Chili’s Oldtimer Burger with Cheese Copycat Recipe
If you have ever ordered the Oldtimer at Chili’s, you know the first bite: hot beef, melted cheese, cold lettuce, and a tangy snap of pickle. This copycat Chili’s Oldtimer Burger with Cheese pairs a thick, well-seared chuck patty with yellow mustard, tomato, and red onion on a buttery toasted brioche bun. Pressing the patties in the skillet with a foil-wrapped soup can builds the deep, crisp crust that sets it apart from the restaurant version. The whole burger takes about 25 minutes, so it suits a quick weeknight dinner or a relaxed weekend cookout.
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The Oldtimer is a straightforward cheeseburger built on contrast. A hot, seared beef patty with melted cheddar sits against cold shredded lettuce, crisp dill pickles, fresh tomato, and sharp red onion, all brightened with a swipe of yellow mustard.
This homemade version keeps that formula and uses a skillet, so you do not need a grill. Shape the patties wider than the buns, cook them in a hot pan, and finish with cheese just before they come off the heat.
Why you’ll love this recipe
The magic of Chili’s Oldtimer lies in its beautiful simplicity. A half-pound of perfectly seared ground chuck, topped with melted cheddar cheese, crisp vegetables, and classic condiments, all housed in a toasted brioche bun. No fancy sauces needed – just pure, honest burger goodness that lets each ingredient shine.
Our unique soup-can pressing technique sets this recipe apart, creating a signature restaurant-style crust while keeping the inside juicy. Plus, you can make it year-round in your kitchen – no grill required!
Ingredients you will need
For Chili’s Oldtimer Burger recipe with cheese, you’ll need:
- Butter – Toasts the buns to a golden finish and adds richness.
- Brioche hamburger buns – Soft, slightly sweet buns that hold up to the juicy patty.
- Ground chuck – Provides beefy flavor and the fat that keeps patties juicy.
- Salt – Seasoning the beef and sharpening its flavor.
- Black pepper – Adds mild heat to the crust.
- Cheddar cheese – Melts over the hot patty for a creamy, sharp bite.
- Yellow mustard – Gives the classic tangy base layer on the bottom bun.
- Dill pickle slices – Add acidity and crunch that cut through the rich beef.
- Shredded lettuce – Brings a cool, crisp texture.
- Tomato slices – Contribute juicy sweetness and freshness.
- Red onion – Adds a sharp, raw bite.
Ingredient notes
- Look for an 80/20 blend of ground chuck. Leaner beef produces dry patties that stick to the pan.
- Slice the red onion thin so it layers evenly instead of overpowering the burger.
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 set aside.
- 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.
- 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, or until the cheese melts.
To assemble Chili’s Oldtimer with Cheese:
- Spread yellow mustard on the toasted bottom bun.
- Evenly space four dill pickle slices on the bun, then top with tomato slices and red onion slices.
- 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, 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, sweet onion slices in Red Robin’s Towering Onion Rings pair well with these cheeseburgers. Of course, don’t forget the discontinued Chili’s Awesome Blossom, which you can now make at home!
- Coleslaw. The creaminess of the mayo and the vinegar zip make coleslaw an ideal side for 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 tomatoes makes them go bad faster, but you can store 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, freeze the patties on a baking tray, then transfer them to an airtight container and return 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.
Troubleshooting Tips
Common Issues:
- Burgers shrinking? Make patties 1-inch larger than buns
- Tough texture? Don’t overwork the meat
- Sticking to pan? Ensure the pan is properly heated
- Is burger meat not crusty enough? Press firmly with cans and ensure high heat
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!
Plus you’ll get great new recipes from us every week!
Chili’s Oldtimer Burger with Cheese
Video
Equipment
- Cutting board and knife
- Instant read thermometer (optional)
Ingredients
- 1 tablespoon butter
- 4 brioche hamburger buns
- 2 pounds ground chuck
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 slices cheddar cheese
- 2 tablespoons mustard
- 16 dill pickle slices
- 1 cup shredded lettuce
- 12 tomato slices
- red onion slices
Instructions
- Heat a large skillet over medium heat. Place the butter in the skillet and swirl it around. Place the hamburger buns cut-side down in the melted butter and toast for about 60 seconds. Remove the buns from the skillet.
- Form the ground chuck into 4 patties and place them in the skillet. Use a spatula to press down on the hamburger patties. Then take a large soup can that has been wrapped in aluminum foil and press each meat patty down onto the skillet. Cook for about 3 to 5 minutes on each side, seasoning each side with salt and pepper while cooking. Top each patty with a slice of cheese.
- To assemble the burgers, place the mustard on the bottom bun, followed by the pickles, shredded lettuce, tomatoes, and red onions. Add the burger patty and cover with the top bun. Serve immediately.
Notes
- Heat the pan fully before adding the patties. A skillet that is not hot enough steams the beef instead of building a crust.
- Making the patties about an inch wider than the buns allows them to shrink during cooking, so the cooked patty still reaches the edges.
- Ground beef is considered safe at an internal temperature of 160 degrees F. If you’re unsure, check the thickest part with an instant-read thermometer.
- Wipe out excess grease between batches if you cook the patties two at a time, so the buns and later patties do not taste burnt.
Temperature Guide:
- Rare: 125°F (3 minutes per side)
- Medium Rare: 135°F (4 minutes per side)
- Medium: 145°F (5 minutes per side)
- Well Done: 160°F (6 minutes per side)
Spot on!