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“Nacho” Typical Burger

This simple and easy to prepare recipe creatively combines bold Tex-Mex flavors with the classic all-American bacon cheeseburger. With a kick of Southwest spice, the creamy coolness of guacamole, the zip of cilantro, and the surprise crunch of tortilla chips, this creation is definitely "nacho” typical burger.


Guacamole Spread:
2 medium size ripe California avocados
1 (1 ounce) package mild guacamole seasoning mix
½ cup Sutter Home Zinfandel wine
1 (1.25 ounce) package taco seasoning mix
2 lbs. ground beef sirloin, chilled
1 (4 ounce) can diced jalapeño peppers, drained
1 (2.25 ounce) can sliced black olives, drained
Vegetable oil for brushing on grill rack
6 deli slices of cheddar cheese
9 purchased pre-cooked bacon slices, cut in half crosswise
¼ cup Colavita Extra Virgin Olive Oil
6 (4½-inch diameter) onion-style hamburger buns
48 Kettle Little Dippers Organic Tortilla Chips
6 large green leaf lettuce leaves, trimmed to cover buns
12 (¼-inch-thick) tomato slices cut from medium size tomatoes
2 cups loosely packed fresh cilantro leaves, stems discarded
6 (¼-inch-thick) large round sweet onion slices, slightly separated into rings


Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the guacamole, follow package instructions. Set aside. To make the patties, in a small bowl, add wine and taco seasoning. Mix until seasoning dissolves. In a large bowl, add the beef, peppers, olives, and wine/taco seasoning. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions. Form portions into patties to fit the buns. Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium. Top each patty with a cheese slice during final minute of cooking. Remove burgers from heat and let rest on a sheet pan. Meanwhile, heat a large ovenproof skillet on the grill rack. When the skillet is hot add the pre-cooked bacon slices and heat until warm (about 1 minute). Remove skillet from grill and set aside bacon slices. Brush cut sides of buns evenly with olive oil. Place buns, cut side down, on grill to lightly toast. To assemble burgers, on the cut side of each bun bottom place 8 tortilla chips, overlapping slightly. Add a lettuce leaf, 2 tomato slices, 1/3 cup of cilantro, a patty, 3 slices of bacon, and a slightly separated onion slice. Place an equal portion of the guacamole spread on the cut side of each bun top and spread evenly. Place each bun top on top of the onion. Slice in half and serve. Makes 6 burgers


*For those that prefer less spice, a drained 4 ounce can of diced green chiles may be substituted for the jalapeños.