- 12 frozen onion rings
- 1 1/2 pounds ground beef, preferably chuck
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- 4 slices yellow cheddar cheese
- 4 brioche buns, split
- 1 cup prepared chili, warmed
- 1/3 cup barbecue sauce
Prepare the onion rings as the label directs; keep warm.
Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper.
Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
Photograph by Levi Brown