QUESO NACHO BURGER RECIPE BY TASTY
Here's what you need: ground beef, kosher salt, freshly ground black pepper, canola oil, seeded bun, Pace® Salsa Con Queso, green onion, green chile, tomato, tortilla chips
Provided by Pace
Categories Lunch
Yield 1 serving
Number Of Ingredients 10
Steps:
- Shape the ground beef into a round patty about 1 inch (2.54 cm) thick. Season both sides with the salt and pepper.
- Heat the canola oil in a cast-iron skillet over medium-high heat. Add the patty and cook for 2-3 minutes on each side, or until cooked to your desired temperature. Remove from the pan and let rest for 5 minutes. Wipe out the pan.
- While the burger rests, toast the burger buns cut side down in the pan for 1 minute, or until golden brown.
- Heat Pace® Salsa Con Queso according to package instructions. Stir before using.
- To assemble the burger, place the patty on the bottom bun and pour the hot Pace® Salsa Con Queso over top. Sprinkle with the green onions, green chiles, and tomato. Stack the tortilla chips on top, then finish with the top bun.
- Enjoy!
Nutrition Facts : Calories 1096 calories, Carbohydrate 68 grams, Fat 57 grams, Fiber 5 grams, Protein 72 grams, Sugar 9 grams
NACHO BURGER
My love for the ingredients of the American Southwest is pretty well documented at this point, making this burger something of a signature. Cool and creamy avocados and spicy tomato-chipotle salsa make this burger a tribute to that region. Blue corn chips supply the crunch factor that lettuce would normally provide, but in a far tastier, more southwestern way. This couldn't be called "Nacho" without cheese; sliced Monterey Jack fills the bill perfectly.
Yield serves 4
Number Of Ingredients 15
Steps:
- To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before using.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- 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).
- Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapeños and blue corn chips. Cover with the burger tops and serve immediately.
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