There were quite a few viable options for my Cincinnati-style burger, but most of my research kept coming back to Cincinnati chili. So, let's go with it! For the Bengal’s burger I’m using a beef patty, which I grill to capture that smoky charred flavor.
When cooked, rested, and placed on a bun, I top the whole creation with about a cup of Cincinnati chili. Cincinnati chili uses exotic flavors like cinnamon, all spice, and unsweetened chocolate, lending a distinctive flavor to the recipe.
- Hamburger bun
- 90% lean ground beef
- 1 cup of Cincinnati Chili (http://www.top50states.com/healthy-eating-recipes.html)
- Shredded cheddar cheese
- Chopped onion
- Olive Oil
- Fashion the ground beef into a patty ½ to ¾ inch thick.
- Dimple the patty in the middle with your thumb, so it will cook more evenly.
- Turn on the grill.
- Season both sides of the patty with salt and pepper.
- Coat the patty with olive oil.
- Cook patty on the grill over a medium-high heat, for about 3 minutes on each side.
- Transfer the cooked patty to a plate and let it rest for about 3 minutes.
- Toast the burger bun.
- Place the burger on the bottom half of the bun.
- Add a generous helping of Cincinnati Chili.
- Top it off with shredded cheddar and chopped raw onion.
- Place the top of the bun and cut the sandwich in half.
Make sure the chili is piping hot and then top it with some shredded cheese, which will start to melt right in. Yes, it’s a bit messy, but it’s more than worth it! Go Bengals!