Recipe Of The Day: Ultimate Chili Cheeseburger

[RD Cook]

Ultimate Chili Cheeseburger

 <h3><A href="http://www.bigoven.com/162408-Ultimate-Chili-Cheeseburger-recipe.html" target="_blank">Ultimate Chili Cheeseburger recipe</A></h3><a href="http://www.bigoven.com/162408-Ultimate-Chili-Cheeseburger-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Ultimate Chili Cheeseburger" src="http://www.bigoven.com/pics/120107040816.jpg" /></a><BR/>4 Servings
Ground Beef
American<BR/>Sandwiches   bbq   hamburger   Grill   Fourth of July   Picnics   Spring   Summer   Superbowl   American   Ground Beef  

1 large slice high-quality white sandwich bread
  (crust removed and discarded, bread chopped into 1/4-inch pieces, about 1/2 cup)
2 tablespoons whole <a href="http://www.bigoven.com/whatis.aspx?id=Milk" class="deflink">milk</a>
3/4 teaspoon table <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
3/4 teaspoon ground <a href="http://www.bigoven.com/whatis.aspx?id=Black%20pepper" class="deflink">black pepper</a>
1 medium clove <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">garlic</a> minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons <a href="http://www.bigoven.com/whatis.aspx?id=Steak" class="deflink">steak</a> sauce such as A-1
2 tablespoons Bacon <a href="http://www.bigoven.com/whatis.aspx?id=Grease" class="deflink">grease</a>
1 1/2  pounds 80 percent lean ground chuck
  <a href="http://www.bigoven.com/whatis.aspx?id=Vegetable%20oil" class="deflink">Vegetable oil</a> for cooking grate
6  ounces cheese sliced, American or <a href="http://www.bigoven.com/whatis.aspx?id=Cheddar" class="deflink">cheddar</a>
4  <a href="http://www.bigoven.com/whatis.aspx?id=Ham" class="deflink">ham</a>burger buns or rolls
  A and W Chili (recipe follows)
  <a href="http://www.bigoven.com/whatis.aspx?id=Cream" class="deflink">Cream</a>y Coleslaw (recipe follows)
  Diced <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">onion</a>s
  <a href="http://www.bigoven.com/whatis.aspx?id=Mustard" class="deflink">Mustard</a>
  A and W CHILI
2/3 cup finely chopped <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">onion</a>
1 pound <a href="http://www.bigoven.com/whatis.aspx?id=Ground%20Beef" class="deflink">ground beef</a>
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=White%20Vinegar" class="deflink">white vinegar</a>
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" class="deflink">sugar</a>
2/3 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
1 1/3 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Celery" class="deflink">Celery</a> salt
2  ounces <a href="http://www.bigoven.com/whatis.aspx?id=Tomato%20Puree" class="deflink">tomato puree</a>
1 1/3 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Chili%20Powder" class="deflink">chili powder</a>
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>
  <a href="http://www.bigoven.com/whatis.aspx?id=Cream" class="deflink">CREAM</a>Y COLESLAW
1 pound green <a href="http://www.bigoven.com/whatis.aspx?id=Cabbage" class="deflink">cabbage</a> (about 1/2 medium head), thinly shredded
1 large <a href="http://www.bigoven.com/whatis.aspx?id=Carrot" class="deflink">carrot</a> peeled and grated
2 teaspoons <a href="http://www.bigoven.com/whatis.aspx?id=Kosher%20Salt" class="deflink">kosher salt</a> or 1 teaspoon table salt
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" class="deflink">Sugar</a>
1/2 small onion <a href="http://www.bigoven.com/whatis.aspx?id=Minced" class="deflink">minced</a>
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Mayonnaise" class="deflink">mayonnaise</a>
2 tablespoons <a href="http://www.bigoven.com/whatis.aspx?id=Rice%20Wine%20Vinegar" class="deflink">rice wine vinegar</a>
  Ground <a href="http://www.bigoven.com/whatis.aspx?id=Black%20pepper" class="deflink">Black Pepper</a>

1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.

2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, steak sauce, and reserved bacon fat; mix until thoroughly blended.

3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.  Build your burger in the following order:

Bottom of Bun
Cheeseburger
Diced Onions
A and W Chili
Creamy Coleslaw
Mustard
Top of Bun
 
                 
-= Instructions for A and W Chili =-
Add 1 tablespoon canola/vegetable oil to a saucepan, add the onion and saute' 3-4 minutes over medium heat until translucent, then add the hamburger and cook until well done.   Drain grease from saucepan, then add remaining ingredients and simmer, stirring often, until desired consistency.
                                               
-= Instructions for Creamy Coleslaw =-
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)

3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, sugar and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.


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