Chili's oldtimer burger with cheese (Like the Original Recipe)

For a restaurant known for its tex-mex cuisine, chili’s surprisingly excels in the burger department. Among their offerings, the oldtimer burger with cheese stands out as a crowd favorite. Its simplicity, flavor, and satisfying nature have made it one of the chain’s most popular menu items since its introduction in the 1980s.

Why this burger is perfect for home cooking

The chili’s oldtimer burger with cheese is more than just your average cheeseburger. What sets it apart? Perhaps it’s the half-pound of ground chuck, expertly seared to achieve that coveted crust, topped with a thick slice of real cheddar cheese, all nestled in a warm, slightly sweet brioche bun.

Or maybe it’s the carefully chosen toppings. The sharp mustard, tangy dill pickles, crisp shredded lettuce, and juicy tomato slices may seem basic, but they combine to create a truly memorable burger experience.

Why you’ll love making this at home

The beauty of this recipe lies in its simplicity. There are no complicated sauces or an overwhelming array of toppings to mask the flavor of the high-quality ground chuck. Each component plays a crucial role in creating the perfect flavor balance.

Add to that the ease of preparation – no need to fire up the grill – and you’ve got the ultimate burger for family dinners or game day gatherings. Plus, making it at home costs about $4-$5 per burger, compared to $10-$12 at chili’s.

Ingredients for your chili’s oldtimer burger

To recreate this classic at home, you’ll need:

Ground chuck (80/20 blend)
Butter
Brioche hamburger buns
Salt and freshly ground black pepper
Cheddar cheese slices
Yellow mustard
Dill pickle slices
Fresh tomato slices
Shredded lettuce

Key ingredient notes

Opt for 80/20 ground chuck for the patties. Leaner meat can result in dry burgers that stick to the pan.
Don’t skimp on the cheese quality. While cheddar is traditional, feel free to experiment with swiss or american if you prefer.
Take the time to shred the lettuce. It only takes a minute and provides the perfect amount of crunch in each bite.
Stick with classic yellow mustard. No need for fancy varieties here.

How to craft the perfect oldtimer burger

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Toasting the buns

Heat a large skillet (preferably cast iron) over medium heat.
Melt half the butter in the skillet.
Once the butter stops foaming, place two brioche buns cut-side down and toast for about a minute.
Remove and set aside. Repeat with remaining buns.

Preparing and cooking the patties

Divide the ground chuck into four equal portions and shape into patties.
Season both sides with salt and pepper.
Heat the skillet over medium-high heat.
Add patties to the hot skillet and press down lightly with a spatula.
Cook for 3-5 minutes per side, depending on desired doneness.
Top each patty with cheese, cover with the top bun, and cook for an additional minute to melt the cheese.

Assembling your burger

Spread yellow mustard on the toasted bottom bun.
Add four dill pickle slices and tomato slices.
Top with a quarter of the shredded lettuce.
Transfer the cheese-topped patty and top bun onto the assembled base.
Secure with toothpicks and slice in half if desired.

Cooking tips for the perfect burger

For the ideal sear, ensure your skillet is very hot before adding the patties.
Don’t press down on the patties while cooking (except for the initial press) to keep them juicy.
For perfectly melted cheese, add it to the patty about 30 seconds before it’s done cooking.
Let the patties rest for a few minutes before assembling to allow the juices to redistribute.

Ingredient alternatives

For gluten-free options, use gluten-free buns or lettuce wraps. (You can check this post to know more about.)
For a plant-based version, substitute the beef patty with a Beyond or Impossible burger patty.
Lactose-intolerant? Try dairy-free cheese slices or skip the cheese altogether.

Nutritional information (per burger)

Calories: 650
Protein: 40g
Fat: 45g
Carbohydrates: 30g
Fiber: 2g

Troubleshooting common issues

Dry burger: Likely due to overcooked or too lean meat. Stick to 80/20 chuck and don’t overcook.
Falling apart: Handle the meat minimally when forming patties and avoid flipping too often. Here is a video to show you how to cook your patties.
Sticking to the pan: Ensure your pan is hot enough before adding the patties.

A brief history

The oldtimer burger has been a staple on chili’s menu since the 1980s. It was designed to be a classic, no-frills burger that would appeal to those looking for a break from the restaurant’s tex-mex offerings. Its enduring popularity is a testament to its simple yet satisfying formula.

Drink pairings

Beer: A cold lager or pale ale complements the burger well.
Wine: Try a fruity zinfandel or merlot.
Non-alcoholic: A classic cola or root beer pairs nicely.

Vegetarian/vegan adaptation

Replace the beef patty with a plant-based patty and use vegan cheese. Opt for a vegan bun and ensure your condiments are plant-based. The result is a delicious vegan version that closely mimics the original.

Creative serving suggestions

Slider version: Make mini oldtimer burgers for parties.
Deconstructed salad: Chop all ingredients and serve as a burger bowl.
Breakfast twist: Top with a fried egg for a brunch version.

Reader tips and variations

Add bacon for extra crunch and flavor.
Try different cheese varieties like pepper jack or gouda.
Experiment with flavored mustards for a gourmet twist.

Food safety guidelines

Always cook ground beef to an internal temperature of 160°f (71°c).
Wash hands and surfaces thoroughly before and after handling raw meat.
Refrigerate leftovers within 2 hours of cooking.