Every Friday is Burger Friday, as far as I’m concerned. On this Friday I give you a recipe of mine that is also published in the Dutch Barbecue Magazine 2017: Mexican Nacho Burgers. And the name says it all, these burgers contain everything that is good about Mexican food. Guacamole, nachos, jalapeños, cheddar and ground beef. It doesn't get any better, does it? Although a cold Mexican beer would also be nice!
- 4 Hamburger Buns
- 600 grams Ground Beef
- 3 tablespoons Breadcrumbs
- 1 tablespoon Ketchup
- 1 tablespoon Paprika Powder
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Tabasco
- 2 handfuls of Tortilla Chips
- 200 grams Grated Cheddar
- 1 tablespoon Quark
- 1 tablespoon Mayonnaise
- 1 tablespoon Sweet Chilli Sauce
- 2 Avocados
- 2 Garlic Cloves
- 1 Tomato
- 1 Red Onion
- 12 slices Pickled Jalapeño
- Freshly Ground Black Pepper
- BBQ with Lid
- Put the ground beef, breadcrumbs, paprika, ketchup, Worcestershire sauce and Tabasco in a bowl. Add a good amount of black pepper and mix well. Form 4 equal burgers and put aside in the fridge.
- In the meantime, fire up the BBQ and prepare it for a combination of direct and indirect heat at a temperature of 220 degrees Celsius (428 Fahrenheit).
- Cut the red onion into rings. Keep a few large onion rings for each burger aside and chop the rest. Put these in a bowl. Squeeze the cloves of garlic into it. Cut the tomato into quarters and remove the flesh. Then cut into small cubes and add to the onion and garlic. Remove the pit of the avocados, peel them and cut into small cubes. Add these too. Finally, season with black pepper and mix everything well with a fork, lightly squeezing the avocado cubes. Put your guacamole in the fridge and take your burgers out while you’re at it.
- Mix the quark, mayonnaise and chili sauce in a bowl and set aside. Cut open the hamburger buns.
- Is the BBQ at the right temperature? Then the burgers can go on the grid. Grill the burgers for 2 to 3 minutes and then turn them. Now evenly divide the grated cheddar over the burgers and grill them for 2 to 3 minutes. Then move your burgers to the indirect part of the grill grid and close the BBQ.
- Let the cheddar melt in a few minutes. Now place the hamburger buns with the cutting edge on the grill rack and grill them for 1 to 2 minutes, until they are lightly toasted.
- Has the cheddar melted properly and are your buns toasted? Then it's time to build your burgers.
- To do this, take the bottom half of the buns and cover it with your mixture of quark, mayonnaise and chili sauce. Divide some tortilla chips on it and top with the burgers with cheddar. Put some onion rings and slices of pickled jalapeño on top of the burger. Finally, spoon a generous scoop of the guacamole onto the burgers and finish your Mexican Nacho Burgers with the top half of the buns. Press lightly and provide your sandwiches with a skewer for firmness.
- Serve the burgers with the remaining guacamole and some tortilla chips. Enjoy your meal!