Mexican Nacho Burger

November 28, 2019

Serves: 2 Time: 40

Packed with fresh guacamole, chilli-infused cheddar cheese, jalapeños and lightly salted tortilla chips, my Nacho Burger has a subtle fiery kick, making it ideal for a chilly autumn evening.

Created by Kacie of the Rare Welshbit Food & Travel Blog


  • 2 Edwards of Conwy Welsh Beef Steak Burgers
  • 2 Brioche Burger Buns
  • 100g Mexican-style Cheddar Cheese or American Pepper Jack Cheese Slices
  • Handful Corn Tortilla Chips
  • 50-75g Iceberg Lettuce (Shredded)
  • 1-2 tbsp Rapeseed Oil
  • For the Guacamole
  • 1 Medium Avocado
  • 1/2 Red Onion (peeled and chopped)
  • 2 Cloves Garlic (peeled and chopped)
  • 1 Lime (Juiced)
  • 1 tbsp Fresh Coriander (chopped)
  • 1 Medium Tomato (seeds removed and chopped)
  • 2 Jalapenos (seeds removed and chopped)
  • Freshly Ground Sea Salt and Black Pepper (to taste)
  • For the Salsa
  • 1 Tin Chopped Tomatoes
  • 100g Roma Tomatoes (roughly chopped)
  • 2 Green Jalapenos
  • 2 Red Jalapenos
  • 1 tsp Ground Cumin
  • 1 tsp Salt
  • 1 Handful Fresh Coriander
  • 1 Lime (juiced)
  • 1 tsp White Wine Vinegar
  • 1/2 tsp Granulated Sugar


  1. Heat the oil in a skillet or a frying pan over a medium to high heat. Once the oil is hot, carefully transfer the burgers to the pan and reduce the heat slightly, allowing the burgers to continue cooking over a gentle flame for around 14 - 16 minutes, dependant on whether you want them medium-rare or well done. Try to resist the urge to flip the burgers more than once as the Edwards of Conwy Steak Burgers are seriously thick and meaty and you need to allow them plenty of time to cook throughout from each side. You should also refrain from flattening them with a spatula - while you might make them cook quicker, it will also squeeze all of the juicy goodness out of them!
  2. While the burgers are sizzling away, prepare your salsa. Simply place all of the salsa ingredients into a food processor or blender and pulse for a few seconds, according to your desired consistency. Don't overdo it, or it'll be too runny.
  3. Next, it's time to prepare your guacamole. Slice the avocado in half, remove the stone and scoop the flesh into a bowl. Mash it up using a fork, add all the other guacamole ingredients, give everything a good stir and you're done. It really is as simple as that to make your own fresh guacamole at home!
  4. Meanwhile, spread a thin layer of butter on each half of the burger buns and lightly toast them in a griddle pan over a low to medium heat for 3 - 4 minutes, the layer of fat acts as a barrier against any juices that might ooze out of the burger, reducing the likelihood of a soggy bap. Allow the baps to cool down before assembling the burger - no one likes limp lettuce!
  5. Once the burgers are almost cooked, top them with two overlapping slices of chilli cheese and cover the skillet or pan for 2 - 3 minutes to allow the cheese to melt. Then, remove the burgers from the heat and allow to rest for five minutes or so.
  6. Next, it's time to assemble the burger. Place the shredded iceberg lettuce on top of the bottom of the buns, followed by the cheese-topped burgers. Add a small dollop of salsa, followed by a dollop of guacamole. Finally, top the burgers with 2 - 3 nachos.
  7. Serve your burgers hot with potato wedges, chunky chips, or sweet potato fries. If necessary you can use wooden skewers to hold your burgers in place.