Chili Cheeseburger

A chili cheeseburger is a knife-and-fork classic from diners and burger stands across the country. This version uses a quick, thick, no-bean chili that simmers in about 25 minutes, so it clings to the burger instead of running off the bun.

Cook the chili first, then sear the patties, and finish with sharp cheddar and a sprinkle of raw onion. A sturdy toasted bun is a must. For more stovetop technique, see how to cook burgers on the stove, or compare with our classic backyard cheeseburger.

1. Brown the chili meat. In a saucepan over medium-high heat, cook the ½ lb ground beef and diced onion, breaking up the meat finely, until browned and cooked through, 6 to 8 minutes. Spoon off excess fat.
2. Season the chili. Add the garlic, chili powder, cumin, paprika and cayenne and stir for 30 seconds. Stir in the tomato paste and cook 1 minute.
3. Simmer. Add the broth and salt. Simmer on low, stirring occasionally, until thick and spoonable, 15 to 20 minutes. Keep warm.
4. Form the patties. Shape the beef into 4 patties (6 oz / 170 g each) about ¾ inch thick with a dimple in the center.
5. Cook the patties. Season with salt and pepper and cook in a hot skillet or on a grill over medium-high heat 4 to 5 minutes per side.
6. Add cheese and check temperature. Top with cheese in the last minute and cover to melt. Cook until the patties reach 160°F (71°C).
7. Toast the buns. Toast the buns cut-side down until golden.
8. Smother and serve. Place each cheeseburger on a bottom bun, spoon over a generous scoop of chili, sprinkle with chopped onion and add mustard or jalapeños if you like. Top with the bun and serve with napkins.

• Keep the chili thick. A loose chili soaks the bun. Simmer until a spoon leaves a trail across the pan.
• Break the meat fine. Small crumbles make a smoother, more burger-friendly chili.
• Make chili ahead. The chili keeps 3 to 4 days in the fridge; reheat to 165°F.
• Serve open-faced. For an extra-saucy version, skip the top bun and eat with a knife and fork.

Approximately 850 calories per serving. This is an estimate.