Juicy, Gooey Nacho Burgers

burgers, nachos, salsa, cheeseburgers

Leave it to Bobby Flay to come up with this crazy, tasty, A M A Z I N G beef patty. It’s gooey, it’s juicy, and even a bit crunchy. If you are going to grill a burger… might as well make it the BEST burger!

Size: 4 servings

3 tbsp red wine vinegar
1 tbsp vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 tbsp red onion, finely diced
3 tbsp chopped cilantro
1 tbsp unsalted butter
1tbsp all-purpose flour
1 1/2 cups milk
1/2 pound Monterey Jack cheese, shredded
2 tbsp grated pecorino cheese
Salt and freshly ground pepper
1 1/2 lbs ground beef chuck
Vegetable oil, for brushing
Salt and freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapenos and blue corn tortilla chips, for topping


SALSA: In a bowl, combine all of the ingredients and season with salt.

CHEESE SAUCE: In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.

BURGERS: Light a grill. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapenos and chips, and serve.


Comfort Food: Warm Up with Shepherd’s Pie


In the mood for Ribs? Try Our sticky, gooey, finger-licking good luau-style ribs. Tiki Ribs – Version 2

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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