Recipe: Nacho Crunch Burger
Nacho Crunch Burger
This burger recipe is my take on a wonderful burger inspired by River City Cafe in Surfside Beach, SC (just S. of Myrtle Beach). They have several locations in the area but I only ever visited the Surfside one.
Serves
Depends on how much ground beef you start with and how many patties you make. For 1/2lb patties you'll of course get 2 burgers per lb/meat.
Takes
1 hr
Serve with
Fries, coleslaw, any burger side you like
Special tools
Grill, griddle, or skillet- whatever you want to cook your burger patties on
Ingredients
Ground beef, 80/20 or 75/25 mix is best
Brioche or kaiser buns (don't settle for cheapy grocery store burger buns)
Nacho Cheese Doritos
Pepperjack cheese slices (2 slices each patty is best)
Fresh jalapenos (or jarred pickled ones are fine too)
Fresh tomato slices
Guacamole
Red onion slices (optional since guac has onion)
Leaf lettuce (best for its dark green color here)
Chipotle mayo (or regular mayo)
Butter
Method
Prep:
~Loosely patty your burger patties (using 80/20 or 75/25 ground beef) into roughly 1/2lb patties, thin and wide is better. You can also double-up two 1/4lb. smash burger patties here with excellent results.
~Season them with your favorite burger seasoning, salt & pepper is fine here too. I prefer Heaven Made Products' "Neaux Bay" or "Wimpy Cajun" here for extra dimension.
~Slice fresh jalapenos into rings and remove all seeds. Plan 4 rings for each burger, more if you like a bit more kick.
~Slice tomato into your preference of thickness, 1 slice for each burger or 2 if they're small 'maters.
~Butter insides of bun halves well
Cook:
~These burgers are best cooked as smash burgers, fried, or grilled with minimal or no smoke. A pellet cooker works too. You'll likely find a smoked or charcoal grilled patty to be too much in this particular recipe so I don't recommend it.
~Grill patties to preferred doneness. For safety we recommend 160*F internal, but there are safe ways to cook ground meats lower than this if you must.
~While patties are cooking, toast the insides of the buttered buns. Easy to do if you're using a griddle. You can also use you oven broiler (watch them like a hawk!) or you can use a skillet. Toast to a medium golden. Don't skip toasting the buns.
~When burger patties are finished, add 1-2 slices (depending on your love of cheese) of pepperjack cheese to each patty. Do this immediately after they're done cooking, but still hot. You want it to melt some but not get runny and drip off.
Assemble:
~Build your burger by first putting a modest amount of guacamole on the inside of the toasted bottom bun.
~Place the 4 jalapeno rings on the bottom bun in the guac. (more or less to taste)
~Place your burger patty/ies on the jalapenos and guac.
~Add a healthy amount of chipotle (or regular) mayo on the burger patty.
~Add the slice of tomato, optional onion, then the leaf lettuce.
~Lastly, add a big handful of Nacho Cheese Doritos.
~Place the top buttered & toasted bun in place, and press it a little to seat it. Some Doritos will fall of, some will crumble, it's expected and it's ok!
Note: If you don't like mayo, guac, or tomato...well, they are there to add moisture and make the finished product moist and delicious, and depending on your hatred of any of them they are not easily detectable in the mix of things.
Enjoy!
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