My Nacho Burger starts with a large (1/3 pound) burger patty flavored with taco seasoning blend for a great Tex-Mex flavor. To get six 1/3-pound burgers you will need 2 pounds of ground beef. Don’t worry you’re going to love this enough to want a big burger. Then I basically add what I put on nachos—pico de gallo, pickled jalapenos, avocado, and even tortilla chips! It might sound strange but trust me the chips completely make the burger. Adding 4-5 chips right below the patty gives the whole thing extra texture and boost the Nacho Burger experience. I like this recipe so much that we had them for dinner one night and I made a fresh batch for lunch the very next day! That good!
What’s Great About This Burger?
This burger has a lot going for it. For starters, the beef is seasoned well which creates the perfect base for all the toppings. The burger is sprinkled with queso fresco. The queso and the avocado work as a nice creamy component on the burger. Meanwhile, the tortilla chips add a ton of texture and the pico de gallo and jalapenos brighten up the flavors with some fresh notes and a little bit of spice. That’s just my way of saying this burger is DELICIOUS.
Tips for Grilling a Great Beef Burger
There’s no need to overthink making a great burger, but there are a few tips that will give you big returns when grilling.
Sometimes I like a thinner patty for burgers (like smash burgers), but these do better with a thicker 1/3 pound burger, which holds up better on the grill and stands up to the toppings.When shaping the burgers, shape them slightly larger than your buns.When shaping the burgers put a divot or indentation in the middle. As the burger grills it will shrink and fill in that divot so that you have an even burger (without a funny looking bulge.)Grill the burgers over direct heat for about 4 minutes per side and you’ll end up with a great medium burger.Top with the queso fresco a minute or two before the burgers are done to give the cheese some time to warm up.
For more burger grilling tips check out our guide: How to Grill the Best Burgers.
Bun Advice for Nacho Burgers
You need a sturdy bun for these guys. I recommend a potato bun or brioche bun that has been grilled so it has a nice crust on it. The avocado should be spread on the bottom bun and topped with tortilla chips before you add the patty. If you don’t have a sturdy bun, it’ll just fall apart once you add the pico de gallo and other toppings, so a good bun is essential!
Swaps and Substitutions
You can kind of go crazy on toppings here. Anything that goes on nachos can go on these burgers but do have some restraint. I have my list of favorite toppings in the actual recipe below, but you could also try any of these. Either way, I would limit the number off toppings to just a few. Here are some ideas:
Refried beansCrumbled chorizoNacho cheese saucePickled onionsLettuce
What to Serve with Nacho Burgers
I like to serve my nacho burger with French fries and a cold margarita, but you could go with a salad too. And, frankly, you can never have too much chips and salsa. Double the batch of pico de gallo and you’re all set!
1 cup red onion, diced 1 cup Roma tomatoes, diced 1 jalapeno, seeded and diced 2 tablespoons fresh cilantro, chopped 1/2 lime, juiced 1/8 teaspoon salt
For the burger
2 pounds ground beef 2 tablespoons taco seasoning 8 ounces queso fresco, crumbled 6 potato hamburger buns 2 ripe avocados, pitted and sliced Tortilla chips, for topping Pickled jalapenos, for topping
Optionally, I like to rub the grates of the grill with a few paper towels dabbed in neutral oil. Use tongs to very quickly oil the grates to prevent sticking.
