There are burgers, and then there are Chili’s burgers. If you’re the kind of guy who takes his grill game seriously, you’re going to want to hear the tips Chili’s head of culinary Brian Paquette shared with Business Insider. He’s the man behind those hand-smashed, flavor-loaded burgers that have gone viral time and time again.
Here’s how you can bring restaurant-quality flavor to your backyard cookout, according to the Chili’s burger master.
- Start with the right beef. Don’t cheap out on mystery meat. Chef Paquette says ground sirloin or ground chuck is the move.
- Go 80/20. The sweet spot is a blend of 80% lean, 20% fat to keep things juicy while still packing a ton of flavor. That little bit of fat is also what gives you that smoky grill-kissed flavor.
- Always use fresh over frozen. At Chili’s, every burger is hand-smashed in-house. You might not have a line cook in your kitchen, but you can still keep it fresh with pre-made patties from the meat counter, not the freezer aisle.
- Turn up the heat. The ultimate rookie mistake is putting patties on a lukewarm grill. Get that grill screaming hot before the meat touches the grates.
- Season like you meant it. Paquette says most guys undershoot seasoning. Hit one side first, then the other—liberally. A lot will burn off on the grill, so don’t be shy.
- Create the perfect char. Once the burger hits the grate, dial the heat down to medium. That’s how you get those signature char marks. And whatever you do, only flip once.
- Don’t guess with doneness. Use a meat thermometer and pull the burger when it hits 157°F. Safe, juicy, and flavorful.
- Smash burgers the right way. If you’re doing smash burgers, form patties an inch wider than the bun because they’ll shrink. Press them flat immediately when they hit the grill to lock in flavor.
- Butter your buns. A little butter and a quick toast on the griddle equals next-level burger vibes.
- Finish with the secret Chili’s hack. Roasted jalapeños are what makes Chili’s burgers stand out above the rest. Grill a few alongside your patties, slice them up, and layer them on. Mix them into ranch for a Santa Fe–style sauce, or go fresh with guac or avocado slices for the perfect Chili’s burger dupe at home.
