I think everyone was on the same page when the first warm day of 2014 hit. For some of you, that might’ve been in January (lucky you!). For others, it took a bit longer. In St. Louis, it was just as March was coming to a close, and we were treated with a balmy, sunny Sunday. I, along with everyone else in the neighborhood, quickly got outside, abandoning all other plans for the day. When dinnertime struck, I had one thing on the mind—burgers! It was perfect grilling weather, but I was sorely unprepared and almost succumbed to our original dinner plans.
In a flash of spontaneity (unheard of for this meal-planner!), I grabbed Brecken and ran to the grocery store where we picked up pre-made black and blue patties. Ryan fired up the grill and we enjoyed the most perfect dinner, eaten outside and without coats! The next time I saw a warm Sunday on the forecast, I got my act together and planned for burgers.
Hailing from Food and Wine Magazine’s issue featuring the “best” of their recipes, I had high hopes for these nacho burgers. Thankfully, all expectations were met. Maybe it was the once again perfect day enjoyed outdoors, but it’s also a really solid recipe. The patties themselves are pretty basic, and it’s the toppings that shine here. The original recipe features a homemade salsa, a spicy cheese sauce, and corn chips. I swapped avocado for the corn chips and don’t regret that decision one bit! Check your weather—next time you see grilling weather, put these on the menu!
Note—veggie burgers more your thing? These toppings also go well atop the Zesty White Bean burgers!
Three Years Ago: Honey Mint Glazed Chicken and Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt
slightly adapted from Food and Wine Magazine January 2012
for the salsa:
-3 tbsp red wine vinegar
-1 tbsp vegetable oil
-1 chipotle chile in adobo
-3 plum tomatoes, finely diced
-2 tbsp red onion, finely diced
-3 tbsp chopped cilantro
for the cheese sauce: (note--this will make more than you need for the burgers!)
-1 tbsp unsalted butter
-1 tbsp all-purpose flour
-1 1/2 cups milk
-1/2 lb pepperjack cheese, shredded
-salt & freshly ground pepper
for the burgers:
-1 1/2 lbs ground beef chuck
-vegetable oil, for brushing
-salt & freshly ground pepper
-4 hamburger buns, split and toasted
-sliced avocado, for topping
1. To make the salsa, combine all of the ingredients in a bowl and season with salt. Refrigerate until ready to serve.
2. To make the cheese sauce, melt the butter in a saucepan. Mix in the flour and cook for 30 seconds over medium heat. Whisk in the milk a little at a time. Cook, whisking, for about 5 minutes, until slightly thickened. Stir in the cheese until melted, then season with salt and pepper. Allow mixture to cool (will thicken as it cools).
3. To make the burgers, light a grill. Form beef into 4 patties, brush with oil, and season with salt and pepper. Grill over medium high heat about 4 minutes per side, until browned on the outside and medium within.
4. Assemble burgers on buns and top with cheese sauce, salsa, and avocado.