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You know those times when you’re craving something super satisfying, but you don’t want to order out (again)? That’s exactly how my Chili Burger obsession started! One night, after a particularly long workday, my family and I found ourselves standing around the kitchen, dreaming up the perfect comfort food dinner. That’s when the idea for these spicy, gooey, chili-topped burgers hit me. Think savory ground beef, melty American cheese, sizzling grilled onions, and just the right amount of heat—honestly, this burger is messy, indulgent, and completely irresistible.
Why You’ll Love This
- Bursting with bold chili flavor (no bland burgers here!)
- Gooey American cheese layered on for ultimate comfort
- Just the right amount of spicy kick from hot sauce and chili spices
- Easy to make with ingredients you probably already have
- Family-friendly—customize the heat for everyone’s taste
- Perfect for weeknights, game days, or whenever you’re craving cozy food
Chili Burger Ingredients & Simple Swaps
- Ground Beef: I use 80/20, but leaner ground beef (like 85/15) works just fine. Or go wild and swap in ground turkey or chicken if you want something a bit lighter.
- Chili Seasoning: A mix of chili powder, cumin, smoked paprika, and a little garlic powder. Use your favorite store-bought or whip up a homemade blend (bonus: you control the spice!).
- Hot Sauce: I’m partial to a few big dashes of classic hot sauce, like Frank’s RedHot, but add your favorite. If you’re heat-shy, start slow—a little goes a long way.
- Diced Tomatoes or Tomato Sauce: This keeps things juicy and chili-like. Got fire-roasted tomatoes? Even better. No sauce? Just add a splash of ketchup and a little water instead.
- American Cheese: Ultra-melty and nostalgic, but pepper jack or sharp cheddar are also delish if you want more bite.
- Grilled Onions: Don’t skip these! Sliced yellow or sweet onions, caramelized until jammy and golden, add so much depth (and they make your kitchen smell like a diner—in the best way).
- Burger Buns: Potato buns are our go-to for squish-ability, but kaiser rolls or brioche buns are also top-notch.
- Toppings (optional): Pickles, sliced jalapeños, a spoonful of sour cream, or even a few tortilla chips for crunch. Go nuts!
How to Make the Ultimate Chili Burger
You might want to grab a few extra napkins for this one (see also: don’t wear white tonight). Here’s how to bring it home:
- Make the Chili Mixture:
- Brown your ground beef in a skillet over medium-high heat, breaking it up as you go. Season it with chili powder, cumin, smoked paprika, salt, and pepper—don’t be shy!
- Once the beef is browned, drain excess fat. Stir in the tomato sauce (or diced tomatoes), hot sauce, and let this bubble away for 5-7 minutes.
- If it looks too thick, splash in a little water. If it looks too thin, crank up the heat and let it simmer a bit longer until thickened and chili-like.
- Caramelize the Onions:
- While the chili is simmering, heat a little butter (or olive oil) in a separate skillet. Add sliced onions, a pinch of salt, and cook over medium heat until they’re soft, golden, and oh-so-sweet. Don’t rush this—good onions take at least 10 minutes, but you’ll be rewarded!
- Shape & Cook the Burgers:
- Shape the rest of your ground beef into burger patties (I go for quarter-pounders, but larger or smaller works). Season both sides generously with salt and pepper.
- Grill or pan-sear over medium-high heat for 4-5 minutes per side, flipping once. When they’re almost done, lay a slice (or two—zero judgment) of American cheese on each patty. Cover the skillet with a lid or foil to melt the cheese fast.
- Build That Burger:
- Toast your buns if you like—trust me, this is worth 2 extra minutes.
- Place cheesy burgers on each bun, top generously with chili mixture, then a mound of caramelized onions.
- Add any of your wild-card toppings and marvel at your creation.
Variations & Flavor Twists
The great thing about Chili Burgers is how customizable they are. Here are some ideas I’ve fallen in love with (plus a couple reader suggestions):
- Southwestern Vibes: Add a sprinkle of corn and black beans to your chili mixture. Pepper Jack cheese and crushed tortilla chips on top take it over the edge.
- Extra Spicy: Mix in diced jalapeños with the onions or swap half the ground beef for spicy chorizo (this one will clear your sinuses in the best way).
- Chili Cheese Dog Inspired: Add a squiggle of yellow mustard on the bun before stacking the burger for that nostalgic drive-in flavor.
- Veggie Lover’s: Sub in a plant-based patty or use hearty black bean burgers, then pile on the same chili and cheesy goodness.
- Breakfast “Chili Burger”: Yep, slap a fried egg on there, maybe some crispy hashbrowns, and you’ll be in brunch heaven.
How to Store & Reheat Leftovers
I’ll be honest—these Chili Burgers are best eaten fresh, but if you do have leftovers, here’s what works:
- Burger Patties: Cool completely, then wrap individually and store in the fridge, up to 3 days.
- Chili Mixture: Store in an airtight container (separate from the buns) for up to 4 days. Rewarm gently on the stove or in the microwave until steaming hot.
- To Reheat: If possible, reheat burger patties in a skillet over medium heat for best texture; microwave as a last resort. Assemble with fresh buns and any toppings you love.
- Buns: Keep at room temperature, wrapped. Toast to freshen them up come serving time.
If you want to freeze, the chili portion does great—just thaw overnight in the fridge and reheat. I wouldn’t freeze assembled burgers (they get a little sad and soggy).
Let’s Talk Chili Burger Love
If you’re anything like me, you’ll want these Chili Burgers on repeat—tailgates, Sunday suppers, cold winter nights (or the occasional Tuesday when you need a pick-me-up). They tick all the comfort food boxes, and honestly, seeing my family go back for seconds always makes my night. If you try these or swap up the toppings, let me know in the comments—I seriously love hearing your burger tweaks and success stories. Now grab a plate, maybe an extra napkin, and dig in! You’ve earned it.
Chili Burger
Ingredients
- 80/20 Ground Beef
- Chili Seasoning (chili powder, cumin, smoked paprika, garlic powder)
- Hot Sauce
- Diced Tomatoes or Tomato Sauce
- American Cheese
- Grilled Onions
- Burger Buns
- Toppings (optional)
Instructions
- Brown ground beef with chili seasoning, add hot sauce and diced tomatoes. Simmer until thickened.
- Cook onions until soft and golden in a separate skillet.
- Form ground beef into patties, season, grill, and melt American cheese on top.
- Toast buns, place cheesy burgers, top with chili mixture and caramelized onions, add optional toppings.
