This is a great use for leftover chili, or open a can if you don’t have any leftovers. Because the chili is fluid, it needs to be solidified before you can stuff it into the burgers. This is done by adding cheese to make it cohesive. As the burger cooks, the cheese melts, leaving you with a chin of cheesy chili with every bite.

TIMING
Prep: 10 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– Garnish these burgers with anything you would use to garnish a chili: sour cream, avocado (or guacamole), sliced jalape├▒os, scallions, and so on.
– Substitute prepared barbecued beef or baked beans for the chili.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
¾ cup spicy leftover or canned chili, your favorite brand
½ cup shredded Cheddar cheese, or as needed
2 pounds ground beef chuck, 85% lean
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 hamburger buns, split

DIRECTIONS
1. Heat the grill as directed.
2. Mix the chili and cheese in a bowl. The mixture should be cohesive. If it’s still runny, add a little more cheese.
3. Using your hands, mix the beef, salt, and pepper in a separate bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.
4. Put a portion of the chili mixture in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
6. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
7. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

   

This entry was posted on Sunday, August 28th, 2011 at 5:57 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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