Chili Burger
Ingredients
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- 1 tbsp vegetable oil
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 3 cloves garlic – minced
- 1 pound lean ground beef
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 8 ounces tomato sauce – canned
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tbsp masa harina
- 1 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 1 pound 80/20 ground beef
- 2 tbsp unsalted butter
- 4 buns hamburger buns
- 4 slices American cheese
- yellow mustard – for serving
- dill pickle chips – for serving
- white onion – finely chopped (for serving)
Instructions
1. Make the chili: Heat the vegetable oil in a medium pot over medium heat. Add the yellow onion and cook, stirring, until translucent and lightly golden, 5–7 minutes.
2. Stir in the garlic and cook until fragrant, 30 seconds. Add the lean ground beef and cook, breaking it into fine crumbles, until no longer pink and lightly browned, 6–8 minutes; spoon off excess fat if needed.
3. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and cayenne pepper. Cook, stirring, 1 minute to bloom the spices.
4. Add the tomato sauce, beef broth, tomato paste, and Worcestershire sauce. Whisk the masa harina into a small splash of the hot liquid (or a few tablespoons of water) to make a smooth slurry, then stir it into the pot. Season the chili with 1.25 tsp of the kosher salt and 0.25 tsp of the black pepper. Simmer gently, stirring occasionally, until thick and spoonable, 25–30 minutes. Reduce heat to low to keep warm.
5. Form the burgers: Divide the 80/20 ground beef into four equal portions and shape into 1/2-inch-thick patties with a slight dimple in the center. Season both sides with the remaining kosher salt and black pepper just before cooking.
6. Toast the buns: Heat a large skillet or griddle over medium-high heat. Add the unsalted butter and toast the hamburger buns cut-side down until golden, 1–2 minutes. Transfer buns to plates.
7. Cook the patties in the same hot skillet until well browned, 2–3 minutes per side for medium. Top each patty with a slice of American cheese during the last minute and cover briefly to melt.
8. Assemble: Spread yellow mustard on the bottom buns, set a cheeseburger on each, ladle about 1/2 cup hot chili over each patty, and finish with white onion and dill pickle chips. Cap with the top buns and serve immediately.
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A Chili Burger is a juicy beef patty piled onto a soft bun and smothered with a thick, spiced beef chili, often finished with melty cheese, onions, mustard, and pickles. The textures swing from tender bun to seared meat and saucy, spoonable chili, creating a rich, messy, deeply savory sandwich. It’s comfort food with bold chili aromatics—warm chiles, cumin, and a hint of smokiness—balanced by tangy mustard and crisp onions.
The chili-topped burger rose to fame in American diners and drive-ins, with notable roots in Los Angeles stands and Midwest lunch counters. In L.A., places like Tommy’s popularized a thick, beanless chili “sauce” as a defining element, while the Midwest’s open-faced “chili size” offered a similar idea on a plate. Over decades, the chili burger became a coast-to-coast classic, bridging burger culture with chili parlor traditions.