The best of both worlds collide with a beef burger that is loaded with homemade nacho cheese, Pico de Gallo, tortilla strips, and guacamole.
Is it dinner time and can’t decide on burgers or nachos? How about both! This glorious fusion is such a savory treat and crowd pleaser no doubt. I like to start this meal by getting the topping prep done first.
Tortilla strips-
Slice a stack (6 or more) of white or yellow corn tortillas into 1-inch strips. Spray with oil or brush with vegetable oil, salt, and bake at 375 for 6 minutes, rotate in the oven and bake for 6 minutes more.
Pico de Gallo-
- ¼ Yellow onion, diced small
- 1 medium tomato, diced small
- 1 jalapeno, deseeded, and diced small
- 2 tsp. Finley chopped cilantro
- Salt
Combine all the ingredients in a small bowl, mix well, cover, and refrigerate.
Guacamole-
- 1 ripe avocado
- 1 tbsp. Sour cream
- 1 1tbsp. Lime juice
- Salt and pepper
Mash the avocado in a bowl until smooth. Add the sour cream, lime, salt, and pepper. Mix until combined. Cover and refrigerate.
Nacho cheese sauce-
- 6 oz extra sharp cheddar cheese, shredded
- 1 ½ tbsp. Butter
- 1 tbsp. Flour
- ¾ cup milk (I use 2%)
- ½ tsp chili powder
Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Cook for about 1 minute while constantly whisking. Add the milk and whisk. Cook for a couple minutes while whisking. Once it starts to thicken and can coat the back of a spoon, add the cheese. Stir with a wooden spoon until melted and creamy. Add the chili powder, mix and set aside.
Look at this deliciousness!
Beef-
Let’s talk beef really quick. I think the key to any great burger is quality meat. If you have a local butcher that is the best place to shop or look for grass-fed local farms in your grocery stores.
I like to use brioche bun, but sesame does the job too. We will assemble shredded lettuce, burger, cheese sauce, tortilla strips, and Pico. A nice layer of mayo and guacamole on the top bun and voila! A cheesy masterpiece. I like to serve with steak fries or tater tots. You can serve with the extra cheese for dipping too!
Okay lets get started!
Nacho Cheeseburger
Ingredients
BURGERS
- 1-1/2 pounds grass-fed ground beef
- 4 brioche or sesame seed buns
- sea salt and fresh cracked pepper
Tortilla strips
- 6-8 white or yellow corn tortilla strips sliced into 1 inch strips
- 2 tbsp. avocado or vegetable oil can use spray or brush on
Pico
- 1/4 yellow onion, diced small
- 1 medium tomato, diced small
- 1 jalapeno, deseeded, diced small
- 2 tbsp. cilantro, minced
- 1/2 tsp. salt
Guacamole
- 1 large avocado, ripe
- 1 tbsp. sour cream
- 1 tbsp. lime juice
- salt and pepper to taste
Nacho cheese sauce
- 6 oz extra sharp cheddar cheese
- 1 1/2 tbsp. butter
- 1 tbsp. flour
- 3/4 cup milk I use 2%
- 1/2 tsp. chili powder
Extras
- shredded lettuce
- mayonnaise
Instructions
Tortilla strips
- Preheat the oven to 375℉ If you have a convection setting use that. Arrange the 1 inch strips on a baking sheet and spray or brush on the oil on one side. Spinkle with sea or kosher salt and bake for 6 minutes. After 6 minutes, rotate the pan in the overn and bake for 6 more minutes. They shoud be golden brown. If not cook a bit more. Set aside and move onto the toppings.
Pico de Gallo
- Combine all the Pico ingredients in a small bowl, mix well, cover, and refrigerate.
Guacaomole
- Mash the avocado in a bowl until smooth. Add the sour cream, lime, salt, and pepper. Mix until combined. Cover and refrigerate.
Nacho cheese
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Cook for about 1 minute while constantly whisking. Add the milk and whisk. Cook for a couple minutes while whisking. Once it starts to thicken and can coat the back of a spoon, add the cheese. Stir with a wooden spoon until melted and creamy. Add the chili powder, mix, turn off the heat, and set aside.
Burgers
- Start by toasting the buns. I use the oven with a bit of avocado oil sprayed on them. Bake at 400 ℉ for 6 minutes. Burgers-Split the beef into 4 equal parts. Make into a ball an then press into a round patty. Grill or cook on the stovetop. If you have a griddle or cast-iron this is the best option. If not, not worries just cook em up!Set the pan/griddle to med-high heat and place the patties in. Season one side with salt and pepper. Let them cook for about 6 minutes and then flip. Season that side with salt and pepper. Cook for 6 more minutes or until desired doneness. Once done set aside. *Salt and pepper is all that is needed for seasoning as we have so much flavor in our toppings.
Assembly
- When ready to assemble, pop the cheese back on medium/low heat and add a splash of milk. Stir constantly until nice and smooth again. Will only take a few moments.
- Let's make the burgers!Start wih bottom bun. Spread on some light mayonnaise.
- Next goes shredded lettuce.
- Now the burgr patty.
- To the patty pour on some cheese. 2 tbsp or so.
- Crunch some tortilla strips on top of the cheese.
- Now a scoop of pico.
- Smear the top bun with some mayonnaise and then good scoop of guacaomole on top of the mayo.
- Assemble the top bun and ENJOY!
