This recipe is trending now! Want more trending recipes?
Chili Stuffed Cheeseburger
This cheeseburger packs a smoky, juicy bite with chili on the inside and the bold, wood flavor of Kingsford® Mesquite Charcoal throughout.
- Previous
- Next
Ingredients
Ingredients
-
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
Additional Tools
-
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.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
** Cooking times are approximate. Based on a ¾” burger.
Clint Cantwell
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
