📝 About This Recipe
This isn't just a burger; it's a nostalgic, soul-warming masterpiece that bridges the gap between classic American roadside diners and hearty Tex-Mex comfort. Featuring a custom-blend beef patty with lacy, caramelized edges smothered in a rich, bean-free 'con carne' sauce, every bite is an explosion of savory depth and spicy warmth. It is the ultimate messy, indulgent fast-food experience elevated by high-quality ingredients and chef-level technique.
🥗 Ingredients
The Signature Chili Sauce
- 1/2 pound Ground Beef Chuck (finely ground)
- 1/2 Yellow Onion (grated or very finely minced)
- 2 tablespoons Tomato Paste
- 1 cup Beef Broth (low sodium)
- 1 tablespoon Chili Powder (standard American blend)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
The Burger Patties
- 1.5 pounds Ground Beef Chuck (80/20 fat ratio, chilled)
- 1 teaspoon Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (for the buns)
Assembly and Toppings
- 4 pieces Brioche Buns (split)
- 4 slices American Cheese (high-quality deli style)
- 1/4 cup White Onion (finely diced)
- 12 slices Pickled Jalapeños
- 2 tablespoons Yellow Mustard (classic tangy style)
👨🍳 Instructions
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1
Start by making the chili sauce: In a medium saucepan over medium heat, brown 1/2 pound of ground beef, breaking it into very small crumbles until no pink remains.
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2
Add the grated yellow onion and cook for 3-4 minutes until translucent. Stir in the tomato paste and cook for 2 minutes to caramelize the sugars.
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3
Add the chili powder, cumin, smoked paprika, and cayenne. Toast the spices for 1 minute until fragrant, then pour in the beef broth.
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4
Lower the heat and simmer the chili for 25-30 minutes, stirring occasionally, until thickened to a spreadable consistency. Season with salt and pepper, then keep warm.
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5
While the chili simmers, divide the 1.5 lbs of ground beef into 4 equal balls (approx. 6 oz each). Do not overwork the meat; keep it loose for a tender texture.
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6
Butter the cut sides of your brioche buns and toast them in a large cast-iron skillet over medium-high heat until golden brown. Set aside.
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7
Wipe the skillet and increase heat to high until it begins to slightly smoke. Place the beef balls into the hot pan, leaving plenty of space between them.
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8
Using a heavy spatula (and a second tool to press down if needed), smash each ball flat until it is about 1/2 inch thick. This creates the 'lace' edges.
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9
Season the top of each patty generously with salt and pepper. Cook undisturbed for 2-3 minutes until a deep brown crust forms.
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10
Flip the patties. Immediately place a slice of American cheese on each and cook for another 1 minute until the cheese is melted.
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11
To assemble, spread a thin layer of yellow mustard on the bottom bun, followed by the cheeseburger patty.
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12
Ladle a generous scoop (about 1/4 cup) of the warm chili sauce directly over the cheese-covered patty.
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13
Top with diced white onions and pickled jalapeños for crunch and acidity. Place the top bun on and press down slightly to marry the flavors.
💡 Chef's Tips
Keep the burger meat very cold until the moment it hits the pan to ensure the fat doesn't melt prematurely. Use a 'bean-free' chili for burgers; beans add too much bulk and can cause the burger to fall apart. For the best crust, use a heavy cast-iron skillet rather than a non-stick pan. If the chili gets too thick while simmering, add a splash of water or beer to loosen it back up. Don't skip the toasted bun; it provides the structural integrity needed to hold the heavy chili sauce.
🍽️ Serving Suggestions
Serve with a side of extra-crispy crinkle-cut fries to scoop up any fallen chili. A cold, light lager or a classic root beer perfectly cuts through the richness of the beef. Add a side of creamy coleslaw to provide a cool contrast to the spicy chili. Pair with a thick chocolate milkshake for the ultimate diner-style indulgence.