Sandwiches
Southern
Yield: 6 Extra-Large 5" Patties
Author: Tammy Nichols
Chili Steak Burgers - Master Cookbook Recipe # 583

Chili Steak Burgers - Master Cookbook Recipe # 583

These Chili Steak Burgers are a unique and hearty twist on a classic patty. By incorporating chili with beans and dehydrated onions directly into the ground chuck, you get a burger that is incredibly flavorful and moist. The Panko crust adds a satisfying crunch that makes these feel like a special treat from a high-end diner.

This is recipe #583 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Resting Time: 10 min Stovetop Cook: 15 min Oven Cook: 25 min Air Fryer Cook: 15 min
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Ingredients

  • 1 lb ground chuck (very cold)
  • 14.5 oz can Hormel chili with beans
  • 1 large egg
  • 3 Tbsp dehydrated onions
  • 1 cup breadcrumbs
  • 1 cup all-purpose flour (for coating)
  • 1 1/2 cups Panko crumbs (for coating)

Instructions

  1. Mix the Base: In a large bowl, combine the very cold ground chuck, chili, egg, and dehydrated onions. Mix thoroughly.
  2. Bind: Add the breadcrumbs to the mixture and blend until well combined.
  3. Shape: Place the beef on parchment paper and press it down to about 1/2 inch thick. Cut or shape the beef into patties approximately 5 inches in diameter (they should be slightly larger than your buns).
  4. Coat: Set up two shallow pans, one with flour and one with Panko. Gently coat each patty in flour first, then transfer to the Panko and coat well.
  5. Rest: Let the coated patties sit for 10 minutes before cooking to help the breading stick.
  6. Cook:
  7. Stovetop: Fry in a non-stick skillet on medium heat for about 7 minutes per side. Do not use high heat or the Panko will burn.
  8. Oven: Bake at 425°F for 25 minutes until golden brown.
  9. Air Fryer: Cook at 350°F for 15 minutes, flipping halfway through.

Notes

Tammy's Tips

The secret to these burgers is keeping the meat cold while you work with it,this helps the patties hold their shape. Using dehydrated onions is a great trick because they soak up the moisture from the chili and pack in tons of flavor. If you're planning ahead, these freeze beautifully! Just remember to thaw them before frying, or add 10 minutes to the baking time if cooking from frozen.