A plain burger patty thrown on the grill lets creative toppings and flavors really shine. This nacho burger has everything from the salsa to the queso and even avocado.
By Natalie McLaury
Now that it is warmer, when dinnertime strikes, I have one thing on the mind, burgers! It is perfect grilling weather.
Maybe it was the perfect day enjoyed outdoors, but this is a really solid recipe. The patties themselves are pretty basic, and it’s the toppings that shine here.
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Nacho Burgers
Description
A plain burger patty thrown on the grill lets creative toppings and flavors really shine. This nacho burger has everything from the salsa to the queso and even avocado. slightly adapted from Food and Wine Magazine
Ingredients
Scale
Salsa
- 3 tbsp red wine vinegar
- 1 tbsp vegetable oil
- 1 chipotle chile in adobo
- 3 plum tomatoes, finely diced
- 2 tbsp red onion, finely diced
- 3 tbsp chopped cilantro
- salt
Cheese sauce (note–this will make more than you need for the burgers!)
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 lb pepperjack cheese, shredded
- salt & freshly ground pepper
Burgers
- 1 1/2 lbs ground beef chuck
- vegetable oil, for brushing
- salt & freshly ground pepper
- 4 hamburger buns, split and toasted
- sliced avocado, for topping
Instructions
Salsa
- Combine all of the ingredients in a bowl and season with salt. Refrigerate until ready to serve.
Cheese sauce
- Melt the butter in a saucepan. Mix in the flour and cook for 30 seconds over medium heat.
- Whisk in the milk a little at a time. Cook, whisking, for about 5 minutes, until slightly thickened.
- Stir in the cheese until melted, then season with salt and pepper. Allow mixture to cool (will thicken as it cools).
Burgers
- Light a grill. Form beef into 4 patties, brush with oil, and season with salt and pepper.
- Grill over medium high heat about 4 minutes per side, until browned on the outside and medium within.
- Assemble burgers on buns and top with cheese sauce, salsa, and avocado.
- Category: Main
- Cuisine: American
