In this week’s episode of Married and Hungry, I’m making all of my comfort food dreams come true. I’m teaching Julian how to make these Bacon Cheeseburger Nachos and if that sounds crazy and completely unnecessary, that’s because it really is. But that doesn’t deter me because this dish is all I ever want from now on. It’s all the things we love about bacon cheeseburgers but piled on top of crunch tortilla chips instead. It’s decadent and I can’t wait for you to try it. I also can’t wait for you to watch the episode—which you can do so below—because it’s one of my favorites!
Let’s start by making the meat mixture that’ll go on top of our nachos. Set a large skillet over medium-high heat. Add the bacon and cook, stirring often, until golden brown and crispy, about 5 to 8 minutes. Use a slotted spoon to drain the bacon and transfer to a plate lined with paper towels, set aside.
**Tip: If you want to add more flavor and a little more bite to the dish, try using thick-cut black peppered bacon instead! It’s my favorite bacon to use…but you can’t go wrong with any kind of bacon.**
Discard all but 1 tablespoon of bacon fat and return to the heat. Add the beef and cook, breaking up with a wooden spoon, until browned and no longer pink. Season with salt, pepper, garlic, onion, and cayenne.
**Note: I’m using lean ground sirloin for this because the bacon already has enough fat in it, but you can also swap out the beef for ground chicken or ground turkey!**
Stir in the cooked bacon, mustard and ketchup, and then reduce the heat to low to keep warm while you continue making the rest of the meal!
You can keep it warm, but also, you can make it ahead of time and keep it in the fridge until ready to use. Just rewarm either in a skillet or in the microwave!
To make the special sauce, in a medium bowl, stir together the mayo, mustard, ketchup, relish, vinegar, cayenne, and a pinch of salt and pepper until well combined. Give it a taste and adjust seasoning accordingly.
**Tip: This can be made up to 3 days in advance and stored in the fridge until ready to use. It’s best if made earlier because it’ll have a chance to rest and the flavors will blend better.**
To make the cheese sauce, set a medium saucepan over moderate heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds.
Slowly whisk in the milk and cook until thickened. Season with salt, pepper, mustard powder, garlic, onion and cayenne.
Reduce heat to low and stir in the cheeses until smooth and melted through. I’m using a mixture of Cheddar and American cheese because I want that classic burger taste to come through in these nachos.
**Note: You can use whatever cheese you have on hand, really. A cheese sauce is a cheese sauce and there are no rules to what cheese you want…except maybe goat cheese.**
The chips for any nacho is very important. I highly recommend the homemade kind from the store, the kind that look like very crunchy corn tortillas that have been fried. Does that make sense? You want a sturdy chip to hold onto all the toppings. Of course, you can also just make them from scratch (if you have the time!)
To assemble the nachos, pile the tortilla chips onto a large platter. Spoon the cheese sauce over the chips and top with the bacon and beef mixture.
**Note: You can either serve this in individual bowls for dinner, or you can just assemble it in one large platter if you want to serve this as an appetizer or as a “family-style” meal!**
Top with lettuce, tomato, pickles, onion, and sesame seeds. Finally, drizzle with the special sauce and serve immediately because you want the chips to be as crunchy as possible. The longer the nachos sit, the soggier they’ll become…especially if your chips are thin.
This is one of my favorite recipes I’ve made this year, and if you make anything…this one is it! If you’re a fan of my cheeseburger spin-off recipes, you’ll love these nachos. These are perfect right now, when we need comfort food more than ever!
To make these easier on yourself, use as much help from the store as possible. Use shredded cheese, shredded lettuce, or even store-bought “special sauce.” Make it easier on yourself!
If you’re looking for that ultimate comfort food, these Bacon Cheeseburger Nachos are the way to go. And of course, if you haven’t had a chance to watch the latest episode of Married and Hungry, what are you waiting for?! Go watch it now! You can also catch it below, before the recipe. As always let me know what you think, or if you have any questions, comments or concerns. Stay safe my friends.
https://www.instagram.com/tv/CCrHezinFzD/?utm_source=ig_web_copy_link
Bacon Cheeseburger Nachos
Ingredients
Meat Mixture:
- 6 slices bacon diced
- 1 ½ pounds lean ground beef
- ½ teaspoon Kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or paprika
- 1 teaspoon prepared mustard
- 1 teaspoon ketchup
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups whole milk
- ½ teaspoon Kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon cayenne pepper
- 1 ½ cups shredded Cheddar cheese
- 4 slices American cheese
Special sauce:
- ½ cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon ketchup
- 1 tablespoon sweet or dill pickle relish
- 1 teaspoon vinegar
- pinch of cayenne
- Kosher salt and coarse ground black pepper
Toppings:
- 6 cups tortilla chips
- 1 ½ cups shredded lettuce
- 1 to mato diced
- ¼ cup sliced pickles
- 2 tablespoons diced white onion
- 1 tablespoon sesame seeds
Instructions
- Set a large skillet over medium-high heat. Add the bacon and cook, stirring often, until golden brown and crispy, about 5 to 8 minutes. Use a slotted spoon to drain the bacon and transfer to a plate lined with paper towels, set aside. Discard all but 1 tablespoon of bacon fat and return to the heat. Add the beef and cook, breaking up with a wooden spoon, until browned and no longer pink. Season with salt, pepper, garlic, onion, and cayenne. Stir in the cooked bacon, mustard and ketchup. Reduce heat to low to keep warm.
- To make the cheese sauce, set a medium saucepan over moderate heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened. Season with salt, pepper, mustard powder, garlic, onion and cayenne. Reduce heat to low and stir in the cheeses until smooth and melted through.
- To make the special sauce, in a medium bowl, stir together the mayo, mustard, ketchup, relish, vinegar, cayenne, and a pinch of salt and pepper until well combined. Give it a taste and adjust seasoning accordingly. This can be made up to 3 days in advance and stored in the fridge until ready to use. It’s best if made earlier!
- To assemble the nachos, pile the tortilla chips onto a large platter. Spoon the cheese sauce over the chips and top with the bacon and beef mixture. Top with lettuce, tomato, pickles, onion, and sesame seeds. Finally, drizzle with the special sauce and serve immediately. Enjoy!
Yummy lets find a movie to watch and have this
This looks just like what the doctor ordered. We can all use a bit of comfort right now and this ticks all the boxes. Thank you, stay well.
I just finished this for dinner. It’s so good! Every component is so delicious and really easy to pull together. Thanks Jon!!