Chili Cheeseburgers

Ah, the chili cheeseburger. What self-respecting burger lover can resist a juicy patty layered with cheese, smoky chipotle-laced chili, and crispy fried onions served on a toasted bun? While the classic hamburger is always welcome at a cookout, it’s virtually impossible to pass up a chili cheeseburger.

Everything about this recipe is a breeze, from seasoning the meat and shaping the patties to preparing what is easily one of our best chili recipes. You’ll have mouthwatering chili cheeseburgers to sink your teeth into and leftover chili for another meal. No wonder people love this recipe!

Ingredients for Chili Cheeseburgers

For the chili:

• Ground beef: Skew toward lean ground beef for the chili. A blend that’s 85% lean should do the trick, but you can keep things simple with a blend of 80% lean and 20% fat. Just be sure to drain the beef well after you brown it.
• Onion: Yellow onions bring a subtle sweetness to this recipe.
• Tomatoes and tomato juice: A tin of fire-roasted tomatoes adds some smokiness to the chili. Ditch the leftover juice from the can in favor of tomato juice. The latter enhances both flavor and texture in this recipe.
• Seasonings: The most flavorful chilis boast an array of seasonings that give them their signature kick and smoky complexity. Here, we use cumin, chili and chipotle powder, plus garlic powder and a big pinch of salt.
• Beans: This recipe uses kidney beans, but I highly recommend pinto or black beans—or a mixture of all three.

For the cheeseburgers:

• Ground beef: Which type of ground beef is best for burgers? For the juiciest patties, a ratio of 80% lean to 20% fat is ideal. Definitely don’t go too lean here.
• Seasonings: The chili does the heavy lifting seasoning-wise, so we keep things simple for the patties by using salt, pepper and garlic powder.
• Cheese: American cheese is the classic for chili cheeseburgers!
• Burger buns: Lightly grilling the buns makes them sturdier and tastier. Homemade hamburger buns are worth the extra effort, and you should definitely try chili cheeseburgers on brioche at least once in your life.
• Fried onions: Topping the burgers with fried onions is a stroke of genius. I also wouldn’t say no to grilled onions or crispy fried onion rings on my burger.
• Extra toppings: I’m a maximalist, so the more toppings there are on my burger, the better. For this chili cheeseburger recipe, I recommend using sliced jalapenos, chopped scallions, diced avocado, chopped cilantro, sour cream or a generous pinch of extra cheese.

Directions

Step 1: Make the chili

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In a large skillet, cook the beef and onions over medium heat until the beef is no longer pink, about five to seven minutes, breaking it into crumbles as you go. Drain the excess fat.

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Stir in the tomato juice, diced tomatoes, chili powder, cumin, salt, chipotle pepper and garlic powder. Bring the chili to a boil, then reduce the heat. Cover the pot and simmer the chili for 30 minutes.

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Add the kidney beans and simmer briefly to heat through.

Step 2: Mix the ground beef

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In a large bowl, combine the ground beef, salt, pepper and garlic powder, mixing them lightly but thoroughly. Shape the beef mixture into eight 1/2-inch thick patties.

Step 3: Grill the burgers and toast the buns

Grill the burgers, covered, over medium heat until a thermometer reads 160°F, for three to four minutes per side. Top the patties with cheese, then grill them, covered, until the cheese is melted, one to two minutes longer. Grill the buns over medium heat, cut side down, until they’re toasted, 30 to 60 seconds.

Step 4: Build the chili cheeseburgers

Serve the burger patties on the buns with chili, french-fried onions and any additional toppings.

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Chili Cheeseburger Variations

• Customize the chili: It’s worth going the extra mile to add bacon, chorizo, chopped bell pepper or maybe even some diced jalapeno. Experiment with other seasonings like paprika, oregano, cinnamon, nutmeg and ancho chili powder. You can even add dark chocolate to make a chili of unrivaled richness and depth. Look for 70% cacao and up—the darker, the better.
• Switch up the cheese: I like cheddar, smoked Gouda, mozzarella or pepper jack on my chili cheeseburgers.
• Leave out the tomato juice: Instead of adding tomato juice, reserve the juices from the canned tomatoes to use for the chili.

How to Store Chili Cheeseburgers

The best way to store chili cheeseburgers is to keep the various elements separate. Let the chili cool, then pour it into an airtight container. Burger patties should be tightly wrapped in cling film or stored in an airtight container. Refrigerate all your leftovers.

How long do chili cheeseburgers last?

Homemade chili lasts about four days. Raw patties should be used within two days, while cooked burgers will last three to four days when stored in the fridge.

Can you freeze chili cheeseburgers?

Again, keeping things separate is key. Both raw ground beef can be frozen for up to four months, while cooked burgers can be frozen for up to three months. Homemade chili is a brilliant freezer meal and keeps forum to three months.

How do you reheat chili cheeseburgers?

When reheating frozen food, remember to thaw it first in the fridge overnight. Warm the chili in the microwave or on the stovetop until it’s piping hot. Thanks to its ability to heat evenly, your oven is the best tool for reheating burgers. Preheat the oven to 350º, then bake the patties for 7 to 10 minutes until they’re heated through. I like to splash some Worcestershire sauce over the burgers to revive them and keep them from drying out.

Can you make chili cheeseburgers ahead of time?

While we wouldn’t recommend making fully assembled chili burgers in advance, you can definitely prep the components ahead of time. Shape and refrigerate the burger patties the day before. Make the chili up to four days in advance.

Chili Cheeseburger Tips

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How else can you make the burgers for chili cheeseburgers?

Not everyone has a grill, so thankfully it’s just as easy to make chili cheeseburgers on the stovetop.

Heat a large skillet over medium-high heat. Arrange the patties in the skillet without overcrowding them (you may need to work in batches). Cook the burgers for 6 to 10 minutes, depending on how done you prefer your burgers.

How long should you cook the burgers for chili cheeseburgers?

The safe cooking temperature for ground beef is 160°. This translates to well done, which typically requires three to four minutes per side. If you slide the burgers off the grill just before they hit that sweet spot, it allows you to rest the burgers for a few minutes, ensuring they stay juicy and tender. The temperature will continue to rise as they rest, and your burgers won’t wind up overcooked.

I prefer my burgers with a thread of pink through the middle. Here’s a refresher on burger doneness levels and internal temperatures:

• Medium-rare: 135°
• Medium: 145°
• Medium-well: 155°
• Well-done: 160°

For flawless burgers every time, keep your instant-read meat thermometer close at hand.

What goes with chili cheeseburgers?

The natural pairing for burgers is a heap of perfectly salted french fries, but potato chips, herbed potato wedges, Tater Tots and onion rings are close runners-up. We love zesty greens with chili burgers, like this Italian salad with lemon vinaigrette, as well as coleslaw and vibrant veggie-packed pasta salads, corn on the cob or a side of grilled summer fruits.