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pub grub essentials: steak chili/cheese burger

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 1 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For pub grub essentials: steak chili/cheese burger

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

  • 1
  • 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
  • 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
  • 23
    Serve while nice and hot with your favorite sides. Enjoy.
  • 24
    Keep the faith, and keep cooking.
  • 25
  • 26
    If you are looking for a really good chili, check this one out:

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