Burgers are probably as American as it gets, when it comes to food.
These Chili and Cheese Stuffed burgers should be the reward for everyone who comes to America, or takes the citizenship test.
“Congrats, welcome! Here have this and fully understand the reason why you have chosen to come to this amazing country.” (it’s the burgers…)
Or something like that…
To make these beauties my husband starts with a couple pounds of ground beef.
He adds his favorite seasonings, some bbq sauce, an egg, and whatever else strikes his fancy that day. He mixes it all with his hands, how else would a real man mix it? Duh.
Then form the patties.
Two pounds of meat makes 7 stuffed burgers. So you can divide your meat into 7 equal parts and then divide those into halves. (Two halves for each burger… got it? It’s not rocket science folks.)
The patties will look thin, but don’t worry. Once you have your 14 patties made (7×2=14, still with me?), he puts a spoonful of chili in the middle on 7 of them. He then throws some grated cheese on top of the chili.
Once all burgers are stuffed place them on a hot grill for about 15 minutes at about 300°. (You can check for your burgers to be done by using a meat thermometer. They should reach an internal temp of 160°, according to the USDA. And they should no longer be pink!)
Add all your favorite toppings and enjoy!
Some of our favorite toppings are:
Pepper jack cheese (if we didn’t already put it inside with the chili)
fried onion rings
fresh red onions
And of course some burger sauce.
- 2 pounds of ground beef
- 1 egg
- seasoning salt, to your preference
- 8-10 cranks of fresh ground black pepper
- 1/4 cup BBQ sauce- any brand will do
- Optional: Dash of cayenne pepper, dash of Tabasco or franks hot sauce
- 1/4 cup dehydrated or freshly minced onions
- 1 Tbs grated cheese, per burger
- 7 Hamburger buns, buttered and toasted on a griddle
- 1 can of your favorite chili
- Mix the beef, egg, seasonings, bbq sauce, and onions until fully incorporated.
- Then form 14 patties, top 7 patties with chili and/ or cheese, top those with another patty. Seal edges of patties together.
- Grill until an internal temp of 160° is reached, and no pink remains in the meat.
- Lightly butter the insides of the buns, and toast them on a hot griddle or under the broiler.
- Top with desired toppings.
See where I link up.
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