Nutritional Info

Nutrition Facts

Serving Size 1 (273g)

Calories 370
Calories from Fat 134 (36%)
Amount Per Serving %DIV
Total Fat 14.9g 23%
Saturated Fat 7.2g 36%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 88.1mg 29%
Sodium 101.8mg 4%
Potassium 579.5mg 12%
Total Carbohydrate 7.8g 3%
Dietary Fiber 0g 0%
Sugars 7.8g
Protein 43.8g 88%

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Recipe Description
This is a great use for leftover chili, or open a can if you don't have any leftovers.  Because the chili is fluid, it needs to be solidified before you can stuff it into the burgers.  This is done by adding cheese to make it cohesive.  As the burger cooks, the cheese melts, leaving youwith a chin of cheesy chili with every bite.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
6   buns, split
1/4 Teaspoon(t)  black pepper, ground
1/2 Teaspoon(t)  kosher salt
2 Pound(lb)  ground beef chuck, 85% lean
1/2 Cup(c)  cheddar cheese, shredded
3 Cup(c)  spicy leftover or store bought chili


Heat the grill as directed.  Mix the chili and cheese in a bowl.  The mixture should be cohesive.  If it's still runny, add a little more cheese.  Using your hands, mix the beef, salt and pepper in a separate bowl until well blended.  Do not overmix.  Using a light touch, form into 12 patties no more than 1 1/2 inch thick.  Put a portion of the chili mixture in the center of each of 6 patties.  Top with the remaining patties and press together, taking care to seal the edges well.  Refrigerate the burgers until the grill is ready.  Brush the grill grate and coat it with oil.  Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium (150° F, slightly pink).  Add a minute per side for well done (160° F).  To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.  If serving the burgers directly from the grill, serve on the buns.  If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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