RECIPES: Recipe Details

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Nacho Burger with Fresh Salsa

This Mexican inspired recipe was born one afternoon when friends unexpectedly dropped by and the only ingredients on hand were tomatoes, onions, jalapenos, ground chuck and a box of Texas toast in the freezer. A couple of revisions later and this recipe is the final result.

Ingredients 

2 - pounds Roma tomatoes
4 - cups sweet white onion, julienned thinly - divided
12 - jalapeno peppers - divided
4 - cups green bell peppers, julienned – divided
4 - teaspoons coarse salt – divided
3 – tablespoons minced garlic
3 – tablespoons finely minced fresh cilantro – divided
2 ½ – tablespoons finely minced fresh Mexican oregano – divided
1 – 19 ounce can black beans, drained and rinsed well then coarsely mashed
1 – tablespoon freshly ground cumin seed
2 – tablespoons hot chili powder
3 – pounds freshly ground, ground chuck (ask butcher for 24% fat content), slightly chilled
vegetable oil for grill to prevent sticking
8 – slices extra sharp cheddar cheese (ask deli for medium thickness)
2 – 14 ounce boxes of garlic Texas toast, defrosted
8 – tablespoons premium ketchup
8 – leaves of Romaine lettuce, trimmed to fit patties

Instructions 

To Make the Salsa: Preheat a grill to 500°. Place a large 8 quart stock pot filled with 4 quarts of water on to boil. Once the water begins to boil, add 1 pound of tomatoes to the water and blanch for 1 minute. Remove the tomatoes immediately to an ice water bath and repeat with the second pound of tomatoes. Remove the stock pot from the grill. Peal the tomatoes and slice them in half. Remove the core and the majority of the seeds then roughly dice the tomatoes and place them in an acid proof bowl. Place a heavy gauge sauté pan onto the grill and add 2 tablespoons of salted butter. Once the butter has melted add 3 cups of the julienned onions, 8 jalapeno peppers which have been julienned (for less heat remove the seeds and ribs prior to julienne), and 3 cups of the green bell peppers, tossing to mix. Sprinkle with ½ teaspoon coarse salt and toss to mix. Stirring frequently cook the onion mixture until it just begins to brown, approximately 7 minutes. Add the diced tomatoes and 1 tablespoon of minced garlic stirring to mix and allow the liquid to just come to a simmer, approximately 4 minutes. Remove from the heat and pour the mixture back into the acid proof bowl. Add ½ teaspoon coarse salt, 1 tablespoon of freshly minced cilantro and 1 tablespoon of freshly minced Mexican oregano, stirring until well mixed. Set aside. To Make the Patties: Finely mince the remaining 1 cup sweet white onion, 4 jalapeno peppers, and the 1 cup of green bell pepper. Place in a large 6 quart mixing bowl. Add 3 teaspoons of coarse salt, 2 tablespoons of finely minced garlic, the mashed black beans, 2 tablespoons of finely minced fresh cilantro, 1 ½ tablespoons of finely minced fresh Mexican oregano, 1 tablespoon of ground cumin and 2 tablespoons of hot chili powder. Stir until all are well mixed. Add the 3 pounds of freshly ground, ground chuck. Handling the meat as little as possible gently fold all of the ingredients into the meat until all are evenly distributed. Let stand 5 minutes. Divided the meat into 8 equal portions and shape the patties a little larger than the Texas toast, without compressing the meat. The patties should be approximately ¾” thick. Oil the grill generously with the vegetable oil to prevent sticking. Place the patties on the grill and cook for 8 minutes per side for medium doneness. Place one slice of cheese onto each patty and close the lid of the grill. Allow the cheese to melt for 1 minute. Remove the patties from the grill and place on a large baking sheet. Place the 16 slices of the garlic Texas toast onto the grill and grill for 1-2 minutes per side until each is lightly browned with grill marks. Remove the toast from the grill and set aside. To Assemble Patties: Place one piece of Texas toast onto a serving plate. Spread 1 tablespoon of ketchup over the surface of the toast. Add the patty, then 1 leaf of Romaine lettuce, and top with ½ cup of the prepared salsa (for less drippiness, use a slotted spoon or hand strainer and drain off the majority of the liquid from the salsa). Cover the salsa with a second piece of Texas toast and skewer with a wooden skewer. Serve immediately. Makes 8 servings.

Comments 

For less "heat" remove the seeds and ribs from the jalapeno peppers prior to julienne. Use the freshest and highest quality ingredients for the best results.