Loaded Nacho Burger with Spiced Roasted Potatoes

This loaded nacho burger brings together all the best flavors of nachos and a classic burger in one incredible sandwich. A juicy beef patty is topped with warm queso blanco, fresh pico de gallo and crunchy blue corn tortilla chips, all nestled in a soft potato bun. It’s a fun, flavor-packed meal that’s sure to become a favorite.

On the side, enjoy crispy roasted potatoes seasoned with a Mexican spice blend, finished with a dollop of sour cream and extra pico. This complete dinner is easy to make and perfect for any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into 1/2-inch cubes. Toss with half the Mexican spice blend, a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes.
2. While potatoes roast, make the pico de gallo: dice tomato and jalapeño (remove seeds for less heat). Combine in a bowl with a squeeze of lemon juice, salt and pepper. Set aside.
3. In a small saucepan, warm the queso blanco over low heat, stirring occasionally. Keep warm.
4. Form ground beef into two patties, season with remaining Mexican spice blend, salt and pepper. Heat a skillet or grill pan over medium-high heat with a little oil. Cook patties to desired doneness, about 4-5 minutes per side for medium.
5. Toast potato buns in the skillet or oven until lightly golden.
6. Assemble burgers: place a patty on each bun bottom. Spoon warm queso over patties, then top with a generous amount of pico de gallo. Press a handful of blue corn tortilla chips into the toppings. Close with bun tops.
7. Serve burgers with roasted potatoes. Top potatoes with a dollop of sour cream and remaining pico de gallo.

Recipe Tips

FAQ

Can I use a different type of cheese instead of queso blanco?

Yes, you can substitute with any melted cheese sauce or even shredded cheddar, but the creamy queso blanco gives the best nacho flavor.

How do I make the patties more flavorful?

You can mix a little of the Mexican spice blend directly into the ground beef before forming patties for extra flavor.

Can I prepare the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator.