Chili Cheeseburger

Pro tips

• Use a griddle or cast-iron skillet for even heat distribution and crispy edges on the smashed patties.
• Layer the American cheese on the patties while still hot so it melts fully before adding the chili.
• Add the cheese sauce last, just before serving, to keep the bun from getting too soggy.
• Dice the onions small and add them after toasting the bun to preserve their crunch.

Substitutions

• American cheese → cheddar or pepper jack (adjust melt time)
• Brioche bun → pretzel bun or potato bun (changes texture)
• Burger sauce → mayo mixed with ketchup and relish (similar flavor profile)

Storage & make-ahead

Assemble fresh. Store cooked patties, chili, and cheese sauce separately in airtight containers for up to 3 days; reheat gently before assembly.

Equipment

griddle or cast-iron skillet · spatula for smashing patties

What's the best way to smash the beef patties on a griddle?

Form two thin patties from 1/2 lb ground beef, place on a hot griddle, and press down firmly with a spatula immediately after cooking begins. Cook until the edges are crispy and browned, about 2-3 minutes per side.

Can I use a different type of cheese instead of American?

Yes. Cheddar, pepper jack, or provolone work well. American cheese melts fastest and smoothest, so adjust cooking time if using harder cheeses.

Should I warm the chili before topping the burger?

Yes, warm the chili separately before adding it to prevent the burger from cooling down and the bun from becoming soggy.

How do I toast the brioche bun without drying it out?

Lightly butter the bun and toast it cut-side down on the griddle for 30-60 seconds until golden, watching carefully to avoid burning.

Can I make this burger ahead of time?

Assemble just before serving. Cook the patties and warm the chili and cheese sauce in advance, then assemble the burger fresh for best texture.