Nacho Burger Recipes

NACHO CHEESEBURGER

Nacho cheeseburger image

Pile up burgers with cheese, guacamole, chipotle, salsa and nachos for a fiery and zingy twist on a cheeseburger. The nachos give added crunch

Provided by Esther Clark

Time 25m

Number Of Ingredients 8

Ingredients

2 beef burgers
2 slices cheddar
2 sesame seed burger buns
2 tbsp guacamole
2 tbsp chipotle or chilli mayo
2 tbsp salsa
small handful salted nachos
½ small bunch coriander , leaves torn

Steps:

Heat the grill to medium-high. Put the burgers on a baking sheet and grill for 5-8 mins on each side until cooked through. For the last minute, top the burgers with the cheese slices and grill until melted. Lightly toast the burger buns. Divide the guacamole, burgers, chipotle or chilli mayo, salsa and nachos, broken up, between each bun. Finish with a sprinkling of torn coriander.

Nutrition Facts : Calories 667 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 3 milligram of sodium

NACHO BURGER

Nacho Burger image

My love for the ingredients of the American Southwest is pretty well documented at this point, making this burger something of a signature. Cool and creamy avocados and spicy tomato-chipotle salsa make this burger a tribute to that region. Blue corn chips supply the crunch factor that lettuce would normally provide, but in a far tastier, more southwestern way. This couldn't be called "Nacho" without cheese; sliced Monterey Jack fills the bill perfectly.

Yield serves 4

Number Of Ingredients 15

Ingredients

3 tablespoons red wine vinegar
1 tablespoon canola oil
2 teaspoons pureed canned chipotle chiles in adobo
3 plum tomatoes, seeded and finely diced
2 tablespoons finely diced red onion
2 tablespoons finely chopped fresh cilantro leaves
Kosher salt
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 slices Monterey Jack cheese, each 1/4 inch thick
4 hamburger buns, split; toasted (see page 15), if desired
Avocado Relish (page 34)
4 Pickled Jalapeños (page 115), thinly sliced
1/2 cup coarsely crumbled blue corn tortilla chips

Steps:

To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before using.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers, using the canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapeños and blue corn chips. Cover with the burger tops and serve immediately.

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