Nacho Burgers

Instructions

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1. 1 In a medium bowl combine the red onion, tomatoes, jalapeno, cilantro, lime, and salt. Feel free to taste as you go and adjust the seasoning to your liking. Cover with plastic wrap and store in the fridge until you’re ready to assemble the burgers.
2. 2 In a large bowl, combine the ground beef and taco seasoning. Divide the meat into six even patties. Press patties into burgers not more than an inch thick. Put a divot in each burger with your thumb which will help the burgers cook evenly.
3. 3 Preheat grill for direct heat grilling. If you are using gas, set the heat to medium-high heat and shoot for 400°F to 450°F. If you are using charcoal, cook charcoal until it isn’t on direct fire, but has coals forming. Spread out coals so heat is even. Optionally, I like to rub the grates of the grill with a few paper towels dabbed in neutral oil. Use tongs to very quickly oil the grates to prevent sticking.
4. 4 Grill the burgers for 4 to 5 minutes per side for medium burgers. The burgers are done when they have dark grill marks on both sides and resist pressure if you press on them. If you have an instant thermometer they should reach 160°F for medium burgers. Two minutes before the burgers are done cooking, top each burger with a handful of crumbled queso fresco.
5. 5 While burgers are grilling, lightly brush buns with neutral oil and place them on the grill cut side down. Grill for 15 to 20 seconds.
6. 6 Serve the burgers on grilled potato buns with slices of avocado and tortilla chips under the burger and sprinkle the top of the patties with pico de gallo and pickled jalapenos.
7. 7 Leftover burgers keep well in the fridge for 3 to 4 days. Reheat them in a 350°F oven for 8 to 10 minutes and add cheese near the end of baking.