How To make Chili Burgers
1 lb Ground beef
1 md Ripe tomato, seeded and cut
-into 1/4" dice 1/2 c Pitted black olives, chopped
1 t Finely minced garlic
1/2 t Dijon-style mustard
1 tb Chili powder
1/4 t Dried basil
1/4 t Dried oregano
Finely grated zest of 1 -lemon 2 tb Chopped fresh dill or
-parsley Salt to taste Freshly ground black pepper, -to taste 4 Toasted hamburger buns
1/3 c Sour cream, for garnish(opt)
3 Scallions (3" of green left
-on), thinly sliced (for -garnish), (opt) While gorund turkey and ground lamb give new excitement to burgers, beef is still the meat of choice for Chili Burgers. (Use a light touch when mixing beef with other ingredients. If you overmix, the burgers will be too dense in texture.) Fresh lemon zest and dill add a bright flavor to the robust chili spices. Garnishes are optional, but it's fun to serve burgers with all of your favorite chili toppings. 1. Prepare hot coals for grilling.
2. Place beef in a bowl and mix well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form the mixture into 4 patties. 3. Grill the burgers over hot coals, 3" from heat, for about 4
minutes per side for rare meat. 4. Serve immediately on buns. If desired, top with sour cream, sliced
scallions and grated Monterey Jack cheese. Per serving (with sour cream, scallions and cheese garnishes): 401 calories, 17 grams fat, 110 milligrams cholesterol.
How To make Chili Burgers's Videos
Making Chili-Burger :-)
You Need: Ground beef & chili - Lettuce, tomatoes, cucumbers, onions, Ketchup, mustard, hamburger sauce and hamburger buns. :-)! News, Politics & Celebs you can find on The-Newstime.com -
How to Make Original Tommy's Chili for their Burgers, Dogs and Fries! What more can you ask for!
Original Tommy's Chili is special. It is the perfect recipe to go on Chili Dogs, Chili Fries and of course, Chili Burgers. It's not hard to make at all and in just a few minutes you can have your own Original Tommy's Chili at home, even if you don't live in So Cal! Enjoy!
Original Tommy's Chili Recipe:
1 pound Ground Beef
1 Large Carrot, finely shredded
Seasoning Mix
3 Tbsp Chili Powder
1 tsp Paprika
1 tsp Onion powder
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
Thickeners
2 Tbsp Masa Harina (corn flour)
1/4 cup AP Flour
Liquids
2 Cups Beef Broth
1/4 White Distilled Vinegar
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Chili Cheeseburgers on the Griddle (with Homemade Chili Sauce)
This chili cheeseburger on the griddle is made with a homemade chili sauce, and even a homemade chili seasoning. If you want awesome griddle burger ideas to make on your griddle or flat top grill, then try this homemade chili cheeseburger recipe!
I started out by smoking a chuck roast to grind up for my burger chili sauce, but you can definitely substitute browned 80/20 ground beef to make this recipe easier. It will be fantastic either way!
I personally like a thicker chili sauce for my hot dogs and burgers, more of like a condiment instead of a soupy soggy mess. If you want a thinner or looser chili sauce, then add more beef broth, beer, or water (or a combination of those), or don’t reduce the sauce as long.
Then, once your chili sauce is made, this chili cheeseburger cooks up like pretty much any other griddle burger. Just cook your seasoned burger patties on the griddle, maybe add in some sauteed diced onions if you want, and top your burger patties with a slice of American cheese.
Finish off your burgers with a good helping of the homemade chili sauce, some mustard, and raw diced onions, or add your favorite chili cheeseburger toppings.
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
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Hatch chili grilled Shaq burgers
Tommy's Original Double Chili Cheeseburger Copycat!
Tommy's Original World Famous Double Cheese Chili Burger! Yeah!
Chili Recipe: (Ballistic Griddle linked at bottom)
1 pound ground beef (not lean)
1/2 cup masa corn flour mixed with 1/2 cup AP flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
1/2 stick butter
1. Prepare the chili by first browning the meat and carrots in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat and half stick of butter, we will now make a roux. Heat the drippings and butter in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, gradually add the flour/masa mixture to the pan and stir well. Reduce heat to medium low, and continue to heat the roux, stirring often, until it is a rich caramel color. This should take 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef. Add the roux/broth mixture and the other chili ingredients and whisk until blended.
4. Crank the heat up to medium high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
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How To Make The Perfect Chili For Hot Dogs & Hamburgers
Today we make the perfect smooth & spreadable hot dog & hamburger chili! Perfect for chili dogs, chili burgers, or just do have some nice smooth chili on a cold day! For the full ingredient list and more check out:
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