Ultimate Chili Cheeseburger
3 RECIPES IN ONE! Why eat fast food burgers when you can eat this? Its tender, fresh, juicy, and delicious. Better than anything fast food youll ever taste. Where I live in NC, if you order them all-the-way, this is how they come. Good ones are getting extremely hard to find, though, so after years of searching and experimenting, this is as good as it gets! Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done.
3 RECIPES IN ONE! Why eat fast food burgers when you can eat this? Its tender, fresh, juicy, and delicious. Better than anything fast food youll ever taste. Where I live in NC, if you order them all-the-way, this is how they come. Good ones are getting extremely hard to find, though, so after years of searching and experimenting, this is as good as it gets! Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done.
- 1 pound ground beef
- 1 teaspoon pepper
- 1 tablespoon sugar
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1/3 cup sugar
- black pepper ground
- 2 tablespoons rice wine vinegar
- 3/4 teaspoon black pepper ground
- 1 large slice sandwich bread (crust removed and discarded, bread chopped into1/4-inch pieces, about 1/2 cup)
- 2 tablespoons whole milk
- 3/4 teaspoon table salt
- 1 medium clove garlic minced or pressed through a garlic press (about 1 teaspoon)
- 2 teaspoons steak sauce such as a-1
- 2 tablespoons bacon grease
- 1 1/2 pounds lean ground chuck 80 percent lean
- vegetable oil for cooking grate
- 6 ounces cheese sliced, american or cheddar
- 4 hamburger buns or rolls
- a&w chili (recipe follows)
- creamy coleslaw (recipe follows)
- onions diced
- mustard
- a&w chili
- 2/3 cup onion finely chopped
- 2/3 tablespoon salt
- 1 1/3 tablespoon celery salt
- 2 ounces tomato puree
- 1 1/3 tablespoon chili powder
- creamy coleslaw
- 1 pound green cabbage (about 1/2 medium head), thinly shredded
- 1 large carrot peeled and grated
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1/2 small onion minced
- Carbohydrate 164.120017097522 g
- Cholesterol 348.420530565306 mg
- Fat 127.22865704961 g
- Fiber 15.2790445998302 g
- Protein 94.1021608855919 g
- Saturated Fat 46.3835612902812 g
- Serving Size 1 1 Serving (1291g)
- Sodium 3120.60633317286 mg
- Sugar 148.840972497692 g
- Trans Fat 20.7949916558195 g
- Calories 2152 calories
Step-by-step
- Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
- Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, steak sauce, and reserved bacon fat; mix until thoroughly blended.
- Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
- Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.
- Build your burger in the following order: Bottom of Bun, Cheeseburger, Diced Onions, A&W Chili, Creamy Coleslaw, Mustard, Top of Bun
- -= Instructions for A&W Chili =- Add 1 tablespoon canola/vegetable oil to a saucepan, add the onion and saute 3-4 minutes over medium heat until translucent, then add the hamburger and cook until well done. Drain grease from saucepan, then add remaining ingredients and simmer, stirring often, until desired consistency.
- -= Instructions for Creamy Coleslaw =- 1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.) 3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, sugar and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
My Ultimate Chili Cheeseburger Adventure: A Culinary Journey
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. Balancing work, family commitments, and personal time leaves little room for elaborate cooking sessions. That's why I'm always on the lookout for recipes that are both quick and impressive, and this Ultimate Chili Cheeseburger recipe absolutely hits the mark. It's not just a burger; it's an experience, a mini-feast packed into one incredible sandwich.
The beauty of this recipe is its versatility. You can easily adjust it to suit your tastes and preferences. Love spice? Add some extra chili powder to the A&W chili. Prefer a different cheese? Go for it! The base recipe is incredibly forgiving, allowing for creative customization. I often swap out the American cheese for pepper jack for a little kick, or sometimes I even add some crumbled bacon for extra richness and savoriness. The possibilities are truly endless.
What truly sets this burger apart is the homemade elements. The creamy coleslaw provides a delightful counterpoint to the richness of the chili and the juicy patty. The homemade chili is a game-changer, offering a depth of flavor that you simply won't find in store-bought versions. And the secret ingredient? The panade! Adding the bread and milk mixture to the ground beef creates unbelievably juicy and tender burgers, even when cooked well-done. I've tried countless burger recipes over the years, but this one stands out as a true winner.
This recipe isn't just about making a great burger; it's about the entire process. The act of preparing the ingredients, mixing the meat, and grilling the patties is therapeutic and rewarding. It’s a welcome break from the everyday rush, a moment of calm amidst the chaos. And when you finally bite into that juicy, perfectly balanced burger, the feeling of satisfaction is unmatched. It’s a taste of home, of comfort, and of deliciousness all rolled into one.
Beyond the deliciousness, the efficiency of this recipe is a huge plus. With a little prep work, I can easily have these burgers ready in under an hour, making it a perfect weeknight dinner solution. The components of the burger can even be prepped ahead of time, making it even more convenient. The coleslaw can be made a day in advance, and the chili can be simmered earlier in the day or even the night before. This allows me to assemble everything quickly when it's time to cook, without sacrificing any of the amazing flavor.
Whether you are a seasoned home cook or a complete beginner, I wholeheartedly recommend giving this Ultimate Chili Cheeseburger a try. The results are worth the effort, and the satisfaction of creating such a delicious and impressive meal is incredibly rewarding. It's a true testament to the power of simple, well-executed ingredients and the joy of home-cooked food. So, fire up the grill, gather your ingredients, and prepare for a burger experience that will leave you completely satisfied.
Beyond the Burger: Sharing the Culinary Joy
Cooking isn't just about nourishment; it's about connection. This recipe is perfect for sharing with loved ones. It’s a wonderful activity to do with family or friends, creating lasting memories while enjoying delicious food. Imagine the laughter and conversations shared while prepping the ingredients, the teamwork involved in grilling the patties, and the sheer joy of savoring the final product together. It’s more than just a meal; it's an experience that nourishes both body and soul.
This recipe also makes a fantastic addition to any gathering or party. Its impressive presentation and delicious flavor are sure to impress your guests, leaving them wanting more. It's a guaranteed crowd-pleaser, transforming a simple burger into a memorable culinary experience. So don’t hesitate to bring this recipe to your next picnic, barbecue, or get-together. Your friends and family will thank you for it!
And finally, a little secret: I often use this recipe as an opportunity to teach my children basic cooking skills. It’s a fantastic way to involve them in the kitchen, fostering a love for cooking and healthy eating habits. The simple steps and clear instructions make it ideal for kids of all ages. So not only will you enjoy a delicious meal, but you'll also be creating valuable memories and strengthening family bonds. What could be better than that?
