Chili Stuffed Cheeseburger

Name: Chili Stuffed Cheeseburger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; nonstick cupcake pan; Kingsford® Charcoal with Mesquite

This cheeseburger packs a smoky, juicy bite with chili on the inside and the bold, wood flavor of Kingsford® Mesquite Charcoal throughout.

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1 Food Prep 10 mins + Chilling
2 Grill Prep 10–20 mins
3 The Cook 19 mins

Cooking for people

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
Kingsford^® Charcoal with Mesquite

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.

Why 80% Lean Ground Beef? Look for a mix of 80% lean ground beef and 20% fat for a juicier, flavorful burger. You can also use ground brisket or ground short ribs.

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)

How to Gauge Grill Heat Without a Thermometer

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.

Here’s How to Handle a Flare-Up 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 until the flames subside.

How Done Are My Burgers? Let’s Find Out * USDA Safety Guidelines recommend cooking ground meat to the well-done temp of 160°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate. Based on a ¾” burger.