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Nacho Burgers

Nacho burgers

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Torn between a burger and nachos? Grill up this hybrid sandwich. First, extra-lean beef is seasoned with a four-spice taco seasoning blend, shaped into a patty, and flame-cooked to juicy perfection. Then come the toppings: pepper Jack cheese, refried beans, avocado, and salsa. For extra nacho flavor, add cilantro and pickled jalapeños. Boom: Dilemma solved.

Ingredients

Cooking spray

4 spray(s)

Uncooked extra lean 96% lean ground beef

1 pound(s)

Chili powder

1 tsp

Ground cumin

¾ tsp

Garlic powder

¾ tsp

Smoked paprika

¾ tsp

Kosher salt

⅝ tsp, divided

Reduced fat pepper Jack cheese

3 oz, thinly sliced

Avocado

1 item(s), peeled and pitted

Fat free refried beans

½ cup(s), warmed

Mixed grain hamburger bun

4 bun(s)

Pico de gallo

4 Tbsp, or salsa

Instructions

  1. Coat a grill rack or grill pan with cooking spray. Preheat the grill or grill pan to medium-high.
  2. In a medium bowl, combine the beef, chili powder, cumin, garlic powder, paprika, and ½ tsp of the salt, mixing well with your hands. Divide the beef into 4 equal portions and shape each into a 3½-inch patty.
  3. Grill the patties until the bottoms are well marked, about 5 minutes. Turn the patties over and grill until almost cooked through, about 4 minutes. Divide the cheese among the patties. Grill until the cheese melts, about 1 minute.
  4. In a medium bowl, mash the avocado with the remaining ⅛ tsp salt. Spread 2 tbsp of the beans over the bottom half of each bun. Top each with 1 patty, a quarter of the avocado, 1 tbsp of the salsa, and the top half of the bun.
  5. Serving size: 1 burger

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