This is a copycat of Red Robin’s chili cheeseburger — a flame-grilled beef patty topped with thick beef chili and melted American cheese on a toasted sesame seed bun. The honest reason to make it at home is that the chili doubles as meal prep fuel: cook a full batch on Sunday and you’ve got burger topping, nacho sauce, and a quick weeknight bowl all sorted at once.
Why this recipe works
Two things actually matter here. First, the chili needs to be thick — not stew-thick, but spoonable-without-running thick. Cooking it down until a spoon dragged across the bottom of the pan leaves a brief trail means it’ll stay on the burger instead of soaking the bun into mush. Second, the cheese goes on the patty before the chili, not after. That layer of melted American acts as a barrier that keeps the bun from going soggy and binds the chili to the meat so the whole thing holds together when you bite into it. Skip those two steps and you’re eating chili soup with a bun on the side.
Shopping notes
- American cheese: Buy it from the deli counter in slices, not the individually wrapped singles. Deli-sliced American melts cleaner and covers the patty edge to edge.
- Ground beef for the chili: Use 80/20 here too, not lean. The fat carries the spice and keeps the chili from tasting flat.
- Chili powder: Check the label. Some blends already include cumin and garlic; if yours does, cut those back in the recipe so the chili doesn’t taste muddy.
- Sesame seed buns: A sturdy brioche-style sesame bun holds up better under the chili than a standard soft bun. Martin’s potato rolls work in a pinch but go soggy faster.
What can go wrong
- Chili too watery: If it’s pooling on the plate, simmer it uncovered for another 5–10 minutes. Thin chili ruins the bun and makes the burger impossible to eat without a fork.
- Patty steams instead of sears: A cold or wet pan is the culprit. Get the skillet or grill genuinely hot before the patty goes on — you should hear an immediate sizzle. Pat the patty surface dry first.
- Cheese slides off with the chili: This happens when you add chili before the cheese melts. Let the cheese fully melt and go slightly bubbly on the patty, then spoon the chili on top.
- Bun collapses mid-bite: Toast the cut sides of the bun in a dry pan until they’re golden and slightly firm, not just warm. A properly toasted bun can handle the moisture load; a barely-warmed one can’t. Skip adding butter to the bun when toasting — it softens the surface and defeats the purpose.
- Underseasoned chili: Taste it after it thickens, not before. As water cooks off, the seasoning concentrates, but the salt level can still be off. Adjust at the end, not the beginning.
Keeping and reheating
Store the chili separately from the cooked patties — they reheat at different rates and keeping them together makes both worse. Chili keeps in the fridge for up to 4 days in a sealed container and freezes well for up to 3 months; freeze it in individual portions (about ½ cup each) so you can pull exactly what you need. Reheat chili in a small saucepan over medium-low heat, stirring occasionally, adding a tablespoon of water if it’s thickened too much in the fridge. Cooked patties keep refrigerated for up to 3 days; reheat them in a covered skillet over medium heat for about 2 minutes per side until the center hits 160°F (71°C) again. Assemble fresh each time — don’t store built burgers.
Red Robin Chili Chili Cheeseburger (Gourmet Copycat)
Ingredients
For the Chili Topping:
- 1 tbsp canola oil or other neutral oil
- ½ cup yellow onion, finely diced aim for even, small dice for quicker softening
- 2 tbsp jalapeño, minced seeded for mild heat
- 2 tsp minced garlic about 2 cloves
- 8 oz ground beef (85–90% lean) for a meaty, not greasy, chili
- 1 tbsp chili powder fresh, high-quality for best aroma
- 1 tsp ground cumin
- ½ tsp smoked paprika adds gentle smokiness
- ¼ tsp dried oregano
- ¼ tsp freshly ground black pepper
- ½ tsp kosher salt plus more to taste
- 1 tbsp tomato paste cook to ‘brick red’ for deeper flavor
- 1 cup low-sodium beef broth adjust salt accordingly
- ½ cup tomato sauce or crushed tomatoes for more texture
- 1 tsp Worcestershire sauce umami depth
- 1 tsp light brown sugar, packed balances acidity and heat
- 1 tsp apple cider vinegar bright finish
- 1 tsp cornstarch optional; for thickening if needed
- 1 tbsp water to make slurry with cornstarch
For the Burger Sauce:
- ⅓ cup mayonnaise full-fat for best texture
- 2 tbsp ketchup
- 1 tbsp yellow mustard or Dijon for tangier profile
- 1 tsp adobo sauce (from chipotle in adobo) or 1/8 tsp chipotle powder
- ½ tsp smoked paprika
- ½ tsp Worcestershire sauce
- 1 pinch kosher salt to taste
For the Burgers & Assembly:
- 1.5 lb ground chuck (80/20) cold; for four 6-oz patties
- 1 tsp kosher salt for patties
- ½ tsp freshly ground black pepper for patties
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp neutral oil for the skillet or grill grates
- 4 whole brioche burger buns, split soft, sturdy, and slightly sweet
- 2 tbsp unsalted butter, softened for toasting buns
- 8 slices American cheese 2 slices per burger; cheddar works too
- ½ cup red onion, thinly sliced for topping
- 8 pieces dill pickle chips
- ¼ cup fresh jalapeño, thinly sliced (optional) for extra heat on top
- 2 tbsp chopped scallions or chives for chili garnish
- 1 tbsp chopped fresh parsley (optional) fresh green finish
Instructions
- Start the Chili: Heat 1 tbsp canola oil in a medium saucepan over medium heat until shimmering. Add 1/2 cup diced onion and 2 tbsp minced jalapeño; cook 5–6 minutes, stirring, until translucent with light golden edges and a sweet aroma. Add 2 tsp minced garlic; cook 30 seconds until fragrant.
- Brown, Season, and Bloom: Add 8 oz ground beef and cook, breaking into small bits, 4–5 minutes until well browned with fond on the bottom. If excessive fat renders, spoon off a little. Sprinkle in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp oregano, 1/4 tsp black pepper, and 1/2 tsp kosher salt; stir 30–45 seconds to bloom spices. Stir in 1 tbsp tomato paste and cook 1 minute until it turns a deeper brick red.
- Simmer the Chili: Pour in 1 cup beef broth, 1/2 cup tomato sauce, 1 tsp Worcestershire, and 1 tsp brown sugar. Bring to a simmer, then reduce heat to low to maintain a gentle bubble (~185–195°F / 85–90°C). Simmer 15–20 minutes, stirring occasionally, until thick, spoonable, and glossy. If you prefer thicker chili, whisk 1 tsp cornstarch with 1 tbsp water and stir in; simmer 1–2 minutes more. Finish with 1 tsp apple cider vinegar and adjust salt to taste. Keep warm on low.
- Make the Burger Sauce: In a small bowl, mix 1/3 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp adobo sauce, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire, and a pinch of salt. Taste and tweak for tang, heat, or sweetness. Cover and refrigerate.No mortar and pestle needed; a whisk or spoon works perfectly.
- Prep Toppings and Buns: Have 1/2 cup thinly sliced red onion, pickles, and optional sliced jalapeños ready. Spread cut sides of 4 brioche buns with 2 tbsp softened butter. Toast in a dry skillet or on a baking sheet at 375°F / 190°C for 2–3 minutes until golden and crisp at the edges. Set aside.
- Form and Season Patties: Divide 1.5 lb ground chuck into four 6-oz portions. Gently form 4 1/2-inch rounds without overworking; press a shallow dimple in the center to prevent doming. Season both sides with 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp onion powder, and 1 tsp garlic powder. Keep chilled until cooking.
- Sear the Burgers: Preheat a cast-iron skillet or grill to high heat—about 450–500°F / 232–260°C. Lightly oil the surface. Cook patties 3–4 minutes on the first side until a deep brown crust forms and juices start to bead. Flip, top each with 2 slices American cheese, and cook 2–3 minutes more to desired doneness. For USDA safety, cook ground beef to 160°F / 71°C; for a juicier medium, aim for about 150°F / 66°C. Rest 2 minutes off heat.
- Assemble: Spread burger sauce on bottom buns. Add patties with melted cheese. Spoon 1/3–1/2 cup hot chili over each patty so it drapes without flooding the plate. Top with red onions, pickles, and optional jalapeños. Crown with top buns. Garnish extra chili with chopped scallions or chives and a sprinkle of parsley. Serve immediately while buns are crisp and chili is steaming.
Notes
Chef’s Tips:
- Keep it Cold: Cold beef sears better and stays juicier. Season just before cooking to avoid drawing out moisture.
- Don’t Overwork: Gently form patties to keep them tender; over-mixing compacts the meat.
- Bloom Spices: Briefly toasting chili spices in fat unlocks aroma and prevents a raw spice taste.
- Chili Texture: Aim for thick and spoonable—use a brief cornstarch slurry if needed. Skip beans to stay truer to a classic chili-burger style.
- Cheese Choice: American melts luxuriously; a sharp cheddar or pepper jack adds bite and heat.
- Dietary Tweaks: Use a plant-based patty and veggie chili (mushrooms + lentils) for a satisfying vegetarian option; swap gluten-free buns if needed.
- No Grill? Use cast-iron on the stovetop. Preheat thoroughly for that steakhouse crust.
Nutrition
Frequently asked questions
Can I use canned chili instead of making it from scratch?
You can, but most canned chili is too thin and too sweet for this burger. If you go that route, simmer it in a saucepan for 10–15 minutes to reduce it, and taste for seasoning — you’ll likely need more cumin and a pinch of cayenne to get the right depth.
How far ahead can I make the chili?
The chili is actually better made 1–2 days ahead — the spices mellow and the flavor rounds out overnight in the fridge. Make a full batch, cool it completely before refrigerating, and reheat portions as needed through the week.
What internal temperature should the burger patty reach?
Ground beef patties need to hit 160°F (71°C) internal temperature — use an instant-read thermometer to check. Ground beef is not the same as a whole-muscle steak; because the meat is mixed throughout, any surface bacteria gets worked into the center during grinding, so cooking to safe temperature all the way through is non-negotiable.
Can I freeze the uncooked patties for later?
Yes — stack them with a small square of parchment between each patty, wrap the stack tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before cooking; don’t cook from frozen or the outside will overcook before the center reaches 160°F (71°C).