In Arizona, where chili cheeseburgers are native, you’re in for a big surprise. Burger stands there serve original CC burgers, and there’s no red chili soup. The “chili” means chili peppers, and they are central ingredients, not a topping. Here’s an original recipe.

How many times have you ordered a chili cheeseburger and out comes a burger with a big glop of chili on top? Hey, stuff happens.

In Arizona, where chili cheeseburgers are native, you’re in for a big surprise. Burger stands there serve original CC burgers, and there’s no red chili soup. The “chili” means chili peppers, and they are central ingredients, not a topping.

Perhaps a better tag is “green chili cheeseburger.” This burger has the chilis and cheese mixed inside. They look like your common mini burger. One bite sends your mouth up like an infield fly. Here’s an original:

Arizona Chili Cheeseburgers

1⁄2 pounds ground beef 1⁄4 cup onion, finely diced 1 teaspoon chili powder 1 teaspoon Worcestershire sauce 1⁄2 teaspoon salt 1⁄4 teaspoon garlic salt 1⁄4 teaspoon pepper 1⁄4 teaspoon red pepper sauce 6 cheddar cheese slices (2-by-2 inches) 4 green chilis, canned, chopped

Mix all the ingredients, reserving the chilis and cheese. Shape into 12 thin patties about 3 1⁄2 inches in diameter. Place a cheese slice and green chilies on six patties. Cover with other six and seal edges. Grill 4 inches from heat turning once, 10-15 minutes. Serves 6.

Notes: Serve on small poppy seed dinner rolls with chips or fries. If you still must have red chili, eat it on the fries. The big thing right now is to add french-fried onion rings to the bun.