If you have ever wandered the sprawling concourse at AT&T Stadium with 90 thousand fans vibrating through the walls and a blue-silver storm rolling around you, you already know this: Cowboys Nation does stadium food with unapologetic swagger. It is big, messy, loud, a little over-the-top, and absolutely perfect with a third-quarter drive on the line. The Frito Pie Burger is all of that in one towering bite.
It is Texas chili meeting tailgate crunch. It is cheddar melting over beef like a blanket of confidence. It is Chili Cheese Fritos cracking beneath a brioche bun while pico de gallo brightens the whole thing like a hint of sunlight through a retractable roof. In Arlington, it is not just a burger, it is a statement.
This copycat version brings that exact stadium chaos straight into your kitchen. No ticket prices. No sprinting to Section 412. No juggling chili and beer while the crowd erupts. Just a juicy patty, a ladle of thick chili, a handful of crunchy Fritos, and a fresh scoop of pico stacked so high you need two hands and a game plan.
How to Make the Frito Pie Burger (Stadium Style)
You’ll start by making a thick, Texas-style chili. No beans, no fluff, just bold seasoning, rich tomato, and enough structure to sit proudly on top of a burger without running away. Let it simmer until it clings to the spoon, because that is the foundation of the stadium vibe.
Next, you’ll shape 1/3-pound patties and sear them hot to get that deep, stadium-style crust. The meat stays juicy inside, the edges crisp just a little, and the whole thing feels like it could survive four quarters.
From there, it becomes pure assembly theater. You take a toasted brioche bun, lay down a smear of chili, drop your patty on it like a kickoff hit, then crown it with more chili, a mountain of melted cheddar, and a fistful of Chili Cheese Fritos for that unmistakable crunch. Finish with a spoon of bright pico de gallo to cut through the richness. The result is bold, brash, messy, and absolutely Dallas.
Quick Stats
Ready in: 35 minutes
Difficulty: Easy
Serves: 4 fans
Best for: Cowboys watch parties, game nights, tailgates, Sunday football spreads
Nutrition Facts (per burger)
Calories: 780 kcal
Total Fat: 44 g
Saturated Fat: 17 g
Trans Fat: 0 g
Cholesterol: 115 mg
Sodium: 1180 mg
Carbohydrates: 55 g
Fiber: 4 g
Sugars: 6 g
Protein: 41 g
(Values approximate.)
Ingredients
For the Chili (Quick Texas Style)
1 tbsp neutral oil
1 small onion, finely diced
2 cloves garlic, minced
1 lb ground beef (80/20 preferred)
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt (plus more to taste)
¼ tsp black pepper
1 tbsp tomato paste
1 cup tomato sauce
½ cup beef broth or water
1–2 tsp masa harina or flour, for thickening
For the Pico de Gallo
2 Roma tomatoes, seeded and diced
¼ cup diced white onion
1 small jalapeño, minced
2 tbsp chopped cilantro
Juice of ½ lime
Pinch of salt
For the Burger Patties
1⅓ lb ground beef (80/20)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
For Assembly
4 brioche burger buns
2 tbsp butter for toasting
1½–2 cups shredded medium cheddar
2–3 cups Chili Cheese Fritos
Optional: pickled jalapeños
Step-by-Step Instructions
1. Make the Chili
Heat the oil in a saucepan.
Add onion, cook 5 minutes.
Add garlic and ground beef. Brown completely.
Stir in chili powder, cumin, paprika, oregano, salt and pepper.
Add tomato paste and cook until darkened.
Pour in tomato sauce and broth.
Sprinkle in masa or flour.
Simmer 15–20 minutes until thick and scoopable.
Adjust seasoning and keep warm.
2. Make the Pico de Gallo
Combine tomato, onion, jalapeño, cilantro, lime juice and salt.
Stir and chill until ready.
3. Cook the Burger Patties
Mix beef with salt, pepper, garlic powder, onion powder.
Shape into four patties, slightly larger than the bun.
Sear in a hot skillet or grill: 3–4 minutes per side.
Rest briefly.
4. Toast the Brioche Buns
Butter each cut side.
Toast until golden brown.
5. Build the Frito Pie Burger
Spread a spoon of chili on the bottom bun.
Add the burger patty.
Top with a hearty ladle of chili.
Add a generous handful of shredded cheddar.
Pile on Chili Cheese Fritos.
Spoon pico de gallo over the chips.
Cap with the top bun and serve immediately.
Ingredient Substitutes
Chili
Use canned chili (thick style)
Swap beef for turkey
Add beans if you want a classic Frito pie twist
Cheese
Cheddar → Pepper Jack
Cheddar → American for extra melt
Fritos
Chili Cheese → Original Fritos
Fritos → Doritos (Nacho Cheese works surprisingly well)
Pico de Gallo
Tomatoes → Canned Rotel (drained)
Jalapeño → Pickled jalapeños
Cilantro → Green onions
Buns
Brioche → Potato buns
Brioche → Sesame buns
Tools
Cast iron skillet
Small saucepan
Mixing bowls
Whisk
Spatula
Cutting board + knife
Game Day Tips & Variations
Texas Heat Version
Add sliced jalapeños or drizzle spicy queso on top.
Cowboys “Loaded” Style
Spread a thin layer of queso on the bun before building.
Tailgate Trick
Keep the chili hot in a small slow cooker.
Grill patties onsite and assemble fresh.
Extra Crunch
Add crushed Fritos between the cheese and chili for double texture.
Family-Friendly
Skip the pico and heat, serve with mild cheddar.
What to Serve With
Loaded waffle fries
Texas sweet tea
Stadium nachos
Cowboy-style coleslaw
Cornbread muffins
Iced lemonade for contrast
Stadium Story / Fun Fact
The Frito Pie Burger debuted at AT&T Stadium during the 2025 NFL season as part of a push to elevate classic Texas comfort foods into bigger, louder, camera-ready stadium eats. Reporters called it “chaos stacked on a brioche bun,” and fans flocked to the Smoke House stands just to try it. Between the chili, the cheddar, the crunch and the sheer Texas boldness, it became an instant cult classic in Cowboys Nation.
FAQ
Can I use canned chili?
Yes, use a thick one so the burger doesn’t collapse.
Do I need Chili Cheese Fritos specifically?
They give the best flavor match, but regular Fritos work too.
Is the pico necessary?
Yes. It cuts the richness and adds that stadium-style brightness.
Can I grill the patties instead of pan-searing?
Absolutely. That smoky flavor is incredible here.
Can I make the chili ahead?
Yes. It actually gets better overnight.
Storage & Reheating
Store:
Chili keeps 3–4 days refrigerated.
Pico keeps 1–2 days.
Assembled burgers do not store well.
Reheat:
Chili: warm on stovetop or microwave.
Patties: reheat in a hot skillet 1–2 minutes per side.
Refresh:
If your Fritos lose crunch, add fresh ones at serving time.
Ingredients
- 1 tbsp neutral oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 preferred)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 1 cup tomato sauce
- ½ cup beef broth or water
- 1–2 tsp masa harina or flour (for thickening)
- 2 Roma tomatoes, seeded and diced
- ¼ cup diced white onion
- 1 small jalapeño, minced
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Pinch of salt
- 1⅓ lb ground beef (80/20)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
Heat the oil in a saucepan, cook the onion for a few minutes, then add the garlic and ground beef and brown it well. Stir in the spices, add the tomato paste and cook it until it darkens, then pour in the tomato sauce and broth, sprinkle in a little masa or flour, and simmer until the chili becomes thick and scoopable, adjusting the seasoning and keeping it warm. Mix together the tomato, onion, jalapeño, cilantro, lime juice, and salt for the pico de gallo and chill it. Season the ground beef for the patties, shape them slightly larger than the buns, sear them on a hot skillet or grill until cooked through, and let them rest. Butter the brioche buns and toast them until golden. To assemble, spread chili on the bottom bun, add the burger patty, top with more chili, sprinkle on shredded cheddar, pile on Chili Cheese Fritos, finish with a spoonful of pico de gallo, then cap with the top bun and serve right away.
Notes
Calories: 780 kcal Total Fat: 44 g Saturated Fat: 17 g Trans Fat: 0 g Cholesterol: 115 mg Sodium: 1180 mg Carbohydrates: 55 g Fiber: 4 g Sugars: 6 g Protein: 41 g
