Oven Cooked Chili Cheeseburger

The Chili is in the Burger.

Still hankering for a little more tasty meals other than the bland foods we tend to eat when we have a cold or the flu, my taste buds motivated me toward a spicy, messy Chili con Carne topped cheeseburger. But before I got too carried away, I decided to go another route: Make a hamburger loaded with the flavors of a big ol' bowl of chili loaded roasted flavor, I mean that is all Chili con Carne really is, right? Meat flavored with chiles.

And one of the best things going is the way I prepared these; you can do so in the oven, anytime of the year. No going outside during the winter, no worrying about the burgers falling apart (it do contain a lot of moisture) and no frying on a stove-top griddle slinging grease all over the kitchen. Yup, a very appealing yet satisfying burger.


Chili Cheeseburger
makes 8 burgers

1/2 tablespoon olive oil
1 medium onion, finely chopped
2 or 3 garlic toes, minced
1 -4 oz can Fire Roasted (Hot or Mild) Green Diced Chiles, Hatch brand
2/3 can (from a 15.5 oz can) Fire Roasted Diced Tomatoes, drained
Recipe for my Taco Seasoning Mix or 1 -1.35 oz package Taco Seasoning
1 1/2 tablespoons good chili powder blend (Mexene will do)
1/2 teaspoon ground cumin
1 1/2 pounds ground lean (93%) beef
6 Onion split buns, toasted
6 slices Pepper Jack or Monterey Jack cheese
Romaine lettuce leaves, thin onion and tomato slices and sliced avocados if desired

In medium sauté pan, heat oil over medium high heat and sauté onion and garlic until onion is slightly brown. Add drained chilies, tomatoes, taco seasoning, chili powder and cumin. Stir and simmer about 10 minutes to reduce moisture a bit. Let cool about 5 minutes.

Preheat oven to 400 degrees F.

With a large spoon or spatula, mix cooked ingredients with meat. Divide mixture into six portions and shape into burgers. Place on a large roasting pan or bake ware about 1-inch apart. Place in oven and reduce heat to 350 degrees.

Cook about 10 minutes and turn burgers over. Continue cooking about 10 minutes or until desired doneness. Remove and drain on plate. Place cheese slice on each and tent loosely with foil.

Use your favorite salsa or condiment on the buns and add lettuce, onion, tomato and avocado if desired.


  1. I'm loving the flavors in this burger, Drick. I think incorporating chili into a patty so it can be eating by hand instead of which a spoon is a fantastic idea. Since the flu bug missed me this winter, I think sooner than later is a good plan.

  2. Looks fantastic Drick have a great weekend

  3. I really like the flavors you put into those burgers and the fact that I don't have to shiver over the grill in 65 degree weather ;-) is good too!!

  4. Just wanted to stop by and say HAPPY EASTER ENJOY!!!


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