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In this blog post, I’m sharing the recipe for my Tex Mex-style Nacho Burger, made using Edwards of Conwy Welsh Beef Steak Burgers heaped with fragrant guacamole, fiery homemade salsa, melted chilli cheese and crunchy tortilla chips.

If there’s one thing I love about autumn, it’s staying wrapped up warm indoors, indulging on sumptuous comfort food, without feeling overly guilty about it. With all the wet weather we’ve had lately, I’ve been a little reluctant to leave the house. Instead, I’ve been staying cosy indoors whenever I can and experimenting with autumnal recipes from the comfort of my kitchen, including my third recipe for Welsh butchers, Edwards of Conwy.

I partnered with Edwards of Conwy at the beginning of this year to bring you four bespoke recipes using seasonal ingredients. Following my spring Bacon and Asparagus Tart and my Greek Spetozfai for the summer months, I’ve concocted a real winter warmer for you in the form of my Tex Mex-style Nacho Burger with Guacamole, made using Edward’s of Conwy Welsh Beef Steak Burgers.

Contents

1 Tex Mex Nacho Burger
- 1.1 The perfect burger patty
2 Nacho Burger

Tex Mex Nacho Burger

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.

As you bite into the burger, you can feel the tortilla chips breaking into tiny pieces, making for an irresistible crunchy texture.

On the subject of cheese, if you can get your hands on it, the best variety to use is American Pepper Jack cheese – Monterey Jack cheese flavoured with sweet peppers, rosemary, habañero chilies, garlic and spicy jalapeños. I tried this cheese in New York a few years ago and although I haven’t been able to get hold of any to try it out, I know it’d make my Nacho Burger taste even more amazing. If you’re based in the UK, however, your best bet is to use Mexicana or a Mexican-style cheddar cheese instead.

Mexican cheese melting on top of beef burgers

I’ve tested this recipe a few times, including both with and without a homemade salsa. In the end, I decided to go with the salsa version. However, it’s important to note that you shouldn’t overdo it with the salsa – or the guacamole for that matter – or you’ll end up with a sloppy burger. Feel free to experiment to find out what works for you – and don’t hesitate to make a milder version of this burger if you’re feeding the whole family or not keen on spicy food. To tone down either the salsa or the guacamole, simply remove the seeds from the jalapeños or leave them out altogether.

To reduce the likelihood of a soggy bun, I spread my buns lightly with butter and toast them for a couple of minutes in a dry griddle pan.

Serve your Nacho burgers with homemade chunky chips, French fries, sweet potato or butternut squash fries or, if you want to stick with the Mexican theme, try spicy potato wedges.

Homemade golden brown chunky chips in a basket

The perfect burger patty

Made using prime cuts of Welsh Beef forequarters and steak with Protected Geographical Indication (PGI), Edward’s of Conwy Welsh Beef Steak Burgers are thick and lean, making for a juicy, succulent burger patty. Having been awarded two Great Taste Gold Stars by the prestigious Guild of Fine Food, these burgers certainly have a superior quality and taste.

Edwards of Conwy Welsh Beef Steak Burgers (in packaging)

A 320g pack of two burgers costs around £3 and you can find them in major UK supermarkets including Aldi, Asda, Co-Op, Morrisons, Sainsbury’s and Tesco, as well as on Ocado and Shoprite. You can grill them, fry them or bake them in the oven and they can be stored in the freezer for around a month if you’re not planning on using them straightaway.

Print Pin

5 from 18 votes

Nacho Burger

Heaped with fresh guacamole, jalapeños, crunchy corn tortilla chips, spicy salsa and chilli cheese, these Tex Mex-style Nacho Burgers are ideal for autumnal eating – hearty and satiating, while also nourishing. Serve with homemade spicy potato wedges, chunky chips, or sweet potato or butternut squash fries for a hearty midweek meal.

Course Dinner, Main Course, Mains

Cuisine American, Mexican

Keyword burger, edwards of conwy, mexican, nacho, tex mex

Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings people

Calories 1000kcal

Cost 4

Ingredients

2 Edward's of Conwy Welsh Beef Steak Burgers
2 brioche burger buns
100 g Mexican-style cheddar cheese or American Pepper Jack cheese sliced
handful corn tortilla chips
50-75 g iceberg lettuce shredded
1-2 tbsp rapeseed oil for frying

For the guacamole

1 medium avocado
1/2 red onion peeled and finely chopped
2 cloves garlic peeled and finely chopped or minced
1 lime juiced
1 tbsp fresh coriander leaves finely chopped
1 medium tomato seeds removed and diced into small chunks
2 jalapeños seeds removed and finely chopped
freshly ground sea salt and black pepper to taste

For the salsa

1 tin chopped tomatoes
100 g Roma tomatoes roughly chopped
2 green jalapeños
2 red jalapeños
1 tsp ground cumin
1 tsp salt
1 handful fresh coriander
1 lime juiced
1 tsp white wine vinegar
1/2 tsp granulated sugar

Instructions

Heat the oil in a skillet or frying pan over a medium-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, dependent on whether you want them medium-rare or well-done.
Try and resist the urge to flip the burgers more than once – 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 it might make them cook quicker, it will also squeeze all of the juicy goodness out of them!
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, depending on how thick you'd like it to be. Don't overdo it, or it'll be too runny.
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!
Meanwhile, spread a thin layer of butter on each half of the burger buns and lightly toast them in a dry griddle pan over a low-to-medium heat for 3-4 minutes. This layer of fat serves to prevent the bun from soaking up the juices that 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!
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, or place them under a hot grill until the cheese has melted. Remove the burgers from the heat and allow to rest for five minutes or so before serving.
Next, it's time to assemble the burger. Place the shredded iceberg lettuce on top of the bottom 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.
Serve your burgers hot with potato wedges, chunky chips, or sweet potato or butternut squash fries. If necessary you can use wooden skewers to hold your burgers in place.

Notes

If you don’t enjoy eating spicy foods, simply remove the seeds from the jalapeños before adding them to the salsa and the guacamole.
Make extra guacamole and salsa so you can serve some with some nachos while your guests wait for their meal (not to mention munch on it yourself when you get peckish later on!)
If you like your burger laden with toppings, try experimenting with additional ingredients like soured cream or perhaps even an American-style nacho cheese sauce. Just don’t overdo it – if you add too much, it all gets a bit too mushy!

Nutrition

Calories: 1000kcal

Like this recipe? Check out some of other recipes before you go:

Don’t forget to pin this post so you can re-visit it when you’re ready to make Nacho Burgers!

Tex-Mex style nacho burger with homemade chips

Nacho burger with iceberg lettuce, guacamole, salsa, tortilla chips and Mexican cheese in a brioche bun, with a basket of homemade chips