Chili Cheeseburgers with Queso (Print Version)
Juicy burgers topped with spicy chili, melted queso, and crispy onions for bold, comforting flavor.
# Ingredients:
→ Chili
01 -
1 pound lean ground beef
02 -
1 can (28 ounces) diced tomatoes with juice
03 -
1/4 cup packed brown sugar
04 -
2 Roma tomatoes, diced
05 -
1 teaspoon onion powder
06 -
1 packet chili seasoning mix
07 -
1 can (6 ounces) tomato paste
08 -
1 teaspoon ground cumin
09 -
2 teaspoons chili powder
10 -
1 can (15 ounces) black beans, drained and rinsed
11 -
1 can (15 ounces) pinto beans, drained and rinsed
→ Cheeseburgers and Assembly
12 -
1 pound ground beef (15%–20% fat)
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
4 slices American cheese
16 -
4 tablespoons queso cheese dip
17 -
1/2 cup crispy onion strings
18 -
4 hamburger buns
# Steps:
01 -
In a large skillet over medium-high heat, cook and crumble the lean ground beef until no longer pink and browned throughout. Drain off excess fat.
02 -
Transfer the cooked beef to a large stockpot. Add the diced tomatoes with juice, brown sugar, Roma tomatoes, onion powder, chili seasoning, tomato paste, ground cumin, chili powder, black beans, and pinto beans. Stir until the mixture is evenly combined.
03 -
Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until flavors are well developed.
04 -
Divide ground beef into 4 equal portions and shape into patties. Season both sides with salt and freshly ground black pepper.
05 -
Heat a grill or skillet over medium-high. Cook the patties for about 7 minutes per side, or until they reach the desired internal doneness.
06 -
During the last minute of cooking, place one slice of American cheese on each patty and let it melt completely.
07 -
Set each cheeseburger patty on the bottom half of a hamburger bun. Spoon approximately 1/4 cup of hot chili over each patty, drizzle with 1 tablespoon queso cheese dip, and top with crispy onion strings. Cover with the top half of the bun and serve hot.
# Notes:
01 -
For the best texture, allow the chili to simmer uncovered so it thickens and the flavors blend deeply.