CHILI CHEESEBURGERS

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Chili Cheeseburgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

5 pounds ground beef
Salt and freshly ground black pepper
3 cloves garlic, minced
1/2 onion, finely diced
One 14.5-ounce can diced tomatoes
One 14.5-ounce can kidney beans, drained
One 6-ounce can tomato paste
2 tablespoons chili powder
2 teaspoons cumin
3 good-quality hamburger buns
1 cup grated sharp Cheddar
Thin Fries, recipe follows, for serving, optional
10 large russet potatoes
Vegetable or peanut oil, for frying
Sea salt

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!

Seela Wati
seela.wati@yahoo.com

Overall, I thought these burgers were just okay.


Bala Nasiru muhammad
bala_n63@yahoo.com

I thought the buns were a bit too dry.


Krishna Man
m.k@gmail.com

These burgers were a bit too greasy for my taste.


Ben Bywater
ben_bywater70@gmail.com

I would definitely recommend this recipe to anyone who loves a good chili cheeseburger.


Mukit Khan
mukit.khan53@hotmail.com

These burgers are a great way to use up leftover chili.


Nalwadda Jalia
jalian80@hotmail.fr

I'm not a big fan of chili, but I still enjoyed these burgers. The cheese and bun helped to balance out the spice.


Kelly Tucker
tucker-k45@yahoo.com

I love that this recipe uses simple ingredients that I always have on hand.


Lottie Bourne
lottie-b@yahoo.com

These burgers are perfect for a quick and easy weeknight meal.


Muhanmad Huzaifa
huzaifa36@hotmail.com

I've made these burgers several times and they are always a hit with my family and friends.


Play Nice
playnice36@yahoo.com

The recipe was easy to follow and the burgers turned out great! I would definitely recommend this recipe.


Kattie Bisig
bisig@yahoo.com

These burgers were so easy to make and they tasted delicious. I will definitely be making them again.


Mohamed Helal
mohamed_helal34@yahoo.com

I thought the chili was a bit too spicy, but my husband loved it.


George Mbugua
george-mbugua@yahoo.com

The burgers were a bit dry for my taste.


Iram Naeem
i.naeem@aol.com

I made these burgers for a party and they were a huge success. Everyone loved them!


Jr Garcia
gjr@aol.com

Followed the recipe exactly and the burgers turned out great! The chili was easy to make and had just the right amount of spice. The cheese melted perfectly and the buns were toasted to perfection.


Azizoul Hakim Peaus
a_peaus83@hotmail.com

These chili cheeseburgers were a hit with my family! The combination of the juicy burger, melted cheese, and flavorful chili was perfect. Will definitely be making these again.