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Loaded Nacho Burgers

By Russell Selander

Published on June 2, 2020

Time

50 minutes, plus 30 minutes resting

Yield

Serves 4

Loaded Nacho Burgers

Ingredients

1 small tomato, cored and chopped1 tablespoon minced shallot 2 teaspoons minced jarred jalapeño, plus extra for serving¾ teaspoon table salt, divided4 ounces tortilla chips 8 ounces Colby Jack cheese, shredded (2 cups)1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef¼ teaspoon pepper 1 teaspoon vegetable oil 2 tablespoons chopped fresh cilantro 1 teaspoon lime juice ¼ cup sour cream 4 hamburger buns, toasted if desired1 cup shredded iceberg lettuce

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

  1. Combine tomato, shallot, jalapeños, and ¼ teaspoon salt in bowl. Transfer salsa to fine-mesh strainer set over bowl and let sit for 30 minutes. Discard accumulated juices and return salsa to now empty bowl; set aside for serving.
  2. Divide half of tortilla chips into four equal mounds (about 4 inches in diameter) on rimmed baking sheet and top with 1 cup Colby Jack. Repeat layering with remaining chips and Colby Jack; set aside.
  3. Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  4. Season patties with remaining ½ teaspoon salt and pepper. Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to second rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while finishing nachos and salsa.
  5. Bake nachos until cheese has melted, about 5 minutes. Stir cilantro and lime juice into salsa and season with salt and pepper to taste.
  6. Spread sour cream over bun tops. Serve burgers on buns, topped with nachos, lettuce, salsa, and extra jalapeños.
Loaded Nacho Burgers
Photography by Keller + Keller. Styling by Chantal Lambeth.

Loaded Nacho Burgers

Headshot of Russell Selander
By Russell Selander
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Time

50 minutes, plus 30 minutes resting

Yield

Serves 4

Ingredients

1 small tomato, cored and chopped
1 tablespoon minced shallot
2 teaspoons minced jarred jalapeño, plus extra for serving
¾ teaspoon table salt, divided
4 ounces tortilla chips
8 ounces Colby Jack cheese, shredded (2 cups)
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¼ teaspoon pepper
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup sour cream
4 hamburger buns, toasted if desired
1 cup shredded iceberg lettuce

Ingredients

1 small tomato, cored and chopped
1 tablespoon minced shallot
2 teaspoons minced jarred jalapeño, plus extra for serving
¾ teaspoon table salt, divided
4 ounces tortilla chips
8 ounces Colby Jack cheese, shredded (2 cups)
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¼ teaspoon pepper
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup sour cream
4 hamburger buns, toasted if desired
1 cup shredded iceberg lettuce

Ingredients

1 small tomato, cored and chopped
1 tablespoon minced shallot
2 teaspoons minced jarred jalapeño, plus extra for serving
¾ teaspoon table salt, divided
4 ounces tortilla chips
8 ounces Colby Jack cheese, shredded (2 cups)
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¼ teaspoon pepper
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup sour cream
4 hamburger buns, toasted if desired
1 cup shredded iceberg lettuce

Why This Recipe Works

The burger part was easy—we opted for home-ground beef burgers that we seared in a skillet before finishing in the oven to a perfect medium-rare. Next, we set our sights on the nacho component. Nachos are all about layering, so we started by assembling four distinct piles of chips on a rimmed baking sheet, consisting of just a few chips each. We covered the chips with an abundant amount of cheese and added some jalapeños and beans. After repeating this layering once more, we baked our nacho piles until the chips were super crunchy and the melted cheese bound the elements together. To finish, we slid the nacho piles onto the burgers and topped them with shredded lettuce, a dollop of sour cream, and fresh salsa.

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

  1. Combine tomato, shallot, jalapeños, and ¼ teaspoon salt in bowl. Transfer salsa to fine-mesh strainer set over bowl and let sit for 30 minutes. Discard accumulated juices and return salsa to now empty bowl; set aside for serving.
  2. Divide half of tortilla chips into four equal mounds (about 4 inches in diameter) on rimmed baking sheet and top with 1 cup Colby Jack. Repeat layering with remaining chips and Colby Jack; set aside.
  3. Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  4. Season patties with remaining ½ teaspoon salt and pepper. Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to second rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while finishing nachos and salsa.
  5. Bake nachos until cheese has melted, about 5 minutes. Stir cilantro and lime juice into salsa and season with salt and pepper to taste.
  6. Spread sour cream over bun tops. Serve burgers on buns, topped with nachos, lettuce, salsa, and extra jalapeños.

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