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Who said nachos had to be served as a sharable plate? Get this classic snack take-out ready by turning it into an elevated burger. Whip up a salsa mayo, add sliced jalapeños peppers, Tex-Mex toasted pumpkin seeds and crushed nacho chips, and you’ll have a foodie fiesta in a bun. Pacific Rock cheese is best enjoyed slightly warm or at room temperature, so you can let the burger patty gently heat it up. You can replace the nachos with crispy vegetable chips for a "harvest" version.
For a vegetarian option, Chef Brown advises creating a black bean burger patty by blending toasted walnuts, sautéed onions, sliced jalapeños peppers, ground chili pepper, smoked paprika, salt, ground black pepper, and a little sugar. Mash the beans well, add them to the veggie and spice mix, and blend with cooked barley, crushed nachos, Pacific Rock cheese, and salsa mayo.
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