Sharp cheddar-chili burgers


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 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 29.7g, Carbohydrates 4.9g, Fat 22.3g, Fibre 1.1g, Sodium 757mg.

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.