Up Your Tailgating Game With These Nacho Burgers

By theadmin

Tailgating has become as competitive as the game itself. We suggest stacking the odds in your favor this fall with a Tex-Mex twist on the classic burger: Tuck the cheese and jalapeños inside and no one will be the wiser until that first fiery bite.

Ingredients

For the burgers:
24 ounces ground chuck
4 heaping tablespoons grated cheddar or Monterey Jack cheese
2 fresh jalapeños, finely chopped
1 cup unsalted butter, softened
4 hamburger buns
Salt and pepper, to taste

For the pico de gallo:
3 Roma tomatoes, diced
½ cup yellow onion, diced
1 clove garlic, minced
1 jalapeño, finely chopped
A handful of fresh cilantro, chopped
Juice of 2 limes
Salt to taste

Method

Divide the ground chuck into four equal pieces and make a ball out of each one, making sure not to pack the meat tightly.

Make a 1 1/2-inch well in the center of each ball and put 1 heaping tablespoon of grated cheese and 1/4 of the chopped jalapeños in each. Gently pull the sides up and over the well, closing it so the cheese and chopped jalapeños stay inside. Note: You may do this in advance and refrigerate. Just be sure to let the burgers come to room temperature before cooking so they’ll cook evenly.

To make the pico de gallo, mix together the chopped tomatoes, onion, garlic, jalapeño, cilantro, lime juice, and salt in a medium bowl.

Preheat the oven to broil. Toast the hamburger buns, remove from the oven, and set aside.

Cook the burgers. Heat the canola oil in a cast-iron or other large, heavy skillet over medium-high heat. Season the burgers with salt and pepper on both sides, and then add the burgers to the hot skillet.

Cook on each side for 5 to 7 minutes or until cooked through. Serve on the toasted buns with a heaping spoonful of pico on top and enjoy!

Takes 1 hour, serves 4.