Pennsylvania Dutch Cheddar Chili Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 tablespoon olive oil
1 1/4 pound ground chuck
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1 1/2 tablespoons yellow mustard
3/4 cup ketchup
4 teaspoons chili powder
1/3 cup water
1 1/2 pounds ground chuck
1 small onion, grated
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
vegetable oil for brushing on the grill rack
6 hot dog potato rolls
1/2 pound yellow sharp cheddar cheeese, grated



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the chili, heat olive oil in a 10 inch fire-proof skillet on grill. Add the ground meat, salt, pepper and garlic and brown. Stir in the mustard. Add the ketchup and chili powder and incorporate. The chili should have a little bit of sauce so you should add the water. Cover and simmer for 15 minutes. Remove pan and set aside. To make the patties, combine the chuck, onion, garlic, salt and pepper in a large bowl. Divide the mixture into 6 equal portions and form them to fit into patties to fit the rolls. Brush the grill rack with the vegetable oil. Place the patties on the rack and cover and cook turning a few times to desired preference. Medium well is the best to compliment the chili. Prepare the buns by placing them cut side on the outer edge of the grill rack to toast lightly. To assemble burgers, spread a generous amount of cheese onto the toasted buns. Add the burgers to melt the cheese. Top them with about a half of a cup of chili on each.