Chili-Cheese Burgers
Submitted by suzze
Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minA burger with real sauce, not ketchup. The move here is the homemade chili-tomato topper, built by simmering pureed tomatoes with fried onion, garlic, green chilies, sweet relish, and toasted cumin. It cooks down into something between a salsa and a gravy that tastes nothing like anything out of a squeeze bottle.
Gruyere on top is an inspired swap from standard American. The nutty, alpine-style cheese has just enough sharpness to stand up to the bright sauce without overpowering it, and it melts clean into a glossy sheet over the patty.
Pound of lean ground beef gets mixed with raw onion (not fried) for a juicy, crumbly texture, formed into four wide 4.5-inch patties so they fit the bun after shrinking on the skillet. Quick pan-sear, melt the cheese, assemble hot.
Chef Tips
- Toast the cumin seeds briefly in the oil before adding tomatoes. Blooming the seeds deepens the whole sauce.
- Make the patties wider than your bun. They shrink considerably on the skillet, and a thin patty means a burger that fits.
- Don’t press the burgers in the pan. Pressing squeezes juice out; let them cook untouched for the full 5 to 6 minutes.
- Warm the buns briefly before assembling. Cold buns kill the cheese melt before it reaches the plate.
Variations
- Swap Gruyere for pepper jack for extra heat and a creamier melt.
- Add a fried egg on top for a brunch-style upgrade.
- Top with pickled jalapenos or crispy fried onions for crunch and acid to balance the rich sauce.
Ingredients
Directions
Heat olive oil in a saucepan.
Add chopped onion and garlic and fry gently 5 minutes.
Process tomatoes in a blender or food processor to a puree.
Drain and chop chilies.
Add tomatoes, chilies, chili relish and cumin to onion mixture.
Stir well, then cover and simmer 10 minutes, stirring occasionally.
Meanwhile, put ground beef into a bowl.
Add remaining onion, salt and pepper; mix well.
Divide into 4 equal balls and shape each in 1 4½ inch round burger.
Heat corn oil in a large skillet. Add burgers and 5 to 6 minutes on each side.
Top each with a slice of cheese. Arrange lettuce on 4 bun halves.
Place burger on lettuce and top with chili sauce, onion and remaining bun halves.
Serve hot in napkins.
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