fat 12.8, SaturatedFat 5, Cholesterol 100.9, Sodium 479.1, Carbohydrate 5, Fiber 0.8, Sugar 0.7, Protein 24.6
CHILI BURGERS
Make and share this Chili Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, brown beef; drain.
- Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
- Serve on buns.
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