The Ultimate Nacho Burger
The Ultimate Nacho Burger
Posted: Aug 12, 2010 |
Ingredients
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
Preparation
First make the pico de gallo. All you have to do is combine all of the ingredients for the pico in a small bowl and mix them together well. Cover bowl and chill in the refrigerator.
Now for the guacamole. In a small bowl, mash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.
Next we’ll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef.
Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks.
Cook until it’s brown, then set aside.
Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.
Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done.
Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the bottom bun:
On The Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.
Makes 4 burgers.
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Dominic Martinez -
About the Author:
I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn’t!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. You can also check out their large selection of delicious barbecue chicken recipes.
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Article Tags:
nacho, burger, hamburger, burger recipe, nacho recipe, meal, dinner, mexican, tex mex, texmex, chilli, queso, cheese, pico de gallo, guacamole, lettuce, salad
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Dallas, TX (Vocus) July 15, 2008
Truco Enterprises is once again introducing Premium Quality products to the market.
Last Fall, Truco successfully ventured its On The Border Product line into the Southwest/Mexican frozen category with the Chicken and Steak Fajita kits. Due to consumer demand, the premium brand is now launching: Frozen Quesadillas, Taquitos, Supreme Queso and Creamy White Queso with Spinach.
On The Border® Quesadilla
The blend of Mexican and American cheeses has been carefully balanced to achieve the perfect Tex-Mex combination for an authentic Mexican flavor that is palatable to the American customer.
They then enhanced this bold cheese flavor with perfectly seasoned chicken cuts, peppers, onions, and a secret seasoning all enclosed by a flour tortilla that is crispy on the outside yet flaky and fresh tasting in order to achieve the perfect Premium Quality On The Border® Quesadilla.
On The Border® Deluxe Taquitos
The Premium Quality Taquitos are a complex mix of chicken, cheese, vegetables, and spices that are mixed in a carefully crafted proportion that provides a gourmet quality filling to an overstuffed taquito.
The portions and ratio of filling to tortilla is unparalleled, they are a meal on their own. The taquitos have 50 % more filling than the competitors and the filling quality and flavor are beyond comparison!
On The Border® Supreme Queso
The rich, intense American and cheddar cheese flavor coupled with a thick “dipable” texture provided by milk, cream and other ingredients describes the fabulous Premium Quality On The Border® Supreme Queso.
The flavor is enhanced by a mixture of beef and pork blended with a special seasoning mix and vegetables such as tomatoes, onions, and peppers resulting in a queso that you just cannot stop dipping your chips into…. over and over again.
On The Border® Creamy White Queso with Spinach
The perfect blend of Monterey Queso and the finest Spinach combined with Chipotle Peppers gives this Premium Quality Spinach Queso a rich and hearty taste.
The Queso comes in a ready to serve bowl, all you have to do is microwave and serve.
OTB Premium Quality Frozen dinners and appetizers are available nationwide and can also be ordered by contacting Dawn Grosvenor at otbfrozen@truco.com, or 1-800-471-7723, ext. 355.
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More information about Texmex
Question by Julie B: How should I cook a pork shoulder? I am looking for something maybe texmex or spanish?
I have never done a large pork shoulder before, this is about 7 pounds. I have had a Puerto Rican friend make an AWESOME pork once, I think they used moho or something on it? I can cook it on a chargriller charcoal grill..I dont have a smoker box but I can make a smoke pack with foil or something if that would be part of the recipe. I can’t wait to eat this thing! Thanks for all the help, you guys rock!
Best answer:
Answer by Cynthia M
I cook a picnic pork shoulder in the crockpot once a week. I place the whole shoulder in the crockpot put it on low for about 8 hours. You can place an onion in the pot and a small amount of water as the shoulder will give off a lot of fat and you dont want it too boil over in the pot. Little salt Little Pepper and you are eattin sooooo good. Also my favorite site for cheap life insurance if you want to get a free quote today.
Add your own answer in the comments!
If you are looking for a tex-mex flavor, then consider using cumin, chili powder, garlic, and lime in your marinade and rub. I’d recommend that you make a rub out of:
1 T kosher salt
1 tsp fresh ground pepper
2 tsp Cumin
2 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Red Pepper Flakes (or to taste)
You can double or triple this, depending on the size of the roast. Since the mixture will turn your hands red, you might also put on some rubber gloves! Massage the rub into the meat and let it “marinate” for at least an hour before cooking. Pork shoulder is best when cooked for a long period of time over a lower flame. If you are grilling it, put it over indirect heat for the duration and plan on at least 20 minutes per pound of meat or more. After the pork has been cooking, baste with:
1/2 cup lime juice
1 cup green chili sauce
1 cube melted butter
Make sure that your pork doesn’t burn after you start marinating.
make carnitas.
they have many recipes
online Im still trying
to perfect it so
im not gonna give
you my recipe.(hazerdous)lol…..
its sooo good its
sweet,spicy,so flavorfull.
This is the authentic Puerto Rican Recipe…
Pernil (Roast Pork Shoulder)
Pernil (Roast Pork)
Ingredients
1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste (This ia a Goya all purpose seasoning)
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano
Directions
Start by pre-heating your oven to 350º.
Sit down and peel all the garlic
Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don’t think about that new dress that he won’t let you buy when you are stabbing the pernil).
Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. it is ready.!
Place about 1 teaspoon of the paste into each hole of the pernil.
Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 – 20 minutes on a high setting for some crunchy “chicharrón” skin.
Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
Sit down and relax.
This is a huge favorite in my house, Mexican Carnitas, but I don’t fry them (lose flavor that way, and better for you to broil, i think) It’s a bit time consuming but SO GOOD!!
First, generously salt and pepper the whole shoulder. Heat a couple TB canola oil in a skillet, and sear all the sides of the shoulder. Now, combine all these ingredients:
1 TB garlic salt
1 TB brown sugar
1 beef bouillon cube
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
Mix together and rub all over seared shoulder. Then, place shoulder in crock pot with 1/4 c water, juice of one orange, and juice of one lime. Cook on high about 5 hours, or low about 8 (depends on your crock pot) I usually place the fattiest side up, so there isn’t as much fat in the broth once it’s done cooking (just pull it off of the top when it’s done cooking). Now, after it cooks, it should fall off the bone. Shred it up, place it on a broiler pan, and pour some of the cooking liquid over it; broil on high until slightly crispy. Serve in a warm corn tortilla with diced onion, cilantro, and shredded cabbage, with a squeeze of lime. SO GOOD!! (you can also do that recipe on the stove top, just place in a large pot instead and simmer on low for a few hours.)