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Chili Cheese Smash Burgers plated and ready to eat.
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5 from 4 votes

Chili Cheese Smash Burger

Chili Cheese Smash Burger for a fun, messy, handheld dinner.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: American
Servings: 3 People
Author: Derek Wolf


Beef Chili:

  • 2 lbs Ground Beef
  • 1 Whole White Onion cubed
  • 28 oz Tomatoes peeled and chopped
  • 6 oz Light Beer
  • 2 cups Beef Broth
  • 2.5 tbsp Minced Garlic
  • 2 tbsp Hot Sauce
  • 2 tbsp Chili Powder
  • 1.5 tbsp Ground Cumin
  • 1.5 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Kosher Salt

Burger Patty:

  • 1 lb of Ground Beef made into balls
  • 1 cup Thinly Sliced Onions
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder


  • 5-6 Burger Buns toasted
  • Sliced Jalapeños for garnish
  • Mayonnaise for serving
  • Cheddar Cheese sliced
  • Frito Chips for garnish


  • Preheat a medium heat fire for direct cooking (around 350F).
  • Add a dutch oven over the heat to preheat for 2 minutes with some oil. Next, add your ground beef for the chili and let brown for about 2.5-3 minutes. Once browned, pull off and set aside. Add an empty dutch oven back to the grill along with the chopped white onion and minced garlic. Brown for 2 minutes, then add your guajillo chili powder, ground cumin, garlic powder, black pepper and kosher salt. Let cook for 1 minute to stir around so that seasoning gets all over the veggies. Finally, add your beef, beef broth, chipotle puree, chopped tomatoes and browned ground beef. Stir around and then cover the dutch oven. Let the heat drop to 300-325F and let the chili simmer until thickened (about 1.5 hours). Make sure to stir occasionally. If your chili gets too thick, just add more beef broth at the end. When the chili is done, pull it off and keep warm.
  • Reheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or plancha over the fire about 2 minutes before cooking.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you're out of meat. Add the ground meat balls to the skillet, top each with a small handful of thinly sliced onions, then season with salt, pepper and garlic powder.
  • As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, toast up your burger buns at the end.
  • Start building your burger with the bottom bun, mayonnaise, 1-2 smash burger patties, some chili, sliced jalapenos and a small handful of Fritos. Serve this up and enjoy!



Calories: 1533kcal | Carbohydrates: 69g | Protein: 93g | Fat: 96g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 41g | Trans Fat: 6g | Cholesterol: 322mg | Sodium: 6251mg | Potassium: 2499mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3863IU | Vitamin C: 53mg | Calcium: 328mg | Iron: 16mg