Will it be nachos? Will it be a burger?
When you’re paying a small fortune at the ballpark, you may need to make a choice (because of the lines – not because you can’t manage). When you’re at home you can slap nachos on a burger and enjoy the game with all the sloppy goodness you want. The recipe makes three burgers, which means you’ll have just enough to share.
For the pico and guac
1 each Avocado
2 each Limes
Salt and pepper, to taste
1 teaspoon Mad Dog Liquid Fire Hot Sauce
2 each tomato, diced
¼ each Red onion, finely chopped
1 cup fresh Cilantro, finely chopped
For the burger
A handfuls Nacho chips (pick your fave)
2 teaspoons Olive oil
1 pound Ground beef
2 tablespoons Butter
3 slices Cheddar cheese
3 each Hamburger buns, toasted
Make the guac by mashing the avo with the juice of 1 lime. Season, to taste, with salt and pepper and then set aside.
Combine the Mad Dog Liquid Fire Hot Sauce with the tomatoes, onion, cilantro, and juice of the remaining lime. Season to taste and, again, set aside.
Season the beef with salt and pepper (and a few more drops of Mad Dog Liquid Fire Hot Sauce) and form into three patties.
Melt the butter in a large skillet over medium-high heat. When melted, add the burgers and cook for 2-3 minutes on one side. Flip and add the cheese slices. Cook for 2-3 more minutes for medium-rare and longer if you prefer.
Assemble burgers by layering patties, pico, guac, and nacho chips in any configuration you desire.