Chili Cheese Beef Burgers
Juicy beef patties topped with warm chili and melted cheddar cheese. These burgers combine the comfort of a classic cheeseburger with the hearty, spiced depth of chili. Perfect for weeknight dinners or casual gatherings.
Steps
Before you start
- Remove ground beef from the refrigerator 15 minutes before forming patties for better texture
- Warm the chili in a small saucepan over low heat while burgers cook
- Have burger buns toasted or ready to toast
Form patties
- Divide the ground beef into 4 equal portions (about 6 oz or 170 g each).
- Gently form each portion into a patty about ¾-inch thick with a slight depression in the center (about the size of your thumb).
- This prevents the burgers from puffing up during cooking.
- Season both sides generously with kosher salt and black pepper.
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Ready when: Patties are uniform in thickness with a clear thumbprint indentation
Tip: Don't overwork the meat or pack the patties—loose, delicate handling keeps burgers tender
Cook pattiesOven 160°F / 70°C
- Heat a 12-inch skillet or griddle over medium-high heat until very hot (about 2 minutes).
- Once smoking lightly, place the patties on the surface without moving them.
- Cook for 3–4 minutes on the first side, until a golden-brown crust forms.
- Flip once and cook 3–4 minutes more.
- An internal temperature of 160°F (71°C) for medium doneness should be reached.
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Ready when: Patties reach 160°F (71°C) internal temperature; juices run clear
Tip: Resist the urge to press down on the patties—this squeezes out flavorful juices
Melt cheese and warm chili
- During the last minute of cooking, lay one slice of cheddar cheese on each patty.
- Cover the skillet with a lid or tent with foil to trap heat and help the cheese melt evenly, about 1 minute.
- Meanwhile, in a small saucepan, warm the chili over low heat, stirring occasionally, for 3–5 minutes until heated through.
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Ready when: Cheese is completely melted and glossy; chili is steaming
Tip: Covering the patties traps steam and melts the cheese faster without overcooking the burger
Toast buns and assemble
- Remove the burgers to a plate and tent loosely with foil to rest for 2 minutes.
- Toast the hamburger buns in the skillet over medium heat for about 1 minute per side until lightly golden, or use a toaster.
- Place each bun bottom on a plate, add the cheese-covered burger patty, and top with warm chili (about 3–4 tablespoons or 45–60 ml per burger).
- Add lettuce, tomato, and onion slices if using, then cap with the bun top.
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Ready when: Buns are light golden; chili is warm and scoopable
Tip: Resting the burgers allows carryover cooking to stabilize and keeps juices in the patty
Good to know
Tips
- For extra flavor, mix 1 tablespoon Worcestershire sauce or soy sauce into the ground beef before forming patties
- If your chili is thick, thin it slightly with beef broth so it nestles into the burger without sliding off
- A cast-iron skillet or griddle distributes heat more evenly than nonstick, creating a better crust
- Crisp up the bottom bun in the chili pan juices for extra flavor and to prevent sogginess
Make ahead
Burger patties can be formed up to 4 hours ahead, covered with plastic wrap, and refrigerated. Warm the chili and cook the burgers just before serving.
Storage & reheating
Leftover burgers (without buns or toppings) keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat for 2–3 minutes per side. Buns should be stored separately and toasted fresh before serving.
Substitutions
- sharp cheddar cheese, sliced → American cheese or Monterey Jack. American cheese melts more uniformly; Monterey Jack provides a milder, creamier flavor
- beef chili (canned or homemade) → homemade chili, Cincinnati-style chili, or canned turkey chili. Homemade chili adds personal flavor; Cincinnati style is sweeter with cinnamon; turkey chili is leaner
- hamburger buns → brioche buns, potato buns, or ciabatta rolls. Brioche adds richness; potato buns are soft and hold up well; ciabatta offers a crispy exterior
- ground beef, 80/20 blend → ground chuck (85/15 blend) or 90/10 lean ground beef. Chuck has slightly more fat for juiciness; leaner beef is lower in fat but may be drier
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- Meal
- Dinner
- Cuisine
- American
- Main ingredient
- Ground BeefCheddar
- Diet
- HalalSugar-Free
- Method
- Stovetop
- Quick & Easy
- 5 Ingredients or LessEasyBeginner