Burgers
Chili's Inspired Oldtimer-Style Burger
A straightforward thick cheeseburger with pickles, lettuce, tomato, red onion, mustard, and a toasted sesame bun.
Inspired by Chili's Grill & Bar
Prep
20 min
Cook
12 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 11 ingredients
- • 1 1/2 pounds ground beef, 80/20
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 4 slices American or cheddar cheese
- • 4 sesame hamburger buns
- • 2 tablespoons unsalted butter, softened
- • 4 tablespoons yellow mustard
- • 12 dill pickle chips
- • 4 green-leaf lettuce leaves
- • 1 large tomato, sliced
- • 1/2 red onion, thinly sliced
View ingredient-by-ingredient match
- 1 1/2 pounds ground beef, 80/20Missing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 4 slices American or cheddar cheeseMissing
- 4 sesame hamburger bunsMissing
- 2 tablespoons unsalted butter, softenedMissing
- 4 tablespoons yellow mustardMissing
- 12 dill pickle chipsMissing
- 4 green-leaf lettuce leavesMissing
- 1 large tomato, slicedMissing
- 1/2 red onion, thinly slicedMissing
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Method
Recipe notes
A center dimple helps the thicker patties remain flat while they cook. Season just before the beef hits the skillet and avoid pressing so rendered fat stays in the burger rather than on the cooking surface.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties within 2 hours for up to 3 days and keep vegetables separate. Reheat patties to 165 F and assemble with freshly toasted buns.
Make-ahead tips
Slice vegetables and portion the beef up to 1 day ahead, storing each covered and cold. Season patties and toast buns only when ready to cook.
What to serve with it
- - Seasoned fries
- - Dill pickle spears
- - Simple side salad
Equipment needed
- - Cast-iron skillet or grill
- - Wide spatula
- - Instant-read thermometer
Difficulty explained
This is a direct classic burger build; patty thickness and a thermometer make the target doneness manageable for beginner cooks.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Monterey Jack
Use the same amount of freshly shredded Monterey Jack.
Potato buns
Use the same number of soft potato buns for burgers or chicken sandwiches.
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Pitfalls to Watch Out For
- Overworking the beef produces a firm, springy patty instead of a tender burger.
- Pressing the patty during cooking pushes flavorful juices onto the griddle.
- Placing wet tomato directly on an untoasted bun quickly makes the bread soggy.
Nutrition Context
- Beef and cheese provide protein but are also the main sources of saturated fat and sodium.
- Fresh lettuce, tomato, and onion add produce; a salad can replace fries for a lighter plate.
FAQ
Why put a dimple in the patty?
It counters the tendency of a thick burger to swell in the center while cooking.
Can I grill the burger?
Yes. Use medium-high direct heat and verify 160 F in the center.
Which cheese melts best?
American melts most evenly, while thin cheddar gives a sharper flavor.
Can patties be formed ahead?
Yes. Refrigerate covered up to one day and season just before cooking.
How do I keep the bun from getting soggy?
Toast the cut sides and pat tomato slices dry before assembly.
What sides pair best with this dish?
Good pairings include Seasoned fries; Dill pickle spears; Simple side salad. Choose one or two based on how substantial you want the meal to be.