You probably won’t be able to recreate this sandwich at home. After my pulled-pork experiment last month, I ate obscene amounts of pulled pork and still wound up freezing a bunch of it.

I dug it out of the freezer last week in an attempt to make chili, substituting it for turkey and vaguely following this recipe, in that chili recipes are ever really followed.

Problem — I guess I should say “problem” — was that I wildly underestimated how much pulled pork I was working with, not to mention pulled pork’s surprisingly absorbent nature. I wound up with a giant pot full of chili-inspired pork glop, undoubtedly delicious but not soupy or stewy enough to really be called chili.

For the purposes of this write-up I’ll still refer to it as “chili” because “pork glop” doesn’t sound overwhelmingly appetizing and I can’t think of any way to accurately describe the stuff that does. Plus, consistency issues aside, it’s still flavored like chili, which is what mattered most for the purposes of the following sandwich.

The sandwich: Chili-cheeseburger from the analog Tedquarters in Westchester.

The construction: Burger with cheddar cheese, pork chili and a dollop of sour cream on a toasted challah roll.

The sour cream and chili I had already. The ground beef, cheese, and rolls I bought at the Grand Central Market, before my commute and after a late-day sandwich epiphany at work.

Important background information: I’ve mentioned this before, but I really can’t stress it enough: You really want the fattiest beef you can find for good burgers. In-N-Out uses chuck that’s 40% fat, which is way, way fattier than you can normally find at the supermarket. Five Guys uses beef with 20% fat, which is about the upper limit of reasonable.

I was working with ground sirloin here, which — while more impressive-sounding to guests, or something — means it was a lower fat content than I’d like to use for burgers, probably about 10% or so. I seasoned it with a little black pepper. Sometimes I go overboard with seasoning the beef and in this case I didn’t want the burger to overwhelm the chili.

“Seasoning the beef” sounds like it could be a euphemism, though I have no idea what for. In this instance I mean it literally.

What it looks like:

How it tastes: Eh, pretty good. I could have done better, I think.

For one thing, I overcooked the burgers a little bit. It was my first time cooking burgers on the stove for the season, and I guess I overshot how long I’d need to grill them on there, accustomed as I am to the barbecue. But that’s not a great excuse; truth is I just didn’t time it right. I wound up with burgers that were decidedly well-done, and I’d have preferred them on the rare side of medium.

The chili was, like I said, spicy and delicious, and definitely worked really well on the burger. But as I feared, the flavor of the chili was a tiny bit overwhelmed by the burger — not because I overseasoned the meat, but because I probably made the burgers a bit too thick (if that’s even possible). The cheddar cheese, too, got lost in the mix. The slices were real thin, and I’m not certain I even tasted it with all the other stuff going on.

My wife raised her eyebrows a bit about the presence of the sour cream, but I figured if I like sour cream on chili, I should also like a little on a chili-cheeseburger. I was right — it added some moisture (remember: both the chili and burger were drier than I’d like), combined well with the chili, and gave the whole thing a bite that it didn’t get from the cheddar.

I chose the challah rolls by default — they were the only roughly burger-sized roll at the Grand Central Market and I really didn’t feel like stopping somewhere else. But that turned out fortuitous, as the sweetness of the challah added a whole different dimension to the burger. Really, the rolls were probably the best part. Hat tip to Zaro’s.

All in all it was good, but it didn’t match my hopes. Give it a 9 for inspiration and a 5 for execution, which is pretty much the story of my life.

What it’s worth: Not easy to estimate since I had some of the ingredients already, and bought way more than two slices of cheese and everything (plus it was almost a full week ago now). I think these things cost me about $6 each, plus about 20 minutes of prep time.

How it rates: 70 out of 100.