Juicy Chili Burger with Cheddar and Crispy Onions

Learn how to make a classic Chili Burger with melted cheddar using this easy, family-friendly recipe. A rich, homemade chili sauce is spooned over seasoned, grilled patties and topped with sharp cheddar for a flavorful chili cheeseburger that’s perfect for weeknights or cookouts.

Growing up in Oklahoma, I remember a handful of restaurants known for their chili burgers, and the memories of that smoky, slightly spicy chili poured over a juicy patty stick with you. This recipe aims to recreate that classic experience at home: a chili sauce with the right balance of flavor and texture, spooned over seasoned grilled beef and finished with sharp cheddar.

Why this chili burger works: the chili needs a consistency that clings to the burger—thick enough to stay on the patty, yet saucy enough to feel like a true chili cheeseburger. The recipe below gives you a savory, mildly smoky chili (thanks to chipotle in adobo) and tender, flavorful burger patties that pair perfectly together.

Ingredients

• Ground beef – Use 80/20 (80% lean, 20% fat) for juicy, flavorful patties and chili.
• Chili seasoning – A blend of chili powder, paprika, cumin, onion powder, and salt works great. Use a homemade mix or store-bought chili seasoning.
• Worcestershire sauce – Adds umami to both the patties and chili. Soy sauce can substitute in a pinch.
• Cheddar cheese – Sharp cheddar melts nicely; American slices are an alternative if you prefer.
• Hamburger buns – Brioche is recommended for its buttery texture, though any bun will work.
• Vegetable oil – Or another neutral oil (canola, avocado) for cooking the onions.
• Onion – About 1 cup diced yellow onion (roughly half a large onion) for the chili.
• Garlic – Fresh minced cloves for best flavor.
• Chipotle peppers in adobo – Two peppers minced plus 1 teaspoon of the adobo sauce add smoky heat.
• Salt – To taste.
• Crushed tomatoes – One 15-ounce can for a chili texture that’s not too thick or runny.

Instructions

Photos below show the steps for the chili and the patties to make the process easy to follow.

Make the chili

1. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add 1 cup diced onion; cook 4–5 minutes until softened. Add 4 cloves minced garlic and cook 1 more minute.
2. Add 1 pound ground beef (80/20). Crumble and cook 6–8 minutes until browned. Drain excess grease.
3. Stir in 2 minced chipotle chiles plus 1 teaspoon adobo sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon chili seasoning, and 1 teaspoon salt. Add a 15-ounce can of crushed tomatoes and stir to combine.
4. Reduce heat to medium and simmer 15 minutes, stirring occasionally, until the chili thickens to a clingy sauce consistency. While the chili simmers, prepare the burgers.

Make the burgers

1. In a large bowl, combine 1 pound ground beef, 1 tablespoon chili seasoning, and 1 teaspoon Worcestershire sauce. Divide into four 4-ounce patties. Press a small indentation in the center of each patty with your finger to help prevent shrinking while cooking.
2. Preheat a grill to medium-high (about 350–400°F). Grill the patties 4–5 minutes per side for medium. For medium-well, add 1 minute per side; for well done, cook 6–7 minutes per side.
3. During the last 1–2 minutes of grilling, place a slice of sharp cheddar on each patty and close the lid so the cheese melts.
4. Remove patties and let rest 3–5 minutes on a cutting board. Toast hamburger buns on the grill for 30–60 seconds, then assemble: patty on bun, spoon chili over the top, and add any desired toppings.

More burger recipes

If you enjoy this chili burger, try variations such as a BBQ bacon burger, a breakfast burger topped with egg, smash burgers, mushroom Swiss, or an Oklahoma-style fried onion burger. Experimenting with toppings and sauces will help you find a favorite combination.