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Nacho Burger

Carson Morby
A messy, delicious burger with the most delicious nacho cheese touch.
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Course Main Course
Cuisine American

Ingredients
  

  • 1 LB Ground Beef
  • 2 Tbsp Carne Asada Dry Rub (See Description for the Link)
  • Pickled Jalapenos
  • 1 Avocado
  • 1 Jar White Nacho Cheese or Regular Nacho Cheese
  • 1 Tomato
  • 4 Leafs Romaine Lettuce
  • 4 Hamburger Buns

Instructions
 

  • Preheat your grill for high heat, or direct heat grilling. I like a good crust on these
  • Form the ground beef into 3 to 4 patties depending on how thick you like them. Season each patty with the carne asada dry rub.
  • Let the rub soak into the patties for a couple of minutes.
  • Grill the burgers on direct heat until they reach your desired doneness. I like my burgers fully cooked, so I usually go to somewhere around 160 degrees F.
  • Let the burger rest under a tent of foil for a couple of minutes.
  • Toast the buns. To assemble the burgers, place lettuce on the bottom bun, followed by a slice of tomato.
  • Place a burger patty on top of the tomato. Place thin slices of avocado on top of the patty. Using a spoon, put a generous portion of nacho cheese sauce on top of the avocado slices. I like to heat mine up in the microwave for a bit so it's hot.
  • Finish topping the burger with a few rings of pickled jalapenos. Feel free to skip this if you don't like a bit of spice. Top the burger with the top bun, and enjoy!

Notes

Visit https://yolkandsmoke.com/carne-asada-rub-and-marinade/ for the dry rub recipe