Chili Cheeseburgers

Rachel Ray

Chili Cheeseburgers
Chili Cheeseburgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients

  • For the Chili Sauce:

  • 1

    tablespoon olive oil

  • 1

    pound ground beef (80/20)

  • Salt and pepper

  • 1

    small onion, finely chopped

  • 1

    large jalapeno pepper, seeded and finely chopped

  • 2

    large cloves garlic, chopped

  • 2

    tablespoons chili powder (Rach likes Gebhardt’s)

  • 1 1/2

    teaspoons cumin (half a palmful)

  • 1 1/2

    teaspoons coriander (half a palmful)

  • 1 1/2

    teaspoons smoked paprika (half a palmful)

  • 1

    cup lager beer or beef stock

  • 1

    can (14 ounces) crushed or diced fire-roasted tomatoes

  • For the Burgers:

  • 18

    frozen onion rings

  • Olive oil, for drizzling

  • 1 1/2

    pounds ground beef (80/20)

  • Salt and pepper

  • 1/4

    cup grated onion and its juice

  • 3

    About 3 tablespoons Worcestershire sauce

  • 1/2

    pound sliced yellow American or cheddar cheese, sliced on the thick side at deli

  • 6

    burger rolls (Rach likes Hot Bread Kitchen or Amy’s with sesame seeds)

  • Sliced pickled jalapeno peppers

Directions

For chili sauce, heat oil in skillet or saucepot over medium-high heat and brown beef, season with salt and pepper, then add onion, jalapeno, garlic and spices. Cook until onions are tender, about 4-5 minutes, then add beer or stock and let it absorb. Add tomatoes to chili and simmer until ready to serve. Preheat oven to 425˚F (or use package directions) and cook frozen fried onion rings to very crisp and golden, 20-25 minutes. Meanwhile, for burgers, heat large cast-iron skillet or plancha/griddle over medium-high heat until pan is very hot with oil. Combine beef with salt, pepper, grated onion and Worcestershire. Form 6 patties, thinner at center than edges for even cooking, and grill them 7-8 minutes, turning occasionally, top with cheese and melt. Serve cheeseburgers on rolls topped with chili, pickled jalapeno peppers and onion rings.

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