Velveeta Cheeseburger Recipe

This was the burger that made the cover of Nosh Cookbook.
I felt it genuinely combined burgers from around the world,
into a mosaic of international comfort food.
There's a tiny restaurant in central North Carolina called "Johnson's". There, they serve up the best chili-cheeseburger on the east-coast. It's absolutely phenomenal. They do several things right, but the one you might not be expecting is the fact they put Velveeta on their cheeseburgers. Forget ten-dollar a pound Gruyere, or black label sharps- once you try a cheeseburger with Velveeta, you'll never go back.

It's interesting how the toppings of a burger can geographically determine where you are. For instance in Argentina burgers are boiled and served with a fried egg topped with pumpernickel. In Germany, the beef is mixed with wet bread, mustard, onions, and egg. In Switzerland it would be a faux pas to eat a burger with your hands, and are served with a knife and fork. Sweden calls their burgers "pannbiff" which are made with a brown sauce, fried onions, and lingonberry preserves.

Then there's the names we call burgers, such as The Long Boy, The Double Double, The Big Mac, The Big Boy, or my favorite west-coast version, Tommy's MEGA. It's a triple chili-cheeseburger that's out of this world. 

Now here's where the magic happens. What happens if you combine my East Coast favorite Velveeta cheeseburger, with my West Coast love of Tommy's chili? Magic! That's what happens! Pure Magic! Whether you produce the recipe below verbatim, or try your own concoction, cut a nice 1/2 inch slice chunk of Velveeta and melt it on top of your cheeseburger the next time you cook. I promise you won't regret it one bit.

Velveeta Cheeseburger Recipe
This, perhaps the ultimate cheeseburger!
  • Chili
  • Mustard
  • Sliced tomatoes
  • Chopped onions
  • Shredded lettuce
  • Ground beef
  • Hamburger buns
  • Velveeta cheese
  1. Procure the chili (see link above). 
  2. Form hamburger patties between two pieces of wax paper and chill in freezer for 15 minutes to solidify.
  3. Cook patties over medium-high heat with a bit of salt and pepper.
  4. Near completion top patties with a 1/2 slice of Velveeta cheese, and place top of bun on top. Cook till melted.
  5. Top with condiments and chili and enjoy.
**If you really want to get a little freaky, try the European approach and add a fried egg to the top of the burger.

**Traditional chili cheeseburger methodology includes a basic mustard used almost as a salad dressing. Placed around your vegetables (dill pickles) to bring out their taste. The onions you want on the chili so the heat can permeate into it, and sweat and release their flavoring.

Of course, if you're going to make a Velveeta Cheeseburger with chili, you might as well make chili-cheese fries too. :)

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