1 can 15 oz. chili (no beans)
1.5 lb. ground beef (preferably an 80/20 blend)
Kosher salt and ground black pepper
4 sharp cheddar cheese
4 slices hamburger buns
nonstick cupcake pan
1 Food Prep
First, pour approximately 2 ounces of chili into 4 of the cupcake pan cups then set in the freezer for 20–30 minutes until the chili disks are completely frozen.
- Once the chili freezes, remove the cupcake pan from the freezer and remove the chili disks. If the disks don’t easily come out, simply place a plate on top of the pan, invert, and run warm water over the bottom of the pan until the disks slide out.
- Next, divide the ground beef into four portions, then gently form patties around the frozen disks of chili so they’re completely covered.
- Finally, season the chili stuffed patties with kosher salt and ground black pepper.
2 Grill Prep
- Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite for a bold and smoky wood flavor.
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the patties on the hot side of the grill and cook for 3–4 minutes per side until nicely charred.
- Move the patties to the cooler side of the grill, cover, and allow them to cook until the chili is heated completely through (about 6–8 minutes), adding a slice of cheese to each during the last minute of cooking.
- When the chili is completely thawed, the burgers will give when pressed in the center. Cook the burgers until they reach an internal temperature of 160°F on a digital meat thermometer.
- Brush the buns with oil, and toast them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
- Place chili stuffed cheeseburgers on buns and serve immediately.
** Cooking times are approximate. Based on a ¾” burger.
For safe meat preparation, reference the USDA website.
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