Nacho Burgers
Nacho Burgers

nachos meet burgers. Try this nacho burger with fresh pico de gallo, avocado, and some corn tortilla chips for a crunch.

All the things you love about nachos and everything you love about a hamburger come together to create the Nacho Burger, aka Match made in Grilling Heaven.

Then I basically add what I put on nachos – pico de gallo, pickled jalapenos, avocado, and even tortilla chips! It may sound strange, but trust me, the chips make the burger complete. Adding 4-5 chips just below the patty adds extra texture and enhances the nacho burger experience.

I like this recipe so much we ate them for dinner one night and I made a fresh batch for lunch the next day! So good!

What’s great about this burger?

This burger has it all. As a starter, the beef is well seasoned, making the perfect base for all toppings. The burger is topped with queso fresco. The queso and avocado act 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 the flavors with some fresh notes and a little spice.

That’s just my way of saying this burger is DELICIOUS.

It’s not necessary to make a great burger, but there are a few tips that will go a long way when you’re grilling.

  • Sometimes I like a thinner patty for burgers (like smash burgers), but these pair better with a thicker 1/3-pound burger that holds up better on the grill and holds up to toppings.
  • When shaping the burgers, shape them slightly larger than your buns.
  • Make a well or indentation in the center as you shape the burgers. As the burger grills, it shrinks and fills in that indentation, leaving you with an even burger (without a weird-looking bulge).
  • Grill the burgers over direct heat for about 4 minutes per side and you end up with a great medium sized burger.
  • Top the queso fresco on top a minute or two before the burgers are ready 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 tip for nacho burgers

You need a stable bun for these guys. I recommend a potato bun or brioche bun that has been grilled so it has a nice crust. The avocado should be spread on the bottom bun and topped with tortilla chips before adding the patty.

Unless you have a firm bun, it will just fall apart once you add the pico de gallo and other toppings, so a good bun is essential!

Swaps and Substitutions

You can go crazy over toppings here. Anything that goes on nachos can go on these burgers, but have some restraint. I have my list of favorite toppings in the actual recipe below, but feel free to try one of these as well. In any case, I would limit the number of toppings to a few.

Here are a few ideas:

  • Refreshed Beans
  • Crumbled chorizo
  • Nacho Cheese Sauce
  • Pickled onions
  • salad

What to serve with nacho burgers

I like to serve my nacho burger with fries and a cold margarita, but you can add a salad too. And honestly, you can never have too many chips and salsa. Double the amount of pico de gallo and you’re done!

Nacho Burger


preparation time
10 mins

cooking time
15 minutes

total time
25 minutes

portions
6 servings

yield
6 burgers

I prefer 90/10 ground beef, but you can use whatever ratio you prefer.

ingredients

For the pico de gallo

  • 1 Cup Red onionrolled

  • 1 Cup Roma tomatoesrolled

  • 1 jalapenocored and diced

  • 2 tablespoon fresh coriander, chopped

  • 1/2 Lime, juiced

  • 1/8 teaspoon Salt

For the burger

  • 2 lb ground beef

  • 2 tablespoon taco seasoning

  • 8th ounces Quarkdecay

  • 6 Potato Hamburger Buns

  • 2 ripe avocadospitted and sliced

  • tortilla chipsFor painting

  • Pickled jalapenosFor painting

method

  1. Make the pico de gallo:

    In a medium bowl, combine the red onion, tomatoes, jalapeno, cilantro, lime, and salt. Feel free to taste as you go and adjust the condiments to your liking. Cover with plastic wrap and refrigerate until ready to assemble the burgers.

  2. Season and shape burgers:

    In a large bowl, combine the ground beef and taco seasoning. Divide the meat into six even patties. Press the patties into burgers no more than 1 inch (2.5 cm) thick. Poke a well in each burger with your thumb to help the burgers cook evenly.

  3. Prepare the grill:

    Preheat grill for direct heat grilling. If using gas, set the heat to medium-high and fire to 400-450˚F. If using charcoal, cook charcoal until it no longer burns directly but coals are forming. Distribute the coals so that the heat is even.

    Optionally, I like to rub down the grill grates with a few paper towels dabbed with neutral oil. Use tongs to oil the grates very quickly to prevent sticking.

  4. Grill burgers:

    For medium sized burgers, grill the burgers for 4-5 minutes per side. The burgers are done when they have dark grill marks on both sides and can withstand pressure when pressed. If you have an instant thermometer, it should reach 160°F for medium sized burgers. Two minutes before the burgers are done, top each burger with a handful of crumbled queso fresco.

  5. Grill buns:

    While the burgers are grilling, lightly brush the buns with neutral oil and place cut-side down on the grill. Grill for 15-20 seconds.

  6. Serve burgers:

    Serve the burgers on grilled potato buns with avocado slices and tortilla chips underneath the burger and sprinkle the top of the patties with pico de gallo and pickled jalapenos.

  7. Storage and rewarming:

    Leftover burgers will keep in the fridge for 3-4 days. Heat them in a 350˚F oven for 8-10 minutes, adding cheese towards the end of baking.

nutritional information (per serving)
813 calories
47g Fat
41g carbohydrates
55g protein
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Recipes Team
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!

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