Juicy Chili Cheeseburgers with Crispy Steak Fries

Get ready for the ultimate burger experience! These chili cheeseburgers feature a perfectly seared beef patty topped with melted cheddar cheese and a sweet and tangy chili onion relish, all nestled in a toasted potato bun. On the side, thick-cut steak fries are roasted until golden and crispy, making this a complete and satisfying meal.

This recipe is all about big flavors and simple techniques. The chili onion relish is cooked down slowly to develop a rich, jammy texture, while the patties are seasoned simply to let the beef shine. Serve with a spiced ketchup for an extra kick. Whether it’s a weeknight dinner or a weekend cookout, these burgers are sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the Yukon Gold potatoes into ½-inch-thick wedges (like steak fries). Toss them on a baking sheet with a large drizzle of vegetable oil, salt and pepper. Roast, flipping halfway through, until browned and crispy, about 25 minutes.
2. Meanwhile, thinly slice the red onion. Heat a large drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring, until lightly browned, 5-7 minutes. Stir in ¼ cup of water and continue to cook, stirring, until the liquid has evaporated, 3-5 minutes. Repeat this process twice more, adding ¼ cup of water each time and cooking until evaporated (6-10 minutes more).
3. Stir in a final ¼ cup of water (you will have added 1 cup total), the tomato paste, 2 teaspoons of sugar, 2 tablespoons of butter and half of the chili powder. Cook for 3 minutes. Stir in 1 tablespoon of red wine vinegar. Season with salt and pepper to taste. (Add a splash more vinegar if desired.) Transfer the chili onion relish to a small bowl and wipe out the pan.
4. While the onion cooks, form the ground beef into two patties, each slightly wider than a burger bun. Season generously with salt and pepper. (Tip: Make a small indentation with your thumb in the middle of each patty to ensure even cooking.)
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add the patties and cook until browned on the first side, 3-5 minutes. Flip and cook until almost cooked to your desired doneness, 1-3 minutes. Evenly top each patty with a slice of cheddar cheese. Continue cooking until the cheese melts and the patties reach your desired doneness, another 1-2 minutes.
6. Meanwhile, halve the potato buns and toast them in the oven until lightly browned, 3-5 minutes. In a small bowl, combine the ketchup with the remaining chili powder to make spiced ketchup. Assemble the burgers: place the patties on the toasted buns and top with the chili onion relish. Serve the burgers alongside the roasted steak fries and spiced ketchup for dipping.

Recipe Tips

FAQ

Can I use a different type of potato for the fries?

Yes, russet potatoes work well too. Just cut them into wedges and adjust roasting time as needed.

Can I make the chili onion relish ahead of time?

Absolutely! The relish can be made up to 3 days in advance and stored in the refrigerator. Reheat before serving.

What can I substitute for red wine vinegar?

Apple cider vinegar or white wine vinegar are good substitutes. Use the same amount.