Pub Grub Essentials: Steak Chili/Cheese Burger

25
Andy Anderson !

By
@ThePretentiousChef

I worked this sandwich up, just because I love freshly ground beef, and I love homemade chili. Full Stop.

It pushes all the right buttons: good beef, good chili, wonderful cheese, the perfect seasoning, and a nice soft bun.

So, you ready… let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 6 oz
    round or chuck steak
  • 1 Tbsp
    yellow onion, finely chopped
  • 1/8 tsp
    white pepper, freshly ground
  • 1 tsp
    grapeseed oil
  • 1 large
    hamburger bun
  • 1/4 c
    chili, recipe suggestion to follow
  • 1/4 c
    sharp cheddar cheese, shredded
  • ADDITIONAL ITEMS

  • ·
    condomints, i like just yellow mustard
  • ·
    dill pickles, got to have some pickles
  • ·
    chips, pub fries, or whatever you want as a side

How to Make Pub Grub Essentials: Steak Chili/Cheese Burger

Step-by-Step

  1. PREP/PREPARE
  2. Gather Your Ingredients.
  3. Rough grind the steak.
  4. Chef’s Note: You have a few choices for grinding your steak.
    1. You could use your own meat grinder.
    2. You could put it in a food processor, fitted with an S-Blade, and give it a few 1-second pulses until it’s roughly ground.
    3. You could have your butcher do it for you.
  5. Chef’s Note: There are many advantages to grinding your own meat. It’s usually cheaper then pre-ground beef, and the taste of a freshly-ground burger is just so much better than pre-ground, pre-packaged, shrink-wrapped beef. It also reduces the chances for food-born illnesses.
  6. Add the ground beef, onion, pepper, and grapeseed oil to a small bowl, and gently mix to combine.
  7. Chef’s Tip: Never add salt to ground beef… never. When it cooks the salt will denature the proteins on the inside of the beef and give it a mushy mouth feel. Salt the outside before cooking, but never the inside.
  8. Form the beef into a patty, but don’t press the meat together. It should have a cohesive structure without too much compaction.
  9. Sprinkle with a bit of salt, on both sides.
  10. Add the chili to a small saucepan and bring up to a simmer.
  11. Place a sauté pan over medium heat, and allow the pan to get nice and hot.
  12. Add the patty to the sauté pan.
  13. Chef’s Tip: You should hear a nice sizzle as it hits the pan.
  14. Chef's Note: Cook without moving for about 3 – 5 minutes.
  15. Carefully flip, and then cook for an additional 3 – 5 minutes.
  16. PREP/PREPARE
  17. Add some condiments, and a bit of cheese to the bottom of the bun.
  18. Chef’s Note: When I’m creating a chiliburger, the only condiment I want is yellow mustard… but that’s just me.
  19. Add the burger to the bottom bun.
  20. Pour the simmering chili over the burger.
  21. Immediately add the shredded cheese.
  22. PLATE/PRESENT
  23. Serve while nice and hot with your favorite sides. Enjoy.
  24. Keep the faith, and keep cooking.
  25. ADDITIONAL RECIPES
  26. If you are looking for a really good chili, check this one out:
    Absolutely Awesome Hotdog Chili Sauce

Printable Recipe Card

About Pub Grub Essentials: Steak Chili/Cheese Burger

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free Soy Free
Other Tags: Quick & Easy For Kids



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