
Recreate the iconic taste of Chili's classic Oldtimer with Cheese burger right in your own kitchen with this easy-to-follow recipe.
Prepare your toppings: Wash and shred the iceberg lettuce. Thinly slice the tomato and red onion. Have your dill pickle chips ready.
Form the patties: Divide the ground chuck into 4 equal portions (about 6 oz or 170g each). Gently form each portion into a patty about 1/2-inch thick and slightly wider than your hamburger buns, as they will shrink during cooking. Create a shallow divot in the center of each patty with your thumb to prevent it from bulging in the middle. Season both sides generously with salt and fresh black pepper.
Preheat skillet: Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot (a drop of water should sizzle and evaporate immediately). If using butter for buns, melt it in a separate small pan or microwave now.
Cook burgers: Place the seasoned patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side for medium-rare to medium, or until desired doneness, developing a nice brown crust. Do not press down on the patties with a spatula, as this squeezes out the flavorful juices.
Melt cheese and toast buns: During the last minute of cooking, place a slice of American cheese on top of each patty. You can cover the skillet briefly with a lid to help the cheese melt evenly. While the cheese melts, lightly butter the cut sides of your hamburger buns (if using butter) and toast them in a separate pan or directly on the skillet (after removing the burgers) until golden brown.
Assemble the burgers: Place a toasted bottom bun on each serving plate. Layer with shredded lettuce, tomato slices, a cheesy burger patty, dill pickle chips, and thinly sliced red onion. Top with the other half of the bun. Serve immediately with your favorite sides.