NACHO BURGER

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1 lb. ground beef (I used 85% lean)
1 tsp ground cumin
1 tsp. chili powder
1/2 tsp. dried oregano
salt & pepper

1 jalapeño, sliced (optional)
Jack cheese (the amount depends on how cheesy you want your burger)
Tortilla chips (I used blue corn because that’s what I like, but use whatever you prefer.)
sour cream
4 rolls
shredded lettuce

Mix meat, cumin, chili powder, oregano, salt & pepper together. Once all incorporated, make patties. The size is up to you. I made 4 burgers from the pound of beef. Once formed, you can cook them any way you like. I cooked them on the stove top purely because it rained the day they were made. Grill them by all means. After all, it is summertime.

DIVA NOTE: Instead of putting the jalapeño slices on the burger, you can chop it & mix it into the meat. The choice is yours. ALSO, Put the cheese on the burger before you start to assemble. This way it melts.

PICO DE GALLO
2 medium tomatoes, seeded & finely chopped
1/4 cup white onion, finely chopped
2 Tbsp. green bell pepper, finely chopped
1 small serrano chili,finely chopped
1 Tbsp. lime juice
1/3 cup cilantro, chopped
1 tsp. kosher salt

Mix all the ingredients into a bowl & stir together. Taste & add whatever you feel you would like more of. I always tend to add more cilantro & lime.

GUACAMOLE
(makes about 1 3/4 cups)
1 large or 2 small Hass avocado, peeled & pitted
2 Tbsp. white onion, finely chopped
1/4 cup cilantro, chopped
1 Tbsp. fresh lime juice
1 Tbsp. jalapeño, finely chopped
1/2 tsp. kosher salt

Mash the avocados in a bowl with the back of a fork. Make it as chunky as you like. Add the rest of the ingredients & stir to incorporate. Taste & adjust it needed.

TO ASSEMBLE

Stacking in this order is best; bun bottom, lettuce, burger, chips, guacamole, pico de gallo, sour cream, jalapeño slices if using. DONE!

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