Nacho burger with avocado relish & tomato-chipotle salsa

I’m on a roll with burgers lately.

On a roll, I say.

#puns

National Sandwich Month continues to roll on, so today’s sandwich is…nachos?

Recipe courtesy of Bobby Flay’s Grill It
Serves 4

2 lbs ground beef
2 tablespoons canola oil
8 slices Monterey Jack cheese
hamburger buns

3 ripe avocados, diced
3 tbsp. red onion, chopped
1 jalapeno
juice of 1 lime
2 tbsp. fresh cilantro
salt & pepper

3 tbsp. red wine vinegar
2 tsp. honey
1 tbsp. canola oil
2 tsp. chipotle in adobo
3 fresh plum tomatoes, seeded and finely diced
3 tbsp. red onion, chopped
2 tbsp. fresh cilantro
salt

tortilla chips or strips

The biggest components of this burger are the two toppings, both separated above. Real simple: prep them and mix them. You’re done. That wasn’t so hard, was it?

Heat your grill to high. Form the burger patties and brush with some oil. Season generously with slat and pepper. Grill to your desired doneness, then finish with two slices of cheese per patty and cover the grill to let it melt.

Rest the burger for about 5 minutes, then top with salsa, avocado relish, and finish with a crumbling of tortilla strips.

Serve.

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