Sharp cheddar-chili burgers

This article has not been rated yet.


10 min


4 burgers

* PLUS Grilling Time: 12 minutes


  • 1/4 cup thick chili sauce
  • 1 egg
  • 1/4 cup chopped fresh basil , or 1 tsp dried basil leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 500 g medium ground beef or ground chicken
  • 1 cup grated old cheddar


  • Lightly oil grill and preheat barbecue to medium-high. Measure chili sauce into a large bowl. With a fork, mash any large vegetable pieces against side of bowl. Whisk in egg, basil, salt and pepper. Crumble in meat. Sprinkle in cheese.
  • Using your hands or a wooden spoon, mix together. Divide mixture into 4 balls. Flatten balls to an even 3/4-inch (2-cm) thickness to form burgers. If not cooking right away, place on a plate. Cover with plastic wrap and refrigerate up to 1 day.
  • Place burgers on barbecue. Grill with lid closed until they feel firm to the touch and are completely cooked through, from 6 to 8 minutes per side. Remove from grill. Serve on toasted buns with tomato slices and extra chili sauce.

Nutrition (per serving)

  • Calories
  • 342,
  • Protein
  • 29.7 g,
  • Carbohydrates
  • 4.9 g,
  • Fat
  • 22.3 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 757 mg.

When you return from the market with jars of home-made chili sauce and fine aged cheddar, here’s a delicious way to use them to jazz up burgers.

Year-round burgers

To cook burgers indoors, prepare as directed, then cook in a pan on the stovetop. Lightly coat a large frying pan with oil, then place over medium heat. Add burgers but do not crowd pan. Cook in 2 batches if necessary. Saute, uncovered, about 6 to 8 minutes per side. If burgers are browning too quickly, reduce heat to medium-low and cover pan to help burgers cook in the centre.

Southern burgers

Use a chunky salsa in place of chili sauce and grated Monterey Jack or jalapeño-flavoured cheddar in place of old cheddar.