Nacho Burger Recipe

Name: Nacho Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Jalapenos (page 115), thinly sliced; 1/2 cup coarsely crumbled blue corn tortilla chips

Servings: persons

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 Jalapenos (page 115), thinly sliced
1/2 cup coarsely crumbled blue corn tortilla chips

1
To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl.
2
Add the tomatoes, onion, and cilantro and mix to combine; season with salt.
3
The salsa can be made 4 hours in advance, covered, and refrigerated.
4
Bring to room temperature before using.
5
Divide the meat into 4 equal portions (about 6 ounces each).
6
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
7
Season both sides of each burger with salt and pepper.
8
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).
9
Place the burgers on the bun bottoms.
10
Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapenos and blue corn chips.
11
Cover with the burger tops and serve immediately.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1 tablespoon canola oil, 2 teaspoons pureed canned chipotle chiles in adobo, 3 plum tomatoes, seeded and finely diced, and more.

Yes, Nacho Burger falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nacho Burger

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