Description

This Chili Cheese Smash Burger recipe combines a rich, slow-simmered beef chili with juicy smashed burger patties topped with melted cheddar cheese. The flavorful chili is cooked with aromatic spices and light beer, providing a smoky depth, while the smashed burgers deliver a crispy, caramelized crust. Served on toasted buns with mayonnaise, jalapeños, and crunchy Frito chips, this hearty and indulgent meal is perfect for a satisfying lunch or dinner.

Ingredients

Scale

Beef Chili

2 lbs ground beef
1 whole white onion, cubed
28 oz tomatoes, peeled and chopped
6 oz light beer
2 cups beef broth
2.5 tbsp minced garlic
2 tbsp hot sauce
2 tbsp chili powder
1.5 tbsp ground cumin
1.5 tbsp garlic powder
1 tbsp black pepper
1 tbsp kosher salt

Burger Patty

1 lb ground beef made into balls
1 cup thinly sliced onions
1 tbsp garlic powder
Salt, to taste
Black pepper, to taste

Burgers

5–6 burger buns, toasted
Sliced jalapeños for garnish
Mayonnaise for serving
Cheddar cheese, sliced
Frito chips for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Grill: Preheat a medium heat fire to around 350°F for direct cooking to prepare for the chili.
Cook the Chili: Place a dutch oven with some oil over the heat to preheat for 2 minutes, then add the ground beef and brown it for about 3 minutes. Remove and set aside. Add a clean dutch oven back to the grill with the chopped white onion and minced garlic; brown for 2 minutes. Stir in the chili powder, ground cumin, garlic powder, black pepper, and kosher salt, cooking for 1 minute to coat the vegetables in the seasoning. Add the browned beef back in along with beef broth, tomatoes, light beer, and hot sauce. Stir everything and cover the dutch oven, reducing the heat to 300-325°F. Let the chili simmer, stirring occasionally, until thickened, about 1.5 hours. Add more beef broth if the chili thickens too much. Once done, keep warm.
Prepare for Burger Cooking: Reheat the fire to medium-high heat (375-400°F). Place a cast iron skillet or plancha over the fire for about 2 minutes to preheat.
Form and Season Burger Patties: Roll the ground beef into 6-8 balls, about 1/4 pound each. Place them in the skillet, topping each with thinly sliced onions and seasoning with salt, pepper, and garlic powder.
Smash the Burgers: Using a piece of parchment paper and a large spatula or burger smasher, press each meatball firmly down to flatten into patties. Cook the patties for 1-2 minutes to develop a crust. Flip each patty carefully, season the new side again, and top with a slice of cheddar cheese. Let the cheese melt for 1-2 minutes, then remove the patties and let them rest. Toast the burger buns on the grill during this time.
Assemble the Burgers: On the toasted bottom buns, spread mayonnaise, add 1-2 smash burger patties, a generous spoonful of the chili, sliced jalapeños, and a small handful of Frito chips for crunch. Top with the bun lids and serve immediately.

Notes

For a spicier chili, increase the hot sauce or add diced jalapeños directly into the chili.
If you prefer, substitute the ground beef in the chili with ground turkey for a lighter option.
Use parchment paper when smashing to avoid sticking and to get a perfect crust on the burgers.
Letting the smash burgers rest briefly after cooking helps retain their juiciness.
Add extra cheese or swap cheddar for pepper jack for a different flavor twist.
To keep chili thick but moist, adjust the beef broth gradually during simmering.