Frito Pie Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 pound boneless beef chuck, trimmed and cut into 1/2 inch cubes
2 tablespoons olive oil
1 cup chopped onions
4 garlic cloves
1/4 cup chili powder
1 can diced tomatoes, with their juice
1/2 cup water
1 teaspoon Kosher salt
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
vegetable oil to brush grill rack
6 slices cheddar cheese
1 medium onion, thinly sliced
1 large bag fritos, slightly crushed
6 hamburger buns, halved



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make chili, brown cubed chuck in olive oil in a large pot on grill rack, over medium-high heat. Add onions and garlic, stir until soft. Stir in chili powder, tomatoes, water and salt. Turn down heat on one burner and simmer, uncovered for 1 hour. Cover and set aside.
To make patties, combine ground chuck, salt and pepper. Form into equal patties to fit hamburger buns. Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook, turning once, 4 minutes per side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking the patties, place a piece of cheddar cheese on each patty. To assemble the burgers, place a patty on each bun bottom, top with equal portions of chili, add equal onion slices and equal amounts of fritos. Add the bun tops and serve.