This burger puts a beef patty and a split hot dog on the same bun, topped with chili and melted cheese. It sounds like a lot, but the combination works because every element is already a proven crowd-pleaser. If you’re feeding a group and want something that disappears fast, this is a reliable choice.
Ingredient notes
- Ground beef (80/20): The fat content matters here. Leaner beef will give you a drier patty, especially since the chili is already adding moisture on top. Stick with 80% lean.
- Hot dog sausages: Standard beef franks work fine. Avoid cocktail-size — you want a full-length sausage that covers the patty when sliced lengthwise.
- Prepared chili: Canned chili is a completely reasonable choice for this recipe, especially when you’re making four or more burgers at once. Look for a thick chili rather than a soupy one — it stays on the patty instead of running down your arm. If using homemade, make sure it’s been reduced to a spoonable consistency.
- American cheese vs. cheddar: American melts more smoothly over warm chili. Cheddar gives you sharper flavor but can stay a little waxy if the heat isn’t quite right.
Before you start
Shape your patties wider than the bun — they shrink as they cook, and a patty that ends up smaller than the bun makes assembly messy. More importantly, get your chili hot before it goes on the patty. Cold or room-temperature chili will stall the cheese melt and cool down the whole burger fast. Warm it in a small saucepan while the patties are on the grill, so everything hits the bun at the same temperature.
What can go wrong
- Patties falling apart on the grill: This usually means the meat was handled too much or was too warm when it hit the grates. Mix gently and refrigerate the shaped patties for 15–20 minutes before cooking — they’ll hold together better.
- Hot dogs rolling around and cooking unevenly: Slice them lengthwise before grilling, not after. The flat side sits flush on the grill and browns evenly without any chasing.
- Chili making the bun soggy: Toast the buns until they have some real color, not just warmth. A properly toasted bun resists moisture for the few minutes it takes to eat the burger.
- Cheese not melting over the chili: If the chili is thick and cool, it acts as insulation. Add the cheese slice first directly onto the hot patty for 30 seconds, then spoon the hot chili over it — the cheese melts from below and the chili seals it from above.
- Undercooked patties: Ground beef must reach 160°F (71°C) internal temperature. With the chili and cheese piling on top, it’s easy to lose track of doneness — use an instant-read thermometer rather than guessing by color.
Leftovers and meal prep
Assembled burgers don’t store well — the bun turns to mush within an hour. Store the components separately instead. Cooked patties keep in the fridge for up to 3 days and reheat well in a covered skillet over medium-low heat with a splash of water to prevent drying out. Chili keeps refrigerated for 4–5 days or frozen for up to 3 months; thaw overnight in the fridge before reheating. Sautéed onions last 3–4 days in the fridge. If you’re cooking for a crowd, the chili and onions can be made the day before, which cuts your active cook time down to just the patties and hot dogs.
Chili Cheese Dog Burger
Ingredients
- 500 g ground beef Preferably 80% lean
- 4 pieces hot dog sausages
- 1 cup prepared chili Homemade or high-quality canned
- 4 slices American cheese Or cheddar
- 4 pieces burger buns Lightly toasted
- 1 unit onion Small, finely chopped
- 1 tablespoon butter Unsalted
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 1 teaspoon salt
- 1 teaspoon ground black pepper Freshly ground
Instructions
- In a large bowl, combine the ground beef, salt, and black pepper. Mix gently with your hands to combine evenly, being careful not to overwork the meat.
- Divide the mixture into four equal portions and shape each into a patty slightly wider than the buns, as they will shrink when cooked.
- In a skillet over medium-high heat, melt the butter. Add the finely chopped onion and sauté until they become translucent and caramelized, about 5-7 minutes. Remove from heat and set aside.
- Grill or pan-fry the hot dog sausages until they are browned all over, about 5 minutes. Remove, slice them lengthwise, and keep warm.
- In the same skillet or on the grill, cook the beef patties over medium-high heat for about 4 minutes on each side or until the desired doneness.
- Top each patty with a spoonful of prepared chili and a slice of American cheese. Allow the cheese to melt over the chili for a delicious melding of flavors.
- To assemble, place the cheeseburger patty on the bottom half of each toasted bun. Arrange one sliced hot dog on top of each, then add a dollop of sautéed onions. Drizzle with mustard and ketchup, then close with the upper half of the bun.
Notes
Nutrition
Your questions, answered
Can I cook the patties and hot dogs at the same time on the grill?
Yes, but give the patties a head start. Hot dogs only need about 5 minutes; patties need closer to 8 minutes total to hit 160°F (71°C). Start the patties first, then add the hot dogs partway through so everything finishes together.
How do I keep everything warm when cooking for a crowd?
Set your oven to 200°F (93°C) and use it as a holding area. Finished patties (with cheese melted on) can rest on a baking sheet in there for up to 15 minutes without drying out, which gives you time to cook the rest of the batch.
Can I double or triple this recipe?
Easily. The patty mixture scales directly — just keep batches to what fits your pan or grill without crowding. For the chili, one standard 15-oz can covers about 4 burgers generously, so scale cans to match your patty count.
What’s the best way to melt the cheese over the chili?
Add the cheese to the hot patty before the chili, not after. The direct contact with the hot patty starts the melt, and the warm chili spooned on top finishes it without the cheese sliding off.
Can I make the patties ahead of time and refrigerate them raw?
Yes, up to 24 hours. Shape them, place parchment between each patty, and cover tightly. Pull them from the fridge about 10 minutes before cooking so they’re not ice-cold going onto the grill, which helps them cook more evenly.
Is there a way to make this less messy to eat?
Go lighter on the chili — one generous tablespoon per patty is enough for flavor without the avalanche. Skipping the extra ketchup drizzle also helps if you’re eating standing up at a cookout.
If you liked this one
- Red Robin Chili Cheeseburger
- BBQ Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger
- Copycat Rodeo King Burger