My cousin showed up with these at a backyard cookout and I spent the whole afternoon eating them instead of the hot dogs. Big difference. The queso sauce is the part I keep coming back to: pepperjack melted into a proper bechamel base, poured warm over the patties. Nachos on a burger sounds like too much, but the tortilla chips add a crunch that holds up briefly under the sauce. Chipotle salsa from scratch in about ten minutes. It all ends up tasting cohesive.
How to Make Nacho Burgers
The chipotle salsa
Make the salsa first and refrigerate it while you prep everything else. It improves with 20 minutes of resting. One chipotle in adobo gives a smoky heat that’s present but not punishing; add a second if you want more fire.
Keeping the queso pourable
The cheese sauce thickens as it cools. Keep it warm over very low heat until you’re ready to serve, stirring occasionally. If it tightens too much, a bit of milk loosens it back up without affecting the flavour. 
Nacho Burgers
- Total Time: 31 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A twist on the classic burger, these Nachos Burgers are topped with homemade salsa and queso, plus creamy avocado. Grill up some patties and get ready for a flavor explosion!
Ingredients
- 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
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 1/2 cups (355 ml) milk
- 1/2 lbs (227 g) pepperjack cheese, shredded
- Salt & freshly ground pepper
- 1 1/2 lbs (680 g) 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 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 the mixture to cool (it will thicken as it cools).
- Burgers
- Light a grill. Form the beef into 4 patties, brush with oil, and season with salt and pepper.
- Grill over medium-high heat (about 375°F/190°C) for 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.
Notes
- For a spicier salsa, add more chipotle chile or a pinch of cayenne pepper.
- To prevent the cheese sauce from becoming too thick, add a tablespoon of milk or cream if needed.
- Leftover burgers can be stored separately from toppings for up to 3 days; reheat gently before assembling.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I make the cheese sauce ahead of time?
Yes, make it up to a day in advance and store it in the fridge. Reheat gently on the stove, adding a bit of milk to thin it back out if needed.
What can I substitute for chipotle in adobo?
A teaspoon of smoked paprika mixed with a pinch of cayenne will give you similar smoky heat. The flavor will not be identical, but it gets close.
Why ground chuck specifically?
Ground chuck has about 80% lean to 20% fat, which keeps the burgers juicy on the grill. Leaner blends tend to dry out over high heat.
