Nacho (Not Your) Everyday Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Vegetable or canola oil
1/2 – 3/4 cup all-purpose batter mix, divided
1/3 cup water
18 – 24 slices of jalapenos from a can or jar
Salt 1
1/2 pounds ground chuck
1 tablespoon taco seasoning
1/2 cup nacho cheese tortilla chips, crushed
1 egg
1/4 cup salsa
8 ounces Mexican pasteurized processed cheese product
6 hamburger buns



Pour 1-inch of oil into a small skillet. Place the skillet on the grill and heat the oil over medium-high heat until approximately 350 degrees. While the oil is heating, prepare the batter by following the directions on the box of batter mix. Make half a batch of the batter. Mix until smooth. Place 1/4 cup of the dry mix in another bowl. (Additional mix may be needed to properly coat the jalapenos.) Coat the jalapeno slices in the liquid batter and then in the dry mix. Place them in the heated oil and fry 1-2 minutes on each side until golden brown. Place the fried jalapenos on some paper towels to drain. Sprinkle salt on them. Depending on the size, you will want 3-4 per burger. Combine the ground chuck, taco seasoning, crushed tortilla chips, egg, and salsa. Form into 6 patties. Place them on the grill over medium high heat and cook them for 3-5 minutes on each side, until desired doneness. While the burgers are cooking, cube the cheese and place in a small saucepan. Place on the grill and stir until melted and creamy. If it starts to harden before the burgers are cooked, place it back on the grill for about 1 minute to re-melt. Alternatively, a microwave can be used to melt the cheese. It will take approximately 4 minutes at 70% power. When the burgers are ready, take them off the grill and place on a bun. Top each burger with some of the melted cheese, approximately 1 to 2 tablespoons, 3 or 4 of the fried jalapeno slices, and the bun top.