For a Tex-Mex restaurant, Chili’s has some pretty tasty burgers. But the real standout in the lineup is the original Oldtimer or Oldtimer with Cheese. It’s simple, flavorful, filling, and ranks as one of the chain’s most popular items.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What makes the Chili’s Oldtimer Burger with Cheese the perfect burger to enjoy at home?
You can get a decent cheeseburger anywhere, but Chili’s Oldtimer Burger with Cheese is something a lot more special. Maybe it’s the half pound of ground chuck perfectly seared to create that tasty crust, then topped with a thick slice of real cheddar cheese and placed on a warm, mildly sweet brioche bun?
Or perhaps it’s the toppings. The tart mustard, tangy dill pickles, refreshing shredded lettuce, and juicy tomato slices are nothing fancy, but they sure are delicious. It all adds up to one unforgettable burger.
Why you’ll love this recipe
Simplicity is the key here. There are no special sauces or an overload of toppings to hide the flavor of the half-pound of ground chuck. Each burger component contributes to the perfect combination of flavors.
Throw in the fact that they are easy to cook without the need for dragging out the grill, and you have an ultimate burger for family dinners or game days!
Ingredients you will need
For Chili’s Oldtimer Burger recipe with cheese, you’ll need:
- Ground chuck
- Butter
- Brioche hamburger buns
- Salt
- Fresh ground black pepper
- Cheddar cheese
- Yellow mustard
- Dill pickle slices
- Tomato slices
- Shredded lettuce
Ingredient notes
Choose 80/20 chuck for the patties. You end up with dry patties that stick to the pan if you use ground beef that’s too lean.
Don’t skimp on the cheddar cheese. Or use something you love like Swiss or American cheese.
Don’t go with whole leaves of lettuce here. Shredding the lettuce takes only a minute, but it adds just the right amount of crunch to each bite.
Plain old yellow mustard is best. There’s no need to get too fancy.
How to make a Chili’s Oldtimer with Cheese
To toast the buns:
- Heat a large skillet, preferably cast iron, over medium heat.
- Add half the butter to the skillet and swirl it around.
- When the butter stops foaming, place two brioche buns, cut side down in the skillet, and toast for a minute.
- Remove the buns from the skillet and reserve them for later.
- Repeat with the two remaining buns.
To prepare the patties:
- Divide the ground chuck into four equal portions.
- With wet hands, form the meat into four patties and place them on a plate for later.
To cook the patties:
- Wrap four soup cans with aluminum foil and place them on a clean surface for later.
- Brush out any crumbs from toasting the buns and return the skillet to the heat.
- Turn the heat up to medium-high.
- Season both sides of the raw patties with salt and fresh ground black pepper.
- When the skillet is hot, add the patties to it.
- Lightly oil a spatula and use it to press down on the patties.
- Place the wrapped soup cans on top of the patties and cook for three to five minutes, depending on how you like your burgers.
- Flip the patties and replace the wrapped soup cans on top. Cook for two to four more minutes. At this point, you can start prepping the rest of the burger. See below.
- Remove the soup cans and place a piece of cheddar cheese on top of each patty. Cover each patty with the top bun.
- Cook for another minute to melt the cheese.
To assemble Chili’s Oldtimer with Cheese:
- Start by spreading the yellow mustard on the toasted bottom bun.
- Evenly space four dill pickle slices on the bun and top with slices of tomato.
- Add a quarter of the shredded lettuce.
- When the patty is cooked, use a spatula to transfer the patty, cheese, and top bun onto the half-assembled burger.
- Insert two toothpicks into either side of the bun and slice the burger in half between them. Serve immediately.
What to serve with it
A burger is good on its own, but a great burger deserves terrific sides. Try these:
- French fries. Skip the bagged frozen fries and make your own from scratch. For extra flavor scrub the potatoes well and leave on the skins. Double fry the French fries for that perfect crispy outside and fluffy interior.
- Onion rings. The extra crunchy batter and thin and sweet onion slices in Red Robin’s Towering Onion Rings pair well with these cheeseburgers. Of course, you shouldn’t forget the discontinued Chili’s Awesome Blossom that you can now make at home!
- Coleslaw. The creaminess of the mayo and the zip of the vinegar make coleslaw an ideal side to serve with a Chili’s Oldtimer with Cheese. Mix up a classic coleslaw, or try this sweet and sour version.
How to store the leftovers from this Chili’s Oldtimer Burger recipe
Eat assembled burgers as soon as possible for the best taste. Shredding lettuce or slicing the tomatoes makes them go bad quicker, but you can save any extra prepped veggies in an airtight container in the fridge.
Wrap any formed, uncooked patties in plastic and store them in the fridge. For longer storage, try freezing the patties on a baking tray before transferring them to an airtight container and returning them to the freezer. Thaw the patties in the fridge before cooking.
How long do they last?
The patties will keep in the freezer for up to a month or a few days in the fridge.
Use the shredded lettuce and sliced tomatoes the next day.
More Chili’s copycat recipes
- Big Mouth Burgers
- Baby Back Ribs
- Cajun Chicken Pasta
- Chicken Enchilada Soup
- Margarita Chicken
- Monterey Chicken
- Pico de Gallo
- Queso Blanco
- Southwest Egg Rolls
Favorite copycat burger recipes
Check out more of my easy burger recipes and the best copycat Chili’s recipes right here on Copycat!
Chili’s Oldtimer Burger with Cheese
Ingredients
- 1 tablespoon butter
- 4 brioche hamburger buns
- 2 pounds ground chuck
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 slices Cheddar cheese
- 2 tablespoons mustard
- 16 dill pickle slices
- 12 tomato slices
- 1 cup shredded lettuce
Instructions
- Heat a large skillet over medium heat.
- Place butter in the skillet and swirl it around.
- Place hamburger buns cut side down in the melted butter. Allow the buns to toast for about 60 seconds, then remove them from the skillet.
- Form 4 beef patties and place them in the skillet.
- Take your spatula and press down on the hamburger patties. Take a large soup can that has been wrapped in aluminum foil and press each meat patty down onto the skillet. Season the burger patty with salt and pepper.
- In about 3 to 5 minutes, the burger patty will have cooked on one side. Flip it over and do the same for the other side, it will take 3 to 5 minutes on the other side, depending on your preferred level of doneness. If you want it more well done, cook the burger for longer. Season the other side of the burger patty with salt and pepper. Top each patty with cheese, and then the top bun.
- While the burgers are cooking, begin building them by placing mustard on the bottom bun, then adding the pickle slices, red onion slices, and shredded lettuce.
- When the burger is done top with the cooked hamburger patty.
- Serve immediately.
Leave a Reply