Coney Island Chili Dog Burger

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

Beanless chili: 1 tablespoon neutral oil, 12 ounces 80/20 ground beef, 1/2 cup finely diced yellow onion, 2 minced garlic cloves, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, 1 cup low-sodium beef broth, 1 can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
Burgers: 1 1/4 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon neutral oil
To assemble: 4 soft hamburger buns, 1 tablespoon melted butter, 1/2 cup finely diced white onion, 3/4 cup shredded sharp cheddar cheese, 1/3 cup yellow mustard

Do This

1. Brown 12 ounces ground beef with oil and onion, breaking it into very fine crumbles.
2. Add garlic, spices, broth, tomato sauce, Worcestershire, mustard, vinegar, brown sugar, salt, and pepper; simmer 25 minutes until thick and spoonable.
3. Form 1 1/4 pounds ground beef into 4 patties, 5 ounces each; season with salt and pepper.
4. Cook patties in a hot skillet at medium-high heat for 4 minutes per side, or until they reach 160°F.
5. Brush buns lightly with melted butter and steam them for 60 to 90 seconds until warm and soft.
6. Build each burger with a patty, about 1/3 cup chili, 3 tablespoons cheddar, 2 tablespoons diced onion, and a generous zigzag of yellow mustard.

Why You’ll Love This Recipe

All the chili dog flavor in burger form: You get the savory beanless chili, sharp mustard, crisp onion, and melty cheddar, stacked on a juicy beef patty.
Perfectly saucy but not sloppy: The chili simmers down until thick enough to sit on a burger without running everywhere.
Soft steamed-style buns: A quick steam gives the buns that tender, classic stand-style feel without needing special equipment.
Great for cookouts and game day: The chili can be made ahead, so the burgers come together fast when it is time to eat.

Grocery List

Produce: 1 small yellow onion, 1 small white onion, 2 garlic cloves
Dairy: Shredded sharp cheddar cheese, unsalted butter
Meat: 2 pounds total 80/20 ground beef, divided into 12 ounces for chili and 1 1/4 pounds for burger patties
Bakery: 4 soft hamburger buns, preferably potato buns or classic white buns
Pantry: Neutral oil, chili powder, smoked paprika, ground cumin, ground allspice, cayenne pepper, low-sodium beef broth, tomato sauce, Worcestershire sauce, yellow mustard, apple cider vinegar, brown sugar, kosher salt, black pepper

Full Ingredients

For the Savory Beanless Coney-Style Chili

1 tablespoon neutral oil, such as canola, avocado, or vegetable oil
12 ounces 80/20 ground beef
1/2 cup finely diced yellow onion, from about 1 small onion
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper, or more to taste
1 cup low-sodium beef broth
1 can tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon packed light brown sugar
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

For the Burger Patties

1 1/4 pounds 80/20 ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil, for the skillet or griddle

For the Steamed-Style Buns and Toppings

4 soft hamburger buns, preferably potato buns or classic white buns
1 tablespoon unsalted butter, melted
1/2 cup finely diced white onion
3/4 cup shredded sharp cheddar cheese, about 3 ounces
1/3 cup yellow mustard, for drizzling

Step-by-Step Instructions

Step 1: Start the beanless chili base

Place a medium saucepan or deep skillet over medium-high heat and add 1 tablespoon neutral oil. Add the 12 ounces ground beef and 1/2 cup finely diced yellow onion. Cook for 6 to 8 minutes, stirring often and breaking the beef into very small crumbles with a wooden spoon. For the most classic Coney-style texture, keep chopping and mashing the beef as it cooks so the chili becomes fine and saucy rather than chunky.

If there is more than about 1 tablespoon of fat in the pan after browning, carefully spoon off the excess. A little fat adds flavor, but too much can make the chili greasy on the burger.

Step 2: Bloom the spices

Reduce the heat to medium. Add the minced garlic, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/4 teaspoon allspice, and 1/8 teaspoon cayenne pepper. Cook for 45 to 60 seconds, stirring constantly, until the garlic smells fragrant and the spices darken slightly. This quick blooming step makes the chili taste deeper and more rounded.

Step 3: Simmer the chili until thick

Stir in 1 cup low-sodium beef broth, the 8-ounce can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle boil, then reduce the heat to low so it bubbles steadily but not aggressively.

Simmer uncovered for 22 to 25 minutes, stirring every few minutes and scraping the bottom of the pan. The chili is ready when it is thick, glossy, and spoonable, with very little loose liquid at the bottom. Taste and adjust with an extra pinch of salt, a splash of vinegar, or a small squeeze of mustard if you want it tangier. Keep warm over very low heat while you cook the burgers.

Step 4: Shape and season the burger patties

Divide 1 1/4 pounds ground beef into 4 equal portions, about 5 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly without puffing too much in the middle.

Season both sides of the patties evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper total. Try not to overwork the meat while shaping. A light touch keeps the burgers juicy and tender.

Step 5: Cook the burgers

Heat a large cast-iron skillet, stainless-steel skillet, or griddle over medium-high heat until very hot, about 2 to 3 minutes. Add 1 tablespoon neutral oil and swirl to coat the cooking surface. Add the patties, leaving a little space between them. Cook for 4 minutes on the first side without pressing down on them.

Flip and cook for another 3 to 5 minutes, or until the center of each burger reaches 160°F on an instant-read thermometer for well-done ground beef. If you prefer a slightly less-cooked burger and are comfortable doing so, remove them at your preferred internal temperature. Transfer the patties to a plate and let them rest for 3 minutes while you steam the buns.

Step 6: Steam the buns until soft and warm

For the softest steamed-style buns, add 1 inch of water to a saucepan and bring it to a simmer over medium heat. Place a steamer basket over the pan, making sure the water does not touch the basket. Lightly brush the cut sides of the buns with 1 tablespoon melted butter total, then place the buns in the basket. Cover and steam for 60 to 90 seconds, just until warm, pillowy, and flexible.

If you do not have a steamer basket, wrap the buns in a clean, lightly damp kitchen towel and microwave them for 15 to 20 seconds. The goal is soft and tender, not toasted or crisp.

Step 7: Build the Coney Island burgers

Place one cooked burger patty on each bottom bun. Spoon about 1/3 cup of warm beanless chili over each patty, letting it settle into the edges. Sprinkle each burger with 3 tablespoons shredded sharp cheddar while the chili is hot so the cheese softens slightly.

Top each burger with 2 tablespoons finely diced white onion and a generous zigzag of yellow mustard, about 1 to 1 1/2 tablespoons per burger. Add the top buns and serve immediately while the chili is hot, the bun is soft, and the onions are crisp.

Pro Tips

Use finely diced onions: Small pieces blend into the chili better and give the topping that classic chili dog stand texture.
Keep the chili thick: If it looks loose after simmering, cook it for 3 to 5 more minutes uncovered. A thick chili stays on the burger instead of soaking the bun too quickly.
Steam buns at the last minute: Steamed buns are best right away. If they sit too long, they can wrinkle or become gummy.
Shred the cheddar yourself if you can: Freshly shredded cheese melts more smoothly into the hot chili than pre-shredded cheese.
Do not press the patties while cooking: Pressing squeezes out juices. Let the hot pan do the browning work.

Variations

Detroit-style Coney burger: Skip the cheddar and keep the topping simple with chili, diced white onion, and yellow mustard.
Spicy Coney burger: Increase the cayenne to 1/4 teaspoon and add 1 tablespoon pickled jalapeños on each burger.
Double-smash version: Divide the burger beef into 8 portions, 2 1/2 ounces each. Smash thin on a hot griddle and cook for about 2 minutes per side, then stack 2 patties per bun before adding chili and toppings.

Storage & Make-Ahead

The beanless chili can be made up to 3 days ahead. Cool it completely, transfer it to an airtight container, and refrigerate. Reheat gently in a saucepan over medium-low heat with 1 to 2 tablespoons beef broth or water to loosen it if needed. Cooked burger patties can be refrigerated for up to 3 days, but they are juiciest when cooked fresh. Store buns, chili, patties, onions, cheese, and mustard separately to prevent sogginess. For longer storage, freeze the chili in an airtight freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)