Kresges Chili Burgers Recipes

CHILI CHEESEBURGERS

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

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.

KRESGE'S CHILI BURGERS

Steps:

• Combine the ground beef and onions in a large skillet and brown
• until beef is no longer pink. Drain fat.
• Stir in remaining ingredients and simmer on low for about an hour,
• or until the liquid has evaporated.

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).

GRILLED GREEN CHILE TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
• Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.

CHILI BURGERS

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.

CHILI BURGERS

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.