Varsity-Style Chili Cheeseburgers
Atlanta's legendary chili cheeseburger topped with beanless hot dog chili and melted cheese. A unique comfort food concept from The Varsity drive-in. Ready in 15 minutes using batch taco meat and burger patties.
Equipment
- Griddle
- Cast iron skillet
- Small Pot
- Spatula
- Sheet Pan
- Ladle
Ingredients
Burgers
- 4 Burger Patties fresh, or use Batch Flame-Grilled Burger Patties from freezer
- 4 Hamburger Buns toasted
- 4 slices American Cheese
Toppings
- 2 cups Hot Dog Chili beanless, see Hot Dog Chili recipe
- ½ cup Yellow Mustard
- ½ cup White Onion finely chopped, optional
Instructions
- Cook fresh patties to your preferred doneness on a griddle or cast iron skillet.
- Heat the hot dog chili in a small pot over low heat, stirring occasionally, until warmed through, about 5 minutes.
- Toast the hamburger buns on the griddle or in a dry skillet until lightly golden.
- Place bottom bun on plate.
- Add the cooked patty.
- Place one slice of American cheese on top of the hot patty so it begins to melt.
- Ladle about ½ cup warm chili generously over the cheese.
- Add yellow mustard in a line across the chili.
- Sprinkle with chopped onions if desired.
- Top with bun and serve immediately.
Notes
The key to this recipe is the water slurry process. When you cooke ground beef it firms up in it's current shape, like a patty or meatball, but when you create a slurry with water, you loosely separate all the grinds and they cook individually. The more water you add, the fine the slurry mix, will result in a finer texture in the end. The ratio of raw ground beef to wate that I like is 2:1. You can go 1:1 but you will have a super fine and spongey texture. Try 2:1 first and adjust up or down from there if you need to
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