Expertise the last word burger satisfaction with this spot-on recreation of Chili’s legendary Huge QP Burger. This isn’t simply one other outsized burger, it’s a masterpiece of taste engineering that mixes a superbly seasoned half-pound chuck patty with double cheddar cheese, tangy pickles, and crisp purple onions, all nestled in a buttery brioche bun. The key lies within the correct cooking approach that creates a fantastically seared exterior whereas sustaining that juicy, restaurant-quality inside that makes this burger unforgettable.
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What makes this burger so good?
“QP” might stand for “larger than a quarter-pound,” however the Huge QP Burger from Chili’s is a lot extra than simply bigger than simply extra meat; it’s a taster burger, too.
So, why is Chili’s Huge QP Burger so a lot better than cheeseburgers from fast-food joints? All of it begins with a half-pound of juicy floor chuck seared to perfection and layered with two slices of cheddar cheese. Add tangy dill pickle rounds, sliced purple onions, a squirt of ketchup and mustard, and serve it on a tasty brioche bun, and you’ve got one thing actually particular!
Huge QP Burger substances and their roles
For Chili’s Huge QP Burger, you’ll want:
- Butter – ensures that the brioche buns develop a golden-brown exterior when toasted.
- Brioche hamburger buns – lend the burgers a barely candy taste.
- Floor chuck – offers the patties a giant, beefy style. Since these are huge half-pound burgers, going with an 80/20 lean-to-fat content material prevents the burgers from drying out earlier than cooking by means of.
- Salt – enhances the beefiness of the bottom beef.
- Floor black pepper – provides a gentle spice to the meat.
- Cheddar cheese, sliced – introduces a pointy, creamy factor to the burger.
- Dill pickle rounds – give the burgers a tanginess that balances properly with the savory beef and wealthy cheese.
- Purple onion, thinly sliced – contributes a pointy chew and a bit sweetness.
- Yellow mustard – gives a bit vinegary chew.
- Ketchup – Sweetens the yellow mustard and deepens the flavour.
Easy methods to make a Huge QP Burger from Chili’s
To organize and prepare dinner the patties:
- Divide the bottom chuck into 4 equal parts.
- Kind 4 patties which can be a bit wider than the brioche buns you’re utilizing and set the patties apart.
- Warmth a big, heavy-bottomed skillet over medium warmth.
- When the skillet is scorching, season one aspect of the patties with salt and pepper and place them seasoned-side down within the skillet with out overcrowding. You might have to prepare dinner in batches.
- Press the patties down with a burger press or use cans wrapped in aluminum foil as weights.
- Prepare dinner for 3 to 4 minutes on the primary aspect till you see the juices begin to seem on the highest of the patty.
- Season with salt and pepper, then flip.
- Prepare dinner the burgers on the opposite aspect till executed to your liking, about three extra minutes for mid-rare, 4 extra minutes for medium, or 5 extra minutes for well-done.
To assemble the burgers:
- Wipe out the skillet and add a pat of butter.
- Warmth the skillet over medium and swirl the butter till it melts.
- Toast the buns, reduce aspect down within the skillet.
- Place the underside buns on a clear work floor.
- Add a slice of cheese to every backside bun, place the new burgers on high and one other slice of cheese on the patties.
- Add the dill pickle rounds and thinly sliced purple onions.
- High with the buns and serve the burgers instantly.
What goes with Chili’s Huge QP Burger?
French fries, onion rings, potato chips, or a salad are all nice choices to serve with a Huge QP Burger from Chili’s. However once you wish to take issues past the fundamentals, attempt making considered one of these as a substitute:
Loaded Baked Potato. Why go for plain previous fries when you may amp up the flavour meter with a Loaded Baked Potato as a substitute? Baking the potato twice leaves the pores and skin additional crunchy, but it surely’s the cream inside whipped with tangy bitter cream and seasonings that actually steals the highlight. Topped with savory bacon bits, gooey cheeses, and freshly sliced scallions, this Loaded Baked Potato can improve any meal.
Fried Pickles. This aspect delivers the proper quantity of tang and crunch and pairs splendidly with Chili’s Huge QP Burger. Made well-known at Disney World, these fried pickle spears are battered and dipped in seasoned Panko earlier than being dropped in oil to crisp up. Disney Fried Pickles are a daring and zesty snack and perfect for balancing out the richness of the meat and cheese and the sweetness of the brioche bun. Serve them on their very own or with a bowl of ranch dressing.
Fried Cajun Corn. Why let potatoes have all of the enjoyable? On this artistic recipe impressed by the Fried Cajun Corn served at Wingstop, corn-on-the-cob halves are deep-fried till the kernels start to blister, then tossed in a beneficiant quantity of Cajun seasoning whereas nonetheless scorching. With its addictive smoky and barely spicy taste, you’ll love this new tackle an previous favourite.
Storage and reheating directions
In case you make too many burgers, you may maintain the patties within the fridge for as much as three days. Scrape off the cheese and different toppings from the burger and place the patties in an hermetic container. Hold the buns in a separate container within the fridge; they may final simply in a single day. The toppings are finest stored in a 3rd hermetic container within the fridge and are finest used inside 24 hours.
To reheat the burgers:
- Warmth the patties in a skillet over medium warmth for 4 to 5 minutes.
- Flip the patties and add the cheese. Cowl the skillet and prepare dinner till the cheese melts, one other two to 3 minutes.
- Toast the buns and reassemble the burgers.
Extra Chili’s copycat recipes
Favourite copycat burgers
Take a look at extra of my straightforward burger recipes and the very best copycat Chili’s recipes right here on CopyKat!
Chili’s Huge QP Burger Copycat Recipe
Juicy half-pound chuck burger with double cheese, pickles, and onions on a brioche bun. Higher than the restaurant and prepared in half-hour!
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Servings: 4
Energy: 880kcal
Elements
- 1 tablespoon butter
- 4 brioche hamburger buns
- 2 kilos floor chuck
- 1 teaspoon salt
- 1/2 teaspoon floor black pepper
- 8 slices cheddar cheese
- 16 dill pickle slices
- 1/4 cup chopped purple onions
- 2 tablespoons mustard
- 2 tablespoons ketchup
Directions
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Warmth a big skillet over medium warmth. Place the butter within the skillet and swirl it round. Place the hamburger buns cut-side down within the melted butter and toast for about 60 seconds. Take away the buns from the skillet.
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Kind the bottom chuck into 4 patties (8 ounces every) and place them within the skillet. Use a spatula to press down on the hamburger patties. Then take a big soup can that has been wrapped in aluminum foil and press down on every patty. Prepare dinner for about 3 to five minutes on either side, till the patties attain your required stage of doneness. Season either side with salt and pepper whereas cooking.
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To assemble the burgers, place a slice of cheese on the underside bun. Add the burger patty, one other slice of cheese, 4 pickles, and 1 tablespoon of purple onions. Then add the ketchup and mustard, and canopy with the highest bun. Serve instantly.
Vitamin
Energy: 880kcal | Carbohydrates: 26g | Protein: 52g | Fats: 62g | Saturated Fats: 26g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 24g | Trans Fats: 3g | Ldl cholesterol: 203mg | Sodium: 1568mg | Potassium: 774mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 369mg | Iron: 6mg
