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
Units
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- 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