Chili Cheese Smash Burger
A fork-and-knife cheese smash burger ladled with Chile con Carne, and topped with sautéed onions, and jalapeños.
Equipment
- cutting board
- kitchen knife
- small saucepan - for warming the Chili con Carne
- comal or medium skillet - for toasting the buns
- large skillet - for making the burgers
- parchment paper - cut into 2 squares
- non perforated spatula
- ladle
Ingredients
- 2 cups Chili con Carne - prepared in advance
- ¼ cup beef stock
- 2 tbsp butter - cut into 4 pats
- 2 brioche burger buns
- ½ pound ground beef - 80/20
- 1 tsp kosher salt
- ½ tsp black pepper - ground
- 1 cup cheddar cheese - freshly grated
- 1 fresh jalapeño - sliced thin
Instructions
- Simmer the Chile con Carne in a small skillet until hot. Add beef stock to thin it out if necessary.
- Prepare the toppings. Shredded the cheddar, chop the onions, and slice the jalapeños.
- Add a pat of butter to each side of the buns.
- Toast the buns on a hot comal or skillet.
- Remove the toasted buns and set aside.
- Add remaining butter to a skillet. Bring up to high heat.
- While the skillet is heating, add the onions to the melted butter and sauté just until soft.
- Remove the sautéed onions, and set aside.
- Form ¼ pound meatballs.
- Add meatballs to the hot skillet. Cover with parchment paper.
- Smash each meatball down hard for 10 full seconds. Cook the patties without moving for 3 minutes.
- Salt and pepper the patties.
- Flip the patties, pressing down hard with the skillet to scrape all of the browning from the pan.
- Add the shredded cheddar.
- Remove the patties and rest on paper towels.
- Add the grilled onion, and sliced jalapeños to the top of the patty.
- Plate the buns. Ladle chili over the bottom bun.
- Add the burger patty and the top bun. Serve with a fork and knife.
Nutrition
Calories: 1068kcal | Carbohydrates: 39g | Protein: 57g | Fat: 77g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 229mg | Sodium: 3295mg | Potassium: 970mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1567IU | Vitamin C: 31mg | Calcium: 658mg | Iron: 7mg
