Cheddar Chili Burgers Recipes

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CHEDDAR CHILI BURGERS



Cheddar Chili Burgers image

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

1 pound ground beef
1-1/2 teaspoons chili powder
1 can (15 ounces) chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 can (2.8 ounces) french-fried onions

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.

CHILI CHEESEBURGERS



Chili Cheeseburgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

5 pounds ground beef
Salt and freshly ground black pepper
3 cloves garlic, minced
1/2 onion, finely diced
One 14.5-ounce can diced tomatoes
One 14.5-ounce can kidney beans, drained
One 6-ounce can tomato paste
2 tablespoons chili powder
2 teaspoons cumin
3 good-quality hamburger buns
1 cup grated sharp Cheddar
Thin Fries, recipe follows, for serving, optional
10 large russet potatoes
Vegetable or peanut oil, for frying
Sea salt

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



Chili Cheeseburgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 17

2 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
3 good-quality hamburger buns
1 cup grated sharp Cheddar
4 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

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).

GREEN CHILE CHEDDAR BURGER FOIL PACKS



Green Chile Cheddar Burger Foil Packs image

Reimagine burgers on the grill with this flavorful dinner that brings together classic cheeseburgers, a zip of green chiles and craveable corn salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 lb extra-lean (at least 90%) ground beef
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 1/2 cups frozen whole kernel sweet corn, thawed
2 tablespoons chopped fresh cilantro
4 lime wedges

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
  • In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into 4 patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
  • Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 7 to 9 minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160°F. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.

Nutrition Facts : Calories 440, Carbohydrate 18 g, Cholesterol 110 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

CHILI BURGERS



Chili Burgers image

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

1 ½ pounds ground beef
½ pound Italian sausage
⅓ cup tomato-based chili sauce
salt and pepper to taste

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

FAVORITE CHILI CHEESEBURGERS



Favorite Chili Cheeseburgers image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

  • 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., 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.

Nutrition Facts : Calories 479 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 1028mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

ZESTY CHIPOTLE CHEDDAR BURGERS



Zesty Chipotle Cheddar Burgers image

These spicy, grilled beef burgers are served on toasted buns with chipotle Cheddar cheese.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 10m

Yield 8

Number Of Ingredients 9

Reynolds Wrap® Non-Stick Aluminum Foil
8 slices SARGENTO® Deli Style Sliced Chipotle Cheddar Cheese
2 pounds lean ground beef
2 cups medium salsa, divided
1 cup finely crushed tortilla chips, divided
1 cup chopped green onions, divided
1 tablespoon garlic salt
1 tablespoon chili powder
8 hamburger buns, split

Steps:

  • Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
  • Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
  • Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
  • Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

THE ULTIMATE CHILI CHEESE SAUCE BISCUIT BURGER



The Ultimate Chili Cheese Sauce Biscuit Burger image

Warm flaky biscuits, leftover chili, cheesy burgers, onion rings and corn chips team up for a hearty dish that will score you big points around the dinner table.

Provided by Tieghan Gerard

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 lb ground beef (preferably 80/20 fat content)
Salt and pepper, to taste
1 cup leftover chili, hot (I used Cincinnati Chili)
10 to 12 frozen onions rings (if desired), cooked as directed on package
1 cup corn chips, if desired
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
1/4 teaspoon ground mustard
1/2 cup shredded provolone cheese (2 oz)
1 1/2 cups shredded sharp white Cheddar cheese (6 oz)

Steps:

  • To make the biscuits, heat oven to 450°F. Stir ingredients until soft dough forms. Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
  • Next, Heat gas or charcoal grill. Add beef to large bowl, and season with salt and pepper. Shape beef into 4 equal patties. Place on grill over medium-high heat. Close grill; cook to desired doneness. I cook mine about 4 minutes per side, but it will depend on how thick your burgers are. Remove from grill, and keep warm while you make cheese sauce.
  • To make cheese sauce, melt butter in 1-quart saucepan over medium-high heat. Stir in flour; cook about 1 minute. Beat in milk and mustard with whisk. Heat to bubbling, and let thicken, about 2 minutes. Turn off heat, and stir in provolone cheese, Cheddar cheese and a pinch of salt and pepper. Stir until cheese is melted.
  • To assemble burgers, split biscuits in half and place a burger patty on the bottom of each biscuit. Top each burger with about 1/4 cup of hot chili, then carefully drizzle on the warm cheese sauce. Finish the burgers with warm crispy onion rings and corn chips. Top with the top half of the biscuit, and enjoy!

Nutrition Facts : ServingSize 1 Serving

DOWN HOME CHILI CHEESEBURGER



Down Home Chili Cheeseburger image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 9

1 1/2 pounds ground chuck, preferably 80% lean
1 tablespoon olive oil
1 cup thinly sliced yellow onion
1 teaspoon Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
Fine sea salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
8 ounces sharp Cheddar cheese, cut into 8 slices
4 hamburger buns
Down Home Chili

Steps:

  • Form the ground beef into 8 patties about 1/3 inch thick. Preheat a griddle or cast iron skillet over medium-high heat until hot. Add the oil to the griddle. Season the onion slices with 1/4 teaspoon each of the Creole seasoning, salt, and pepper. Add the onions to the griddle and cook, stirring until lightly golden, about 8 minutes.
  • Lightly season the patties on both sides with the remaining 3/4 teaspoon Creole seasoning, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the Worcestershire. Push the onions off to one side, then place the patties on the hot griddle and cook for 3 to 4 minutes for medium, turning once halfway through. Flip the patties again, add 1 slice of cheese to the top of each, and continue to cook for 1 to 2 minutes, until cheese is melted. Place the hamburger buns, cut sides down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
  • For each burger, place one toasted bun on a serving plate. Place one patty on the bottom half of the bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili, and finish off with the top of the bun. Serve immediately.

CHILI CHEESE BURGER BOWLS RECIPE BY TASTY



Chili Cheese Burger Bowls Recipe by Tasty image

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

2 tablespoons olive oil
1 cup white onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
14.5 oz crushed tomato
6 oz tomato paste
1 tablespoon light brown sugar, packed
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup water
2 ⅔ cups grated parmesan cheese
2 lb ground beef, divided into 8 patties
salt, to taste
pepper, to taste
1 cup shredded cheddar cheese
8 brioche burger buns

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

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Mix together well. Roll the beef into 6 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
From bestrecipebox.com


CHILI CON CARNE BURGERS – SCHWEID & SONS – THE VERY BEST BURGER
Preheat grill pan over medium-high heat. Add patties, and cook 5 to 6 minutes per side or until no longer pink, topping with cheese during the last 2 minutes of cooking. Meanwhile, heat chili according to package directions. Top burgers with chili and tortilla chips. Serve with a …
From schweidandsons.com


CHEDDAR, CORN AND CHILLI SMASH BURGERS RECIPE - LOVEFOOD.COM
Set a chapa (or heavy-duty baking sheet) onto the grill bars, directly over the fire so it gets really hot. Once it is hot, pour in the oil, add the shallots, sweetcorn and chilli, tossing to mix. Lower the lid and cook, stirring 1 or 2 times, until the shallots and sweetcorn are lightly charred, about 10 …
From lovefood.com


RECIPE: TOP JUICY BURGERS WITH CHEDDAR, GRILLED CHILES, AND SPICY …
2020-07-21 1. Light a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel dipped into canola or vegetable oil, quickly brush the grill grates.
From bostonglobe.com


SMASHED CHILI CHEESEBURGERS RECIPE | COOKING LIGHT
Step 1. Combine beef, chili powder, black pepper, and 1/8 teaspoon salt in a medium bowl. Shape into 4 equal balls. Step 2. Heat a large cast-iron skillet over high. When the pan is hot enough to release wisps of smoke, add beef balls and press down with a firm spatula to form patties. Place a slightly smaller skillet directly on patties.
From cookinglight.com


GREEN CHILE CHEESEBURGERS RECIPE | MYRECIPES
Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, chiles, and cheese, and toss gently with fingers spread apart until loosely mixed. Step 3. Use wet hands to form patties.
From myrecipes.com


CHEDDAR CHILI BURGERS RECIPE | TASTE OF HOME
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
From staging2.tasteofhome.com


ASIAN BARBECUE BURGERS WITH SWEET CHILI LIME MAYO - THE RECIPE …
2017-05-15 Mix until just incorporated being careful not to over mix. Shape into 4 patties. Preheat your grill and place burgers on the grill. Turn them once and cook for about 8 minutes until cooked throughout. To make the slaw: In a small bowl add the coleslaw, rice vinegar, soy sauce and sesame oil. Toss until combined.
From therecipecritic.com


CHILI CHEESEBURGER RECIPE - CERTIFIED ANGUS BEEF
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 ...
From certifiedangusbeef.com


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