Bacon Chili Cheeseburgers
Two classic American comfort foods combine to make the ultimate in satisfying meals, made all the better with plenty of authentic Texas flavor. Make some Wick Fowler chili just how you like it and use it as a tasty burger topping.
- About 2 cups Wick Fowler Chili, made how you like it
- 1 1/2 pounds ground chuck, preferably 85% lean
- 1 tablespoon olive oil
- 1 cup finely chopped onions
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons Worcestershire sauce
- 8 slices sharp cheddar, American or pepper jack cheese
- 4 hamburger buns
- 4 slices bacon, fried crispy and cut in half
- Heat prepared chili in a medium pot.
- Form ground beef into 8 burgers, each about 1/3 inch thick. Preheat a griddle or cast-iron skillet over medium-high heat until hot; add oil to griddle. Season onions with salt and pepper, then transfer to griddle and cook, stirring until lightly golden, about 8 minutes. Remove onions from griddle and set aside.
- Season burgers on both sides with salt, pepper and Worcestershire. Cook burgers on griddle over medium-high heat to desired doneness. Flip burgers, top each with 1 slice of cheese, and continue to cook for 1 to 2 minutes until cheese is melted. Place hamburger buns, cut sides down, on edge of griddle and cook until warmed through and lightly toasted, about 2 minutes.
- Place 1 cheeseburger on each bottom bun half, top with onions, then top with 2 slices of bacon. Place a second burger on top of bacon, spoon chili on top and add top buns. Serve immediately.