It was determined in our test kitchen that it is legitimately impossible to be anything other than happy while eating these cheeseburger nachos—do with that information what you will. The cookout-inspired food mashup is as perfect served as a fun, grilled snack for guests (especially during tailgating season) as it is an easy, throw-together meal to use up leftovers from a weekend get-together. So while the cheeseburger recipe provided here does produce an extremely moist and flavorful patty, you can certainly use leftover cooked burgers if you already have them on hand. Same idea applies to the nacho toppings; we went with a blend of typical Tex-mex toppers and backyard cookout accouterments, but you can vary things up however suits you. Your baking sheet will only be on the grill for a few minutes (just long enough for the cheese to melt) so you shouldn’t experience any issues with the pan warping or taking on grill marks. However, for easy clean-up, you can certainly go ahead and wrap your pan in aluminum foil.
Preheat a gas grill to medium-high (400°F to 450°F). Place beef and ranch mix in a medium bowl. Using your hands, gently mix until blended. Divide mixture into 4 equal portions, and shape each into a patty about 3 1/2 inches wide. Sprinkle all over with salt and pepper.
Place burgers on oiled grates; grill, covered, until outside is slightly charred, 4 to 5 minutes per side for medium, or until desired degree of doneness. Top each burger with a cheese slice during last minute of cooking time. Remove from grill, and transfer to a work surface; let rest 5 minutes. Coarsely chop burgers.
While burgers rest, stir together sour cream and ranch dressing in a small bowl until blended. Arrange chips on a rimmed baking sheet. Spoon pico de gallo over chips, and sprinkle with Mexican cheese. Top evenly with chopped burgers. Place baking sheet on grates; grill, covered, until cheese is melted, 2 1/2 to 3 minutes.
Dollop evenly with guacamole and sour cream mixture. Sprinkle with tomatoes, fried onions, and pickles.
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