Recipe courtesy of Wrigleyville

Bacon Cheese Burgers and Chili Cheese Fries

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  • Level: Intermediate
  • Total: 3 hr
  • Active: 40 min
  • Yield: 30 burgers
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1 cup cold water

2 tablespoons Worcestershire sauce 

4 teaspoons steak sauce, such as A1

1 teaspoon ground cumin 

4 teaspoons onion powder 

4 teaspoons freshly ground black pepper 

4 teaspoons granulated garlic 

2 tablespoons all-purpose seasoning blend

10 pounds ground beef (75/25 shoulder clod)

Cooked bacon strips

Grilled onions

Mild Cheddar cheese slices

Burger buns, split and buttered

Double-fried fresh-cut French fries, for serving

Jimmy's Wrigleyville Grill San Antonio Chili, recipe follows

Cheese sauce, for serving

Jimmy's Wrigleyville Grill San Antonio Chili:

1 tablespoon vegetable oil

3 pounds ground beef (80/20 shoulder clod)

3 large yellow onions, diced

3 large garlic cloves, minced 

2 jalapeño peppers, seeded and chopped 

3/4 cup chili powder 

3 tablespoons ground cumin 

1 teaspoon dried thyme 

2 tablespoons brown sugar 

10 1/2 cups crushed tomatoes 

3 cups ground tomatoes 

12 cups cooked pinto beans 


  1. Combine the water, Worcestershire and steak sauce in an electric mixer. Slowly add the cumin, onion powder, black pepper, garlic and all-purpose seasoning and mix for 1 to 2 minutes. Combine with the ground beef.
  2. Form the mixture into patties and first grill and then sear the patties. Top the patties with bacon, grilled onions and Cheddar cheese slices; cover and cook until cheese melts. Place buns buttered-side down on griddle to toast. Fill buns with patties. Serve with fries that are topped with Jimmy's Wrigleyville Grill San Antonio Chili and cheese sauce.

Jimmy's Wrigleyville Grill San Antonio Chili:

Yield: 2 1/2 gallons
  1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 7 minutes. Add the onions, garlic, and jalapeño peppers; reduce heat to medium and stir in the chili powder, cumin, thyme, and brown sugar. Cook 10 minutes. Add the crushed tomatoes and ground tomatoes. Puree half the beans and add them to the chili along with the remaining whole beans. Bring to a boil, reduce heat and simmer 1 1/2 hours.