Chili Cheddar Burger Recipes

CHILI-CHEDDAR BURGER

Steps:

• To make the patties, divide the sirloin into six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
• Toast the buns and set aside.
• Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom of the skillet. When the oil begins to smoke, reduce the heat to medium and place half of the patties in the skillet. Season the patties with salt and pepper and cook for 3 minutes.
• Flip, and cook on the other side for 3 minutes more for medium-rare doneness. Do it again with the remaining patties.
• To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with some chili-Cheddar sauce, 1/4 cup of the sour cream, and 1/4 cup of the scallions. Cover with the top of the bun. Repeat with the remaining ingredients. Wrap half the burger in wax paper. Let rest for 2 to 3 minutes and serve.

CHEDDAR CHILI BURGERS

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.

CHILI CHEESEBURGERS

Steps:

• Form 6 somewhat-thin patties from the beef and sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side.
• Onto each half of a burger bun, place a cooked patty. Top with 2 to 3 tablespoons grated Cheddar and a pile of hot chili.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

CHILI CHEESEBURGER

Steps:

• Heat canola oil in a skillet over medium-high heat and add 1-pound ground beef. Brown until no pink remains; discard excess oil.
• Stir in chili seasoning, chipotle powder, brown sugar, tomato paste and water; bring to a boil. Reduce heat to medium low and simmer until chili thickens, about 10 minutes. Turn off heat and cover.
• Form 4 patties from the remaining beef; season both sides with salt and pepper.
• Pan sear or grill patties 4-5 minutes on one side, flip, top each burger with 1/2 cup chili and 1/4 cup shredded cheese. Cook an additional 4-5 minutes or until the internal temperature is 160°F.
• Spread the bottom half of each bun with sour cream, add burger patty, top with green onion and bun top.