Nacho Slide-Size Burgers

Tuesday, October 19, 2010

Nacho Slide-Size Burgers from Rachel Ray
1 tablespoon tomato paste
1 15-ounce can lard-free spicy refried beans
1 1/2 pounds ground sirloin
1/4 cup grated onion
2 large cloves garlic, grated or finely chopped
1 tablespoon ancho or other medium-heat chile powder (about a palmful)
1/2 tablespoon ground cumin (about 1/2 palmful)
1/2 tablespoon ground coriander (about 1/2 palmful)
1/2 tablespoon sweet smoked paprika or sweet paprika (about 1/2 palmful)
Salt and pepper
Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
24 tortilla chips
2 cups shredded yellow sharp cheddar, smoked cheddar or pepper jack cheese
1 heart romaine lettuce or 1/2 head iceberg lettuce, shredded
2 plum tomatoes, seeded and chopped
Pickled sliced jalapeƱo chile rings, drained, for serving

Directions: In a medium saucepan, bring about 1/2 cup water to a boil. In a small cup, mix the tomato paste with a few spoonfuls of the boiling water to thin the paste. Add the refried beans to the pan, stirring with the water in the pan to thin out a bit while they heat through. Lower the heat and keep the beans warm.

Place the beef in a bowl and add the reconstituted tomato paste, onion, garlic, chile powder, cumin, coriander and paprika; season with salt and pepper. Form the meat into 8 small patties (thinner at the center than at the edges). Heat a griddle or skillet over medium-high heat. Drizzle the patties with EVOO, add to the griddle and cook for a couple of minutes on each side.

Position a rack in the upper third of the oven and preheat the broiler. Place the burgers on a rack-covered baking sheet and top each with about 2 tablespoons beans. Spread 3 chips with some of the remaining refried beans and pile on a burger (the beans are the glue between the chips). Repeat with the remaining chips, beans and sliders. Top the chips with the cheese and broil for a minute to melt.

Scatter the lettuce on plates or a platter and top with the sliders, tomatoes and pickled jalapeƱos.

Here's what I started with:

Here's how I did it:

#1 Measured out some tomato paste.  I put 1/2 cup of water on to boil.  Once it was boiling, I then put a few spoonfuls of hot water into the tomato paste.

I then put some refried beans in with the remainder of the boiling water.

#2 I put 1 1/2lbs of ground sirloin into a bowl and then grated 2 garlic cloves in with the meat.

#3 1/4 cup of onion

#4 the reconstituted tomato paste

#5 and all of the spices.

#6 I shaped the burgers and put them into a medium-high cast-iron skillet.

#7 I turned on the broiler.

#8 I pulled the burgers out of the skillet and put them on a baking sheet.  The burgers did fall apart a bit.

#9 Next came a couple of tablespoons of the refried beans onto the burgers with some tortilla chips and cheese.

#10 They went into the broiler for a couple of minutes.

The Finished Product:


These little burgers had such good flavor.  They did fall apart a bit while in the skillet but I was able to form them back together on the baking sheet and then "glue" them together with the refried beans.  The actual ground sirloin and herbs could definitely be used in tacos and would taste great!  I think that I will start using this recipe instead of the little taco packages.

I served them on a bed of lettuce with some tomatoes, jalapenos, sour cream and salsa on the side.  I ended up just tearing my burger all apart and basically made a "nacho/taco" salad out of mine but Scott kept his as a burger. 

Hope you enjoy!


Chris said...

These little beauties are nice! It's a lot of ingredients but the result looks work it.

Haven's Mom said...

Yum!! I'll have to try these next week. Thanks! :)

~3 Sides of Crazy~ said...
This comment has been removed by the author.
~3 Sides of Crazy~ said...

These are a winner! Perfect for the guys and football playoffs!

Lyndsey said...

April these look like they are full of flavor! Little in size, but I'll bet they packe a punch!

Martha (MM) said...

Mmmm, these look great! I know the guys would really go crazy for a batch of these on game-days. Thanks for linking them up to Tailgating Time this week! :-)

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