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Chili's Nacho Burger

Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

  Pico de gallo
2   Tomatoes - dice (medium)
1/2 cup 31g / 1.1ozSpanish onion - dice
2 teaspoons 10mlFresh jalapeno pepper - seed, chop
2 teaspoons 10mlFresh cilantro - mince fine
1   Salt
2   Or 1 lg Haas avocado (small)
2 tablespoons 30mlSour cream
1/4 cup 15g / 0.5ozTomato - dice
1/2 teaspoon 2.5mlJalapeno - dice
1/4 teaspoon 1.3mlFresh cilantro - chop
1/4 teaspoon 1.3mlLemon juice
1/8 teaspoon 0.6mlSalt
  Chili queso
3 oz 85gGround beef
1 teaspoon 5mlAll-purpose flour
1   Salt
1   Ground black pepper
1   Cheez whiz
2 tablespoons 30mlMilk
1/2 teaspoon 2.5mlChili powder
1/2 teaspoon 2.5mlCumin
1/2 teaspoon 2.5mlPaprika
2 lbs 908g / 32ozGround beef
4 lbs 1816g / 64ozSesame seed buns (large)
2 cups 474mlIceberg lettuce - shred or chop thin
2 tablespoons 30mlMayonnaise
1   Green onion - chop
16   Tortilla chips - crumble, up to 20
2   Fresh jalapenos - slice, up to 3

Recipe Instructions

PICO DE GALLO: Combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator.

GUACAMOLE: In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.

CHILI QUESO: In yet another small bowl, mix together ground beef, flour, salt, black pepper, and chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. Melt the Cheez Whiz with 2 tbs of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four 1/2-lb portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. Build the burger open-faced in the following order starting with the bottom bun.

On Bottom Bun: 1/2 c shredded lettuce, hamburger patty, 2 tbs chili queso, 4 or 5 crumbled tortilla chips, 2 tsp green onion.

On Top Bun: 1/2 tbs mayonnaise, 2 tbs pico de gallo, 2 tbs guacamole, 4 jalapeno slices. Serve burger with extra queso and guacamole. May also serve French fries on the side and use the chili queso for dipping.

Easy Sweet-And-Sour Sauce

Top Secret Recipes by Todd Wilbur


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