TBC's Big Chili Cheese Burger
This is what happens when you have leftover chili. You end up making ridiculously tasty hamburgers or hot dogs!
This is what happens when you have leftover chili. You end up making ridiculously tasty hamburgers or hot dogs!
- 1/2 teaspoon salt
- 1 medium onion sliced into rings
- 1 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1 pound ground beef 85/15
- 8 slices bacon cooked, halved
- 3 hamburger rolls sliced, any brand or style
- 1 1/2 cups tbc's spicy beanless chili recipe cross linked
- 1/4 cup banana peppers sliced
- 1/4 cup dill pickle chips
- 3/4 teaspoon black pepper
- 1 1/2 cup sharp cheddar cheese shredded
- 1/4 teaspoon olive oil
- 1 dash liquid smoke just a few drops
- Carbohydrate 63.2507581347401 g
- Cholesterol 254.871501024446 mg
- Fat 75.3968418563497 g
- Fiber 5.72536763637313 g
- Protein 65.6301448043574 g
- Saturated Fat 30.9891876591296 g
- Serving Size 1 1 Serving (546g)
- Sodium 2663.73531592534 mg
- Sugar 57.5253904983669 g
- Trans Fat 6.90901275617627 g
- Calories 1200 calories
Step-by-step
- Have your chili warmed in a pot, and in a small saute pan heat olive oil over medium heat, add onion, and dash of cayenne pepper. Saute for 5-6 minutes until onions are a nice brownish-red, remove from heat.
- In a large mixing bowl, combine meat, salt, pepper, onion powder, mix well to combine all ingredients
- Using 1/3 the meat mixture form a patty, repeat 2 more times
- Heat outdoor grill or grill pan over medium to medium high heat
- Just sprinkle the tops of the burgers with some Liquid Smoke, just a LITTLE BIT like 5 drops per burger around the top of each burger.. Cook for 3-4 minutes, then flip
- Once flipped cook for 3-4 minutes on side 2, then add about 1/3 the cheese atop each burger and let melt (you can also use 2 slices of cheddar cheese instead of shredded)
- Remove burgers from heat, and toast your buns
- BURGER CONSTRUCTION!
- Dress bottom bun with mayo, then line with pickle chips, then 5 pieces of bacon. Add a cheese burger, a squirt of ketchup, then top with about 1/3 the onion, 3 tablespoons of chili, sprinkle some banana peppers, put some ketchup on the top bun, and go to town!
- Enjoy with a side of chili cheese fries!!
Evaluating Doneness Through Visual Cues
Without a digital probe thermometer, tactile and visual observation offer reliable indicators of internal progress. Pressing the center of the patty yields firm resistance when medium doneness is achieved, differing distinctly from the soft squish of raw meat or the rigid density of overcooked protein. Liquid smoke applied sparingly to the upper surface before flipping introduces volatile compounds that mimic outdoor pit-roasting without requiring prolonged smoke times. Toasting the hamburger rolls creates a starch barrier that absorbs moisture from the condiments and chili, preventing structural failure halfway through consumption.
Managing Make-Ahead Components
Utilizing leftover chili requires proper temperature management to maintain food safety during storage. Chilling cooked components rapidly in shallow containers before refrigeration stops the danger zone temperature incubation period. Reheating the chili until it bubbles vigorously ensures even thermal distribution throughout thick beanless varieties before spooning it over the melted cheddar layer.
