Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Chili Stuffed Cheeseburger

  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 15 minutes


  • 1 (15 oz.) can chili (no beans)
  • 1½ lb. ground beef (preferably an 80/20 blend)
  • Kosher salt and ground black pepper
  • 4 sharp cheddar cheese
  • 4 slices hamburger buns
Additional Tools
  • nonstick cupcake pan


Pour approximately 2 ounces of chili into 4 of the cupcake pan cups then set in the freezer for 20–30 minutes until the chili disks are completely frozen.

As the chili freezes, prepare grill for 2-zone cooking, placing pre-heated Kingsford® charcoal briquets on one side of the charcoal grate to create a hot and a cool zone.

Remove the cupcake pan from the freezer and remove the chili disks (note, if the discs don’t easily come out simply place a plate on top of the pan, invert, and run warm water over the bottom of the pan until the discs slide out).

Divide ground beef into four portions then gently form patties around the frozen disks of chili so they are completely covered. Season chili stuffed patties with Kosher salt and ground black pepper.

Place patties on the hot side of the grill and cook for 3–4 minutes per side until nicely charred. Move patties to the cooler side of the grill, cover, and allow them to cook until the chili is heated completely through (approximately 6–8 minutes), adding a slice of cheese to each during the last minute of cooking (note: when the chili is completely thawed the burgers will give when pressed in the center). Place chili stuffed cheeseburgers on buns and serve immediately.

  1. Credit: Clint Cantwell