December 30, 2011

Food and Wine Nacho Burgers

Burgers are a popular food in my house. Not plain tasteless burgers, but burgers that are thick and juicy and full of toppings. Turkey, chicken, beef, veggie, you name it, my family will devour it with zealous. In the summer I make burgers approximately once a week, but in the fall and winter I scale back my burger making. It has been months since I've tried a new burger recipe and I figured it was about time to try a new one. The January 2012 issue of Food and Wine Magazine had a recipe for Nacho Burgers that looked full of flavor and perfect for a cold weather burger recipe.

This recipe has 6 ingredients in the salsa, 7 ingredients in the cheese sauce and 7 ingredients in the burgers. The  recipe takes 35 minutes of total time and makes 4 servings. I had no problems finding any of the ingredients with the exception of the blue corn chips which I didn't notice I needed before preparing the recipe. One thing that the recipe neglects to mention is to add the milk gradually to the flour and butter in the cheese sauce. If the milk is added all at once the cheese sauce won't thicken properly. I found that my sauce took a little longer than five minutes to fully thicken and another 5-10 minutes of cooling. I chose to grill my burgers on an indoor grill since it is winter and honestly I find it much easier. Additionally I made my burgers smaller since half of them were for my kids. I followed the remainder of the recipe as written.

These burgers turned out delicious. The burger recipe is your basic burger recipe, it is the sauce and salsa that make this dish so yummy. The cheese sauce is the best part of the recipe and was very popular with my three-year-old. It also re-heated well the next day with leftovers, and even worked with the veggie burgers I had in the freezer. A great fall/winter burger recipe with delicious toppings.

For the recipe go to Nacho Burgers.
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