RECIPES: Recipe Details
"Texas Ribeye Steak Quick Chili Cheese Burger"
If you are going to cook for your friends in Texas you had better do it right. I came up with this recipe and cooked it for our Friday Fling Group and they felt this was one of my best burgers I ever grilled for them. I use the best Texas ingredients available to guarantee I serve the best burger I can. The group gets together every Friday for dinner and socializing. My wife and I have the 3rd Friday of each month. Y'all come join us, we only have one rule, BPOSHW, see below.
Chuck's Texas Special Ribeye Steak Quick Chili Burger Topping
2 tablespoons olive or vegetable oil
2 10-oz. Nolan Ryan's* Ribeye Steak's, diced into 1/8 to 1/4 inch cubes including the fat but no gristle
1 onion, chopped
2 cloves garlic, minced
1 large JalapeÃ±o pepper, stems and seed removed, finely diced
1 1/4 cups water
4 1/2 tablespoons Bolner's** Fiesta Brand Quick Chili Mix
1 teaspoon Bolner's** Fiesta Brand Comino
1 14 oz. Can Hunt's Petite Diced Tomatoes with Mild Green Peppers
1 15 oz can Pinto Beans, drained and finely diced
Chuck's Easy Texas Cheese Burgers
2 1/2 pounds HeartBrand*** Akaushi ground beef
1/4 cup Sutter Home Merlot
1 1/2 tablespoons Bolner's Fiesta Brand garlic powder
1 1/2 teaspoons fresh ground pepper1 1/2 teaspoons Sea or kosher salt
Chuck's Easy Burger Finishers
6 seeded hamburger buns
6 tablespoons butter at room temperature
6 tablespoons French's Classic Mustard
1 1/2 cups sharp cheddar cheese
1 1/2 cups shredded leaf butter lettuce
1 1/2 cups diced Avocado
Preheat a gas grill with a side burner to medium high.
Place a large skillet on the side burner on medium heat and add the oil. Add the diced Ribeye, onions, garlic, JalapeÃ±o peppers, and lightly brown. Add the water, quick chili mix, Comino, tomatoes, and beans. Lower the heat and simmer for 15 minutes while the burgers are grilling.
Add the ground beef to a large bowl with the wine, garlic powder, pepper, and salt. Gently blend together and form 6 patties slightly larger than the buns. Place the patties on the grill for 4-5 minutes, make a quarter turn, and grill another 4-5 minutes. Flip the patties, repeat the grilling process, or to your preferred doneness. Remove and set aside to rest.
About 4 minutes before the burgers are finished, butter the insides of the buns and place on the grill to turn a golden brown. Spread the mustard on the insides of the buns. Cover the bun insides generously with Chili topping (save any leftover for future use), then add the cheese equally on top of the chili. Place a patty on each bun bottom and top with 1/4 cup each of the lettuce and Avocado. Crown with the bun top and serve with true local Texas pride.
Our Friday fling Group only has one rule, "Bring Plenty of Sutter Home Wine".
Serve with Sutter Home Merlot.
This is one great "Local" burger using great local products that are easily available online, is that what local is all about?
With today's gas prices you can purchase the best online and have it delivered, how easy is that.
This is true local burger, made with the finest local ingredients, and served with true local Texas pride.