5-Alarm Chili Burger with Smashed Bean Spread, Carmelized Onions, Sharp Cheddar, and Spicy Lime Crema

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Comfort Food all year round.I love a big bowl of chili in the winter months, but do not enjoy it in the hot summer. I wanted to take the delicious comforting bowl of chili and turn it into a creative summer burger.


1 16oz can light red kidney beans, drained and rinsed
1 10oz can diced tomatoes and chiles drained
1 cup sour cream
1 teaspoon fresh lime zest
2 Tablespoons fresh lime juice
1 teaspoon hot pepper sauce, I used Tabasco
3 Tablespoons Colavita extra virgin olive oil
2 cups thinly sliced vidalia onions, it’s the yield of 2 large
1 teaspoons brown sugar
2 pounds ground beef chuck
1 teaspoon kosher salt
1 teaspoon minced garlic
1 Tablespoon favorite dried packet chili seasoning, I used Williams Brand
1/3 cup dark amber ale, I used Dark Horse Amber Ale
2 Tablespoons vegetable oil, for brushing on grill rack
6 slices sharp aged white cheddar cheese, enough to cover the patty
6 plain kaiser rolls, split


To make the bean spread, put the kidney beans into a large bowl and smash with a fork or a pastry cutter until well smashed, then stir in the can of tomatoes and chiles and mix until well combined. Cover and set aside at room temp until ready to assemble burgers.
To make the lime crema, mix the sour cream, lime zest, lime juice, and hot pepper sauce in a small bowl until well combined. Cover and refrigerate until ready to assemble the burgers.
Heat a gas grill to medium low heat. To make the carmelized onions, heat the olive oil in a fireproof skillet. Add in the onions adn cook, stirring often for 10 mintues. Add in the brown sugar and cook until nice and golden brown, about 20 minutes. Then remove, cover with foil and set aside at room temp until ready to assemble the burgers.
To make the patties, combine the ground beef, salt, garlic, chili seasoning, and ale. Handle the meat as little as possible and divide the meat into 6 equal patties to fit the size of the rolls.
Heat the grill to medium high heat. Brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference. Cook 4-5 minutes on each side for medium. During the last 2 minutes of grilling, top each patty with the cheese. Grill the rolls cut side down on the outer edges of the grill until lightly toasted, about 1 minute.
To assemble the burgers, place 2 Tablespoons of the bean spread on each roll bottom, Top with a cheesy patty and equal portions of the carmelized onions. Spread 2 Tablespoons of the lime crema on the roll tops, add the tops on and serve. Serves 6.