Open-Faced Chili Cheeseburger

Open-@Faced@ Chili@ Cheeseburger
SERVES 4 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
1 ⅓ lbs. 85% lean ground beef
4 (1" thick) slices Kowalski's Brioche Loaf

• unsalted butter, room temperature
  2 cups Kowalski's Beef Chili with Beans, warmed
  ⅓ cup shredded Kowalski's Co-Jack Cheese
• garnishes, to taste: minced jalapeño peppers and minced onion
  DIRECTIONS
  Using clean hands, form beef into 4 patties. Grill burgers over high heat until done, turning once (about 5 min. per side for medium doneness). Remove from heat; let stand for 3-5 min., loosely covered with foil. Spread both sides of bread with a small amount of softened butter; cook on a nonstick griddle heated to medium until golden and lightly toasted on each side, turning once (about 2 min. total). Place toast on a baking sheet; top each slice with a burger, chili and cheese. Place baking sheet 6-10" from a preheated broiler; cook until cheese melts (1-2 min.). Garnish with peppers and onions.