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Playing Rachael's Chili Cheeseburgers


For the Chili Sauce
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 large jalapeno pepper, seeded and finely chopped
  • 2 large cloves garlic, chopped
  • 2 tablespoons chili powder (Rach likes Gebhardt’s)
  • 1½ teaspoons cumin (half a palmful)
  • 1½ teaspoons coriander (half a palmful)
  • 1½ teaspoons smoked paprika (half a palmful)
  • 1 cup lager beer or beef stock
  • 1 can (14 ounces) crushed or diced fire-roasted tomatoes
For the Burgers
  • 18 frozen onion rings
  • Olive oil, for drizzling
  • 1½ pounds ground beef (80/20)
  • Salt and pepper
  • ¼ cup grated onion and its juice
  • About 3 tablespoons Worcestershire sauce
  • ½ pound sliced yellow American or cheddar cheese, sliced on the thick side at deli
  • 6 burger rolls (Rach likes Hot Bread Kitchen or Amy’s with sesame seeds)
  • Sliced pickled jalapeno peppers


Serves: 6


For chili sauce, heat oil in skillet or saucepot over medium-high heat and brown beef, season with salt and pepper, then add onion, jalapeno, garlic and spices. Cook until onions are tender, about 4-5 minutes, then add beer or stock and let it absorb. Add tomatoes to chili and simmer until ready to serve.

Preheat oven to 425˚F (or use package directions) and cook frozen fried onion rings to very crisp and golden, 20-25 minutes.

Meanwhile, for burgers, heat large cast-iron skillet or plancha/griddle over medium-high heat until pan is very hot with oil. Combine beef with salt, pepper, grated onion and Worcestershire. Form 6 patties, thinner at center than edges for even cooking, and grill them 7-8 minutes, turning occasionally, top with cheese and melt.

Serve cheeseburgers on rolls topped with chili, pickled jalapeno peppers and onion rings.

Bobby Flay's Green Chile Cheeseburger