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Favorite Chili Cheeseburgers Recipe

Favorite Chili Cheeseburgers Recipe

I like to experiment when making hamburgers and stuffing them with sharp Cheddar cheese makes them absolutely delicious. For lighter fare, I sometimes use a combination of lean ground beef and ground turkey. —Deb Williams, Peoria, Arizona
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1 pound ground beef
  • 2 tablespoons chili sauce
  • 1 tablespoon chili powder
  • 1/2 cup shredded cheddar cheese
  • 4 hamburger-size pretzel buns or hamburger buns, split
  • 1/2 cup nacho cheese sauce, warmed

Directions

  • 1. In a large bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly. Shape into eight 1/4-in.-thick patties. Place 2 tablespoons cheese onto the center of each of four patties. Top with remaining patties; press edges firmly to seal.
  • 2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cheese sauce. Yield: 4 servings.

Nutritional Facts

1 burger: 479 calories, 26g fat (14g saturated fat), 105mg cholesterol, 1028mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 31g protein .

Reviews for Favorite Chili Cheeseburgers

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MY REVIEW
VictoriaElaine 233615
Reviewed Sep. 28, 2015

"These burgers taste great and are easy to make. I used cheddar cheese on top instead of the nacho sauce. I will be making them again."

MY REVIEW
RhondaK65 118814
Reviewed May. 25, 2014

"Very tasty and juicy! I used American cheese top these . Also have made on stovetop and they were delicious!"

MY REVIEW
jenniferp83352 118374
Reviewed Apr. 11, 2014

"These were good and simple to make"

MY REVIEW
randcbruns 212679
Reviewed Sep. 16, 2013

"This burger is so simple and easy to make. It has great flavor and can easily be changed up to make your family happy. You change the sauce, seasonings, and cheese to make whole new burgers each time you make it. Love these kinds of recipes."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.