Cincinnati 5-Way Chili Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Chili Sauce
16 ounces tomato juice
3 TBS chili powder
2 TBS cocoa powder
1 TBS paprika
1 TBS cider vinegar
2 tsp sugar
2 tsp worcestershire sauce
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp beef bouillon
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp bay leaf powder
1/4 tsp coriander
1/4 tsp cardamom powder

2 pounds freshly ground chuck
1 tsp kosher salt
3/4 cup reserved chili sauce
1 cup finely ground oyster crackers

Vegetable oil, for brushing on the grill rack
6-4 inch soft hoagie rolls
1/2 cup yellow mustard
1 cup refried beans
1/2 cup finely chopped onion
1 1/2 cups finely shredded colby jack cheese
1 1/2 cups finely shredded sharp cheddar cheese



Preheat a gas grill to medium-high.

To make the Chili Sauce, combine all ingredients in a small saucepan and mix well. Set aside 3/4 cup for patties. Place sauce pan on preheated grill and simmer until ready to use.

Combine ground chuck, kosher salt, reserved chili sauce, and cracker crumbs in a large bowl. Mix well without over handling. Divide the mixture into 6 equal portions and form the portions into oblong patties to fit the rolls.

Brush the grill rack with vegetable oil when the grill is ready. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove from the heat and let rest while you lightly warm rolls on grill.

To assemble the burgers, open roll and brush inside w/mustard. Lay patty across roll on top of mustard. Top each patty with 2 tablespoons refried beans, 3-4 TBS chili sauce, 1 tablespoon chopped onions, 1/2 cup combined finely grated cheeses.

Makes 6 burgers