Nacho Burgers

01Method

1. 1

   Prepare the pico de gallo: Toss the red onion, tomatoes, jalapeño, cilantro, lime juice, and salt together in a medium bowl. Adjust seasoning to taste, then cover and refrigerate until needed.

2. 2

   Mix and shape the patties: Combine the ground beef with taco seasoning in a large bowl. Divide into six equal portions and flatten each into a patty no thicker than one inch. Press a shallow dimple into the center of each patty with your thumb to ensure even cooking.

3. 3

   Get the grill ready: Preheat the grill for direct-heat cooking. For gas, aim for medium-high heat around 400–450°F. For charcoal, wait until the coals are glowing without open flame and spread them evenly. Oil the grill grates with a neutral oil using tongs and paper towels to prevent sticking.

4. 4

   Cook the patties: Grill each patty for 4 to 5 minutes per side for medium doneness. Look for defined grill marks and firm resistance when pressed; an instant-read thermometer should read 160°F. About 2 minutes before they finish, scatter crumbled queso fresco over each patty.

5. 5

   Toast the buns: Brush the cut side of the buns lightly with neutral oil and place them face-down on the grill for 15 to 20 seconds until lightly toasted.

6. 6

   Assemble and serve: Place tortilla chips and avocado slices on the bottom bun, set the cheesy patty on top, then finish with pico de gallo and pickled jalapeños.

7. 7

   Storage: Leftover burgers can be refrigerated for 3 to 4 days. Reheat in a 350°F oven for 8 to 10 minutes, adding extra cheese toward the end.