Chili, Chili, Chili Burger
"A great flavorful burger, with chilies in every layer - and every bite; hence the name 'chili chili chili' burger. And, don't forget those French's Fried Onions; they, are really perfect on this burger. If you like chilies; this is the burger for you. It is a bit spicy - but, not HOT! This recipe DOES NOT include the time it takes to make the tomatillo salsa. See the note on the tomatillo salsa below. Also, I like to let the burgers rest in the refrigerator before cooking them as well. #recipe21341"
Original is 4 servings
Ingredients
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- BURGER
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- SAUCE
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- TOMATILLO AND AVOCADO SALSA
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Nutritional
- Serving Size: 1 (1418.4 g)
- Calories 914.7
- Total Fat - 37.8 g
- Saturated Fat - 13.4 g
- Cholesterol - 147.8 mg
- Sodium - 2449.4 mg
- Total Carbohydrate - 84.2 g
- Dietary Fiber - 17.1 g
- Sugars - 27.3 g
- Protein - 64 g
- Calcium - 630.5 mg
- Iron - 12 mg
- Vitamin C - 35 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Salsa ... See http://www.recipezazz.com/recipe/tomatillo-poblano-avocado-salsa-21341 for the complete recipe. Now this makes a good 2 cups; so, for this particular recipe (if just making burgers); I usually cut this in half. You will still have a bit left over, for a snack the next day; but, it is great with tortilla chips or your favorite veggies. Maybe plan making the whole recipe for this weekend - Burgers on Friday night; and, the rest as a salsa for the game on Sunday. Let the salsa chill a good hour in the refrigerator before serving, if possible; but, not necessary.
Step 2
Burger ... Add everything to a bowl (except the cheese), and mix to combine. Form the burgers; and, let them rest in the refrigerator covered with plastic wrap for 1-2 hours, to develop the flavors. Again ... it isn't necessary; but, definitely worth it if you have the time.
Step 3
Sauce ... Simply mix the mayo and chipotles together in a small bowl - done.
Step 4
Back to the Burger ... Now, the salsa, burgers and sauce are all prepped! Just make sure you got everything else ready; which is very simple. On the grill - the burgers. I actually prefer a grill pan or cast iron pan for my burgers, if possible.
Step 5
A little non stick spray or olive oil; and, bring to medium high to high heat. Add the burgers, and cook until you get a nice char. About 3-4 minutes. Then, flip; and, continue cooking until you get that second nice char (another 3-4 minutes if that). I like my burger medium; but, you may have to adjust cooking times ... depending on your pan, size of burger; and, the doneness you like. Once the burger is just about done, add the cheese, cover, cook just a minute; then, remove from the heat. In just a minute, your cheese should be melted - and your burger is done.
Step 6
Finish ... For this recipe, I DO NOT toast the buns; you can if you want, I don't. Build your burger ... Bottom bun, a light slather of the sauce, lettuce, cheesy burger, salsa, fried onions (as many as you like), lettuce; and the top bun ... also with a light slather. DONE!
Step 7
Serve and ENJOY! ... Dig in. It is a bit spicy ... but NOT HOT; and definitely juicy As mentioned, you probably will have some salsa leftover; and, it is great with chips or veggies the next day. Just keep in a sealed container in the refrigerator. Serve your burger with potato chips and a pickle.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use freshly ground beef for the burgers.
- For the tomatillo salsa, make sure to use ripe avocados and tomatillos.
- Instead of ground beef, use ground turkey for a leaner option. The benefit of this substitution is that it will provide a healthier alternative while still providing a flavorful burger.
- Instead of Pepper Jack cheese, use Cheddar cheese for a milder flavor. The benefit of this substitution is that it will reduce the spiciness of the burger, making it more accessible to those who may not enjoy spicy food.
BBQ Chili Chili Chili Burger Replace the chipotle in adobo with your favorite BBQ sauce. Grill the burgers as usual, but in the last minute of cooking, brush with the BBQ sauce, flip, and brush the other side. Add cheese and cover to melt. Serve with coleslaw and pickles.
Oven-Baked Sweet Potato Fries: Oven-baked sweet potato fries are the perfect accompaniment to the Chili Chili Chili Burger. They are a great way to add some extra crunch and sweetness to the burger, and they are also a healthier alternative to regular fries. Plus, they are easy to make and require minimal effort.
Grilled Corn on the Cob: Grilled corn on the cob is the perfect side dish to pair with the Chili Chili Chili Burger. It adds a burst of sweet, smoky flavor that complements the burger perfectly. Plus, it's a healthy and easy-to-make option that requires minimal effort. Grilling the corn brings out its natural sweetness and adds a delicious charred flavor.
FAQ
Q: How long should I let the burgers rest in the refrigerator?
A: For best results, let the burgers rest in the refrigerator covered with plastic wrap for 1-2 hours before cooking. This will help the flavors to develop.
Q: What temperature should I cook the burgers?
A: Cook the burgers on a preheated grill or pan over medium-high heat for about 4-5 minutes per side, or until the internal temperature reaches 165°F.
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Fun facts:
The chili powder used in this recipe was invented by William Gebhardt in 1895. Gebhardt was a German immigrant who, after coming to the United States, decided to create a chili powder that would give chili its signature flavor.
The French's Fried Onions used in this recipe were first introduced in the 1940s. They quickly became a popular topping for many dishes, and were featured in the 1956 Rosemary Clooney classic "Come On-a My House".