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The Ultimate Nacho Burger

I’ve got some big news to tell you…

We bought a cow! Well technically we bought 1/4 of a cow and it is hanging out in our deep freeze. It was a good deal and it was 100% grass fed!

So now we have a whole lot of beef to make! So be prepared for a lot of beef recipes to come.

Last Sunday I was trying to brainstorm on the fly of what to make for dinner. I asked my husband’s input and he said he wanted some comfort food and I immediately thought of a big bowl of hearty stew or a lasagna. Isn’t that what you think of when you think of comfort food?

Well my husband’s answer was not even close to mine. He said he thought comfort food was a big burger or nachos, so basically junk food? Guess I just learned something new about my husband haha

Trying to be a good wife, I wanted to make all of those favorite flavors in one dish-and thus The Ultimate Nacho Burger was born!  It is basically like upside down nachos.

The burger is seasoned up like taco meat and is super flavorful. Next we have all of your favorite toppings: homemade guacamole, salsa, and it wouldn’t be nachos without the gooey melty cheese on top.  My husband called this the cheese gravy.

The Ultimate Nacho Burger2

Top if off with some crumbled tortilla chips and chopped cilantro and you have got yourself a winner.  No burger buns required with this meal. All you are going to need a fork to shovel it in your mouth.  Now that is a touch down!

It’s ok to eat something indulgent every once and awhile, right?  You can just work out thirty extra minutes at the gym.  I call that one girl math.  They are bound to cancel each other out!

Make this impressive burger tonight while watching the Super Bowl or any game night for an impressive game day meal.

The Ultimate Nacho Burger
 
Serves: 4
Ingredients
  • For the cheese sauce:
  • 1 tablespoon butter
  • 1-2 tablespoons gluten free flour
  • 1½ cups milk, warmed in the microwave for about 30 seconds
  • ½ pound (about 2½ cups) Monterey Jack cheese
  • 2 tablespoons parmesan cheese
  • salt and pepper, to taste
  • For the burgers:
  • 1 pound of ground beef (or ground meat of choice)
  • ¼ cup chopped cilantro (reserve some for garnish)
  • 1 tablespoon chili powder
  • 1 tablespoon grill seasoning
  • 2 teaspoons ground cumin
  • ¼ onion, grated directly into the bowl to get all the onion juices down there
  • 1 tablespoon hot sauce (I used Frank’s)
  • salt and pepper, to taste
  • olive oil, for drizzling
  • For the guacamole:
  • 2 avocados
  • 2 tablespoons store bought salsa (more salsa needed for topping)
  • ¼ teaspoon garlic salt (or more to taste)
  • juice of ½ a lime
  • salt and pepper, to taste
  • Corn tortilla chips for topping and scooping up the extra cheese sauce.
Instructions
  1. Set the ground beef on the counter to come to room temperature, for about 20 minutes.
  2. While you are waiting on that, start the cheese sauce. In a medium sized sauce pot melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a thick paste. I have found that it takes sometimes double the flour to make a roué with gluten free flour, so I actually used 2 tablespoons of flour to get that thick, paste like texture.
  3. Next, add in the warmed milk slowly while you continue to whisk.
  4. Allow the mixture to bubble and thicken for 5-10 minutes.
  5. When the mixture has thickened, mix in the Monterey Jack and parmesan cheeses and add salt and pepper to taste. Keep mixture over a “keep warm” temperature until the burgers are finished.
  6. Preheat a cast iron skillet or your grill outside for the burgers while you assemble them.
  7. In a bowl combine the ground beef with all the other burger ingredients and mix well. Pat the mixture into one mound. Score the mound with the side of your hand to create 4 even sections. Form into 4 even patties. Drizzle the patties with some olive oil and then place on the screaming hot cast iron skillet or grill.
  8. Cook for 3-4 minutes per side or until your desired time.
  9. While the burgers are cooking assemble the guacamole. Peel the avocado and mash it in a bowl (I just use a fork to do so) with all the other guacamole ingredients. Set aside until burgers are done.
  10. To assemble the burgers, place the burger on the plate, top it with the homemade guacamole, store bough salsa, the cheese gravy, crumbled tortilla chips, and chopped cilantro.

 

 

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