Chili's Nacho Burger copycat recipe by Todd Wilbur
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Chili's Nacho Burger

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Menu Description: "Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso and green onions. Served open faced w/sour cream, guacamole, jalapenos and pico de gallo."

This hack includes recipes for popular garnishes and sides offered at Chili's: Chili's Chili Queso, Chili's Pico de Gallo, and Chili's Guacamole. Now, in this one recipe, you'll learn how to clone all three components from scratch. You then pile everything on a hamburger with some jalapenos, crunchy tortilla chips and chopped green onion, and serve it open-faced with extra guacamole and queso on the side. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Pico de Gallo
  • 2 medium tomatoes, diced
  • 1/2 cup diced onion
  • 1 tablespoon minced cilantro
  • 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
  • Juice of 1/2 of a lime
  • 1 large Hass avocado
  • 1/4 cup diced tomato
  • 1 tablespoon sour cream
  • 1/2 teaspoon diced jalapeno
  • 1/2 teaspoon chopped cilantro
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon salt
Chili Queso
  • 1 16-ounce box Velveeta Cheese
  • 1 15-ounce can Hormel Chili (no beans)
  • 1 cup milk
  • 4 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 4 large sesame seed buns
  • 2 cups iceberg lettuce, shredded
  • 2 tablespoons mayonnaise
  • 1 green onion, chopped
  • 16-20 tortilla chips
  • 2-3 fresh jalapenos, sliced
  • Do This
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    • Instructions

      1. First make the pico de gallo by combining all of the ingredients for the pico in a small bowl. Cover the bowl and chill it in the refrigerator.

      2. Make the guacamole by smashing up the avocado in a small bowl. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover the bowl and chill it in the refrigerator, next to the pico.

      3. Make the chili queso by cutting the Velveeta into cubes. Combine the cheese with the remaining queso ingredients in a medium saucepan over medium heat. Stir frequently until the cheese melts, then reduce the heat and simmer for 20 minutes. 

      4. Build the burgers by pre-heating a griddle or large saute pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

      5. Separate the ground beef into four 1/4-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 3 to 5 minutes per side, until done. Lightly salt and pepper each burger patty.

      6. Build each burger open-faced in the following order starting with the bottom bun:

      On Bottom Bun
      1/2 cup shredded lettuce
      cooked hamburger patty
      2 tablespoons chili queso
      4 or 5 crumbled tortilla chips
      2 teaspoons chopped green onion

      On Top Bun
      1/2 tablespoon mayonnaise
      2 tablespoons pico de gallo
      2 tablespoons guacamole
      4 jalapeno slices

      Serve the burgers with extra chili queso and guacamole on the side.
      Makes 4 burgers.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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