Name: Beanie Weenie Burgers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds ground chuck hamburger meat; 2 tablespoons Worcestershire sauce; 1 teaspoon granulated garlic powder; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper, to taste; Cooking spray; 2 tablespoons butter; Garlic ciabatta rolls (or preferred rolls); Optional toppings: shredded sharp cheese, olives, jalapeños, etc.; 1 package hot dogs (about 6), sliced; 2 cans pinto beans in chili sauce; 1 teaspoon cumin; 1 teaspoon granulated garlic; 1 teaspoon chili powder; 1 small container chopped cherry tomatoes; 1 bell pepper, jalapeño, or habanero, chopped; Vegetable or olive oil

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Why You’ll Love This Recipe

I like this recipe because it combines two comfort food classics—burgers and chili dogs—into one delicious meal. The seasoned patties alone are flavorful, but when I top them with a smoky chili filled with beans, hot dogs, and peppers, they become gourmet cookout burgers. I also enjoy how versatile the toppings are, letting me create a whole burger bar with endless combinations.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds of ground chuck hamburger meat
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper
cooking spray
2 tablespoons butter
Garlic ciabatta rolls or other rolls
Optional: shredded sharp cheese, olives, or any other toppings

Chili Recipe (or use your favorite):
1 package of hot dogs, sliced (any brand, or cheese-filled brats, around 6)
2 cans of pinto beans in chili sauce
1 teaspoon cumin
1 teaspoon granulated garlic
1 teaspoon chili powder
1 small container of chopped cherry tomatoes
vegetable or olive oil
1 cleaned and chopped bell pepper, hot pepper, jalapeño, or habanero

Directions

I mix the hamburger meat with Worcestershire sauce, garlic powder, chili powder, cumin, salt, and pepper.
I shape the mixture into patties, place them on wax paper, and refrigerate until ready to cook.
I cook the burgers using my preferred method—grilling, frying, baking, or air frying—and keep them warm.
For the chili, I heat oil in a pan and sauté the sliced hot dogs until browned.
I add the peppers and other vegetables, then stir in beans, tomatoes, and seasonings.
I let the chili simmer for about 30 minutes, seasoning with salt and pepper to taste.
To assemble, I place a burger on a toasted ciabatta roll (or other bread) and top it with a generous spoonful of chili and hot dog mixture.
I add any extra toppings I like—cheese, jalapeños, or olives—before serving.

Servings and Timing

This recipe makes about 8 burgers, depending on patty size. It takes 10 minutes to prep, 25 minutes to cook, and about 35 minutes total. Each burger has around 512 calories.

Variations

Sometimes I swap the ground chuck for ground turkey or lamb, seasoning it to match the toppings. I also like to change the bread—pretzel buns, brioche rolls, or even pita pockets make these burgers fun to customize. For a spicier kick, I add extra jalapeños or a splash of hot sauce to the chili. If I want a lighter version, I use chicken sausage instead of hot dogs.

Storage/Reheating

I store leftover patties and chili separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the burgers in a skillet or oven and heat the chili on the stovetop or microwave until hot. Both the patties and chili can be frozen for up to 2 months—perfect for quick future meals.

FAQs

Can I make the chili ahead of time?

Yes, I often prepare the chili the day before and reheat it to save time on cookout day.

What’s the best bread for these burgers?

I prefer ciabatta rolls, but brioche, Kaiser rolls, or even garlic bread make great choices.

Can I use veggie burgers instead of beef?

Yes, a plant-based patty works perfectly with the chili topping.

Can I cook the burgers in an air fryer?

Yes, I air fry them for about 7 minutes, flipping halfway, for medium doneness.

How spicy is the chili?

That depends on the peppers I use. Bell peppers keep it mild, while jalapeños or habaneros add heat.

Can I use leftover chili?

Yes, this recipe is a great way to repurpose leftover chili into a new meal.

Can I add cheese to the burgers?

Yes, I love topping them with sharp cheddar, pepper jack, or provolone.

How do I keep the burgers juicy?

I avoid overworking the meat and cook the patties just until done without pressing them down.

Can I serve this without bread?

Yes, I sometimes serve the patties with chili on top as a knife-and-fork meal or over rice.

How can I feed a crowd with this recipe?

I set up a burger bar with buns, patties, chili, and a variety of toppings so everyone can build their own.

Conclusion

These beanie weenie burgers take ordinary burgers to a whole new level. I love how the rich chili and smoky hot dogs transform them into a hearty, crowd-pleasing meal. Whether I’m grilling for a cookout or just making a fun dinner at home, these burgers always deliver big flavor and plenty of smiles.