The Weekly Burger: "nacho" average burger
Monday, April 6, 2009
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It has come to my realization recently that “stuffed” burgers are the cool thing. Being the slave to fads that I am, I got in my kitchen with some meat, cheese, and the rest of my random ingredients and got to work. “Cheese is always a good stuffing, so I guess I’ll start there,” I thought to myself. So I grabbed some cheeses and started stuffing burger patties. I had a cheese dip that I used and it gave such a delightful flavor to the patty, I decided this would be the next weekly burger! I just had to make this delicious creation. Here is the fruit of my labor.
The Nacho Burger
Makes three burgers.
Ingredients:
1 pounds ground beef
3 tablespoons queso dip
1 ½ teaspoon chili powder
Salt and Pepper
1/2 jalapeno, minced
1 small head iceberg lettuce
A handful of tortilla chips, crumbled up
3 buns
Pico de Gallo:
1 medium tomato, diced
1 small onion, diced
The other ½ jalapeno, diced
1 teaspoon cilantro, minced
A little salt
Queso Dip:
4-8 ounces cheese; be it processed cheese, cheese whiz, or any other assortment that you enjoy. I used a shelf stable processed cheese food product that was “first made in 1918 by Swiss immigrant…”
A splash of milk, just to make the cheese a little runny
¼ pound ground beef, seasoned to your liking
Optional: Peppers
Equipment:
A microwave safe bowl if you go about melting your cheese with your nuke-box. Otherwise you will need a small saucepot and your favorite burger cooking tool. Standard stuff, here.
Procedure:
Make the pico de gallo first. Dice your tomato and onion into fairly similar sized pieces, the jalapeno into smaller pieces and mince the cilantro. Toss it all together with a little bit of salt and taste and adjust or cover and refrigerate. It will certainly benefit from a rest in the cold, and if you are so inclined to, add a little citrus juice.
On to the cheese. Get your cheese stuffs out and cut into cubes. Add it and a tablespoon of milk to start off with to your saucepot and start the heat on low. Let it get all melty and if it’s too thick, add a little more milk. If not, add your peppers. Brown your ground beef, breaking it up into very small pieces. Think of sausage gravy sized chunks. Once cooked through, drain and mix together. Keep it on very low heat until you are ready to eat.
For the burgers, get out the ground beef and size it into six small meatballs. Flatten them all as you would normally and lay them out. On three of them, add about one tablespoon of your cheese dip and smooth it around leaving just about a quarter inch of burger on the outside untouched by the cheese. Add a mini-patty that wasn’t cheesed and seal it off by gently pressing on the edges. Cook the burgers to your desired done-ness.
While the burgers are being finished up, make some shredded iceberg lettuce. Just core the head and cut in half, then make thin strips until you have enough for your burgers
Assembly:
Take your buns and spread them lightly with sour cream, then add to the bottom bun your shredded lettuce, followed by your burger, top that with your cheese dip, crumble some tortilla chips to add some crunch and finish with however much pico de gallo you want. Serve it with some chips and enjoy!
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