NACHO BURGERS

FOR THE BURGERS

2 pounds (900 g) of ground beef

2 tablespoons (30 mL) of ground cumin

2 tablespoons (30 mL) of dried oregano

1 teaspoon (5 mL) of salt

Lots of freshly ground pepper

1 onion, minced

FOR THE BURGER BUNS

1 teaspoon (5 mL) of chili powder

2 tablespoons (30 mL) of butter, melted

6 or 8 of your favorite burger buns

TO GARNISH THE BURGERS

1 heaping tablespoon (20 mL) of your favorite salsa per burger

¼ cup (60 mL) of any shredded cheese per burger

3 or 4 tortilla chips, crushed, per burger

Description

Build a hardwood fire and ultimately a bed of glowing coals. Or prepare and preheat your grill or stovetop griddle to high.

To make the burgers, have a clean plate on the counter and a few sheets of wax paper or plastic wrap nearby. Place the ground beef in a large bowl. Break it up a bit and spread it out evenly. Sprinkle the meat as evenly as you can with the cumin, oregano, salt, pepper and onions. Using your hands, thoroughly and evenly mix the works together. Form the proceeds into 6 or 8 evenly shaped thin burgers and place them on the plate, with the wax paper in between layers.

To ready the buns for the grill, stir the chili powder into the melted butter and brush the fragrant fat onto the cut sides of the buns. Just before grilling the burgers, toast the buns until lightly browned and delicious.

Grill the burgers until browned, 4 or 5 minutes a side. Move the finished burgers straight from the grill to their toasted buns so their juices soak into the bread. Top with the salsa, cheese, tortilla chips and bun tops. Serve and share!