Chili Dog Burger With Cheddar and Onions

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 chili dog burgers
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 4 hamburger buns, 1 tablespoon unsalted butter
Chili: 1 tablespoon neutral oil, 8 ounces ground beef, 1/2 cup finely diced yellow onion, 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon tomato paste, 1 cup crushed tomatoes, 1/2 cup low-sodium beef broth, 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon brown sugar
Toppings: 4 tablespoons yellow mustard, 1 cup shredded sharp cheddar cheese, 1/2 cup diced yellow onion, optional pickled jalapeños

Do This

1. Cook the chili base in a skillet: brown 8 ounces beef with onion, then add garlic, spices, tomato paste, crushed tomatoes, broth, mustard, Worcestershire, and brown sugar.
2. Simmer the chili for 15 to 18 minutes, stirring often, until thick and spoonable.
3. Shape 1 1/2 pounds ground beef into 4 patties, season with salt, pepper, and garlic powder.
4. Cook patties in a 450 degrees F grill pan, cast-iron skillet, or outdoor grill for 4 to 5 minutes per side, until 160 degrees F inside.
5. Butter and toast the buns for 1 to 2 minutes until lightly golden.
6. Build each burger with a patty, hot chili, yellow mustard, shredded cheddar, and diced onion. Serve right away with extra napkins nearby.

Why You’ll Love This Recipe

Ballpark flavor at home: It has the spirit of a chili dog, but with the juicy bite of a big beef burger.
Messy in the best way: Thick savory chili, melty cheddar, mustard, and onions pile high for a fun, over-the-top meal.
Quick homemade chili: The chili tastes slow-simmered, but it comes together in under 20 minutes.
Great for game day: These burgers are hearty, casual, and perfect for cookouts, tailgates, or a Friday night dinner.

Grocery List

Produce: 2 medium yellow onions, 2 garlic cloves, optional pickled jalapeños
Meat: 2 pounds total ground beef, preferably 80/20 for the patties and 85/15 or 90/10 for the chili if you prefer a leaner topping
Dairy: Unsalted butter, shredded sharp cheddar cheese
Bakery: 4 sturdy hamburger buns, preferably brioche, potato, or sesame seed buns
Pantry: Neutral oil, kosher salt, black pepper, garlic powder, chili powder, ground cumin, smoked paprika, tomato paste, crushed tomatoes, low-sodium beef broth, yellow mustard, Worcestershire sauce, brown sugar

Full Ingredients

For the Savory Chili Topping

1 tablespoon neutral oil, such as canola, avocado, or vegetable oil
8 ounces ground beef, preferably 85/15 or 90/10
1/2 cup finely diced yellow onion
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup crushed tomatoes
1/2 cup low-sodium beef broth
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon light brown sugar

For the Beef Patties

1 1/2 pounds 80/20 ground beef, cold
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon neutral oil, if cooking in a skillet

For the Buns and Toppings

4 sturdy hamburger buns, split
1 tablespoon unsalted butter, softened
4 tablespoons yellow mustard, plus more to taste
1 cup shredded sharp cheddar cheese
1/2 cup finely diced yellow onion
Optional: 1/4 cup sliced pickled jalapeños

Chili Dog Burger With Cheddar and Onions – Closeup

Step-by-Step Instructions

Step 1: Start the chili base

Set a medium skillet or saucepan over medium-high heat and add 1 tablespoon neutral oil. When the oil is hot, add 8 ounces ground beef and 1/2 cup finely diced yellow onion. Cook for 5 to 6 minutes, breaking the beef into very small crumbles with a wooden spoon, until the meat is browned and the onion has softened. If there is more than 1 tablespoon of excess fat in the pan, carefully spoon off the extra.

Step 2: Build the chili flavor

Add the minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir constantly for 30 seconds so the spices bloom in the fat without burning. Stir in 1 tablespoon tomato paste and cook for 1 minute, mashing it into the beef mixture until it darkens slightly and coats the crumbles.

Step 3: Simmer until thick and spoonable

Add 1 cup crushed tomatoes, 1/2 cup low-sodium beef broth, 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon brown sugar. Stir well, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer uncovered for 15 to 18 minutes, stirring every few minutes, until the chili is thick enough to mound on a spoon. Keep it warm over low heat while you cook the burgers. If it gets too thick, stir in 1 to 2 tablespoons water or broth.

Step 4: Shape and season the burger patties

Divide 1 1/2 pounds cold ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to pack the meat too tightly; a lighter touch makes a juicier burger. Press a shallow dimple into the center of each patty with your thumb to help it cook evenly. Mix together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder, then season both sides of the patties evenly right before cooking.

Step 5: Cook the burgers

For a skillet method, heat a cast-iron skillet or heavy pan over medium-high heat until very hot, about 3 minutes. Add 1 tablespoon neutral oil, then place the patties in the pan with space between them. Cook for 4 to 5 minutes on the first side, then flip and cook for another 4 to 5 minutes, until the internal temperature reaches 160 degrees F on an instant-read thermometer. For a grill method, preheat the grill to 450 degrees F and cook the patties over direct heat for 4 to 5 minutes per side, again cooking to 160 degrees F.

Step 6: Toast the buns

While the burgers rest for 3 minutes, spread the cut sides of the buns with 1 tablespoon softened butter. Toast them cut-side down in the skillet, on the grill, or under a broiler set to high for 1 to 2 minutes. Watch closely; you want golden edges and a lightly crisp surface, not dark or brittle buns. Toasting helps the buns stand up to the chili and mustard.

Step 7: Assemble the chili dog burgers

Place one cooked beef patty on each bottom bun. Spoon about 1/3 cup hot chili over each patty, letting a little run down the sides. Drizzle each burger with 1 tablespoon yellow mustard, then add 1/4 cup shredded cheddar cheese and 2 tablespoons diced onion. Add pickled jalapeños if you like a sharper, spicier bite. Cap with the top buns and serve immediately while the chili is hot and the cheese is beginning to soften.

Step 8: Serve the messy ballpark way

These burgers are meant to be generous and a little chaotic. Serve them on plates or a wooden board with extra mustard, extra diced onion, and any remaining chili on the side. If you want the cheddar fully melted, place the assembled open-faced burgers under a broiler set to high for 30 to 60 seconds before adding the top buns.

Pro Tips

Use sturdy buns: Brioche, potato, or sesame seed buns hold up better than very soft sandwich buns once the chili goes on.
Keep the chili thick: A loose chili will slide off the burger. Simmer until it looks more like a topping than a soup.
Season patties right before cooking: Salt can draw moisture from the beef if it sits too long, so season just before the patties hit the heat.
Grate your own cheddar if possible: Freshly shredded cheese softens more naturally over the hot chili than bagged pre-shredded cheese.
Do not press the burgers while cooking: Pressing forces out the juices and makes the patties drier.

Variations

Chili cheese smash burger: Divide the patty mixture into 8 thin portions and smash them on a hot griddle for double-stack burgers. Use 2 smaller patties per bun and pile the chili on top.
Spicy ballpark burger: Add 1/4 teaspoon cayenne pepper to the chili and top each burger with pickled jalapeños or sport peppers.
Bean chili version: Stir 1 cup drained and rinsed pinto beans or kidney beans into the chili with the crushed tomatoes, adding 1/4 cup extra beef broth as needed.

Storage & Make-Ahead

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat it in a small saucepan over medium-low heat for 5 to 7 minutes, adding a splash of water or broth if it thickens too much. Cooked burger patties can be refrigerated separately for up to 3 days and reheated in a covered skillet over medium-low heat until they reach 165 degrees F. For the best texture, toast buns and assemble the burgers right before serving. You can make the chili up to 2 days ahead, dice the onions up to 1 day ahead, and shape the patties up to 8 hours ahead; keep the patties covered in the refrigerator until 15 minutes before cooking.

Nutrition (per serving)