Cooking for 4 people
Ingredients
- 1 can
15 oz. chili (no beans)
- 2 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
1Food 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.
2Grill 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)
3The 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.
Clint Cantwell
For safe meat preparation, reference the USDA website.
