Loaded Nacho Burgers

Let me tell you, if you have never lived in an apartment with noisy neighbors, count yourself very very lucky! Mike and I live in a two-flat in Chicago. The nice thing about that is we have a lot more room than a regular old apartment—we have a deck, and we have a little yard. I know you can probably get the same size apartment in the city, but I think rent would cost a bit more.

Anyway, the last few nights… or more like mornings, around 3am, our upstairs neighbors begin to get ready for work. Their getting ready starts with a shuffling of covers and squeaking of the bed (don’t get any gross ideas! Pervs…). The next noises are creaking floorboards. And they do not stop for the next hour!

By the time they leave, I am wide awake.

Today, in an effort to avoid having to hear the creaking and walking of laps, I moved to the spare bedroom. When I shuffled sleepily into the room, I didn’t even notice that Mike had been placing all his laundry on the bed and made a “clothes mountain” of sorts. I just pushed the stuff to the side and crawled in under the sheets.

It was so dark and quiet in there, I fell back asleep instantly, like a deep heavy slumber, drool and all. At about 5:45am, I woke up to Mike coming into the room to get dressed for work. When he turned on the light, I groaned and told Mike to shut it off and I nearly gave him a heart attack.

On a side note, I did warn Mike that an adult human could hide amongst his clothes mountain and he would never notice. So, haha! I definitely won that argument, almost at the expense of my husband’s life. After that traumatic morning, I decided to treat the both of us to a totally indulgent burger. Beans, cheese sauce, avocado, and crunchy tortilla chips all on top of a perfectly medium burger. Loaded nacho burgers are the perfect cure to any sleepless night.

Loaded Nacho Burgers
Prep time

Cook time

Total time


Recipe type: Entree
Serves: 2-4

  • For the Cheese Sauce:
  • 2 Tablespoons Unsalted Butter
  • 1 Jalapeno, seeded and diced
  • ¼ Cup Diced Roasted Red Peppers
  • ¼ Cup Diced Red Onion
  • 2 Tablespoons All-Purpose Flour
  • ½ Cup Milk
  • 1 Cup Shredded Pepperjack Cheese
  • Salt and Pepper to taste
  • 1 Tablespoons Fresh Chopped Cilantro
  • For the Burger:
  • 1 Pound Ground Lean Angus Beef
  • 2-4 Buns (depending on how big you want the burgers).
  • 2-4 Dashes Worcestershire Sauce
  • 2 Tablespoons Unsalted Butter
  • ¼ Cup Vegetarian Refried Beans or Refried Back Beans
  • ½ Avocado, smashed
  • Handful of Tortilla Chips

  1. First, set the broiler to high. Mash a spoonful of the refried beans on each bottom bun. Place the buns with the beans on a baking sheet lined with tin foil. Form either two large burger patties or four small burger patties, depending on how hungry you are. Press the burger patties into the beans. Top each patty with a dash of Worcestershire sauce and a sliver of unsalted butter. Set off to the side.
  2. To make the sauce, melt the butter in a small saucepan over medium heat. Add the jalapeno, roasted red pepper, and onion. Sauté for two minutes. Whisk in the flour. Cook for a minute.
  3. Whisk in the milk. Bring to a simmer, whisk in the cheese. Turn the heat to low. Mix in the salt, pepper, and cilantro. When the cheese melts, cover with lid, and then turn off the burner.
  4. Place the burgers under the broiler, leaving the door to the oven cracked open, for 10 minutes for a medium burger. After ten minutes, remove from the oven and set off to the side to rest.
  5. Toast the top buns under the broiler for a minute or two, until slightly golden. Smash some avocado into the top bun. Assemble the burgers by adding some cheese sauce to the top of each beef patty. Top with some crumbled tortilla chips and the top bun and then serve.

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