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 buns
Nacho Cheese Doritos
Pepper jack cheese slices (1-2 each patty)
Fresh jalapenos (or jarred pickled ones are fine too)
Fresh tomato slices
Leaf lettuce
Chipotle mayo (or regular mayo)
Guacamole
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.
Season them with your favorite burger seasoning, salt & pepper is fine here too. I prefer Heaven Made Products' "Neaux Bay" or "Wimpy Cajun" here.
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.
Butter insides of brioche bun halves well
Cook:
These burgers are best grilled with minimal or no smoke, such as on a griddle or skillet. A pellet cooker works too. You may find a charcoal grill or smoker 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. You can use you oven broiler (watch them like a hawk!) or you can use your griddle or 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 pepper jack 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.
Next place the 4 jalapeno rings on the bottom bun in the guac. (more or less to taste)
Next place your burger patty on the jalapenos and guac.
Next put a healthy amount of chipotle (or regular) mayo on the burger patty.
Add the slice of tomato 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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