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4
5 minutes
10 minutes
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Author:Clarkee
600g ground beef (20–25% fat)
8 slices American cheese
300g nacho cheese
1 bag of nachos
4 white rolls
Salt, to taste
Oil, for the griddle
Heat your Blackstone to high.
Add the nacho cheese to a pan and warm it through until smooth. Set aside.
Divide the ground beef into 8 portions (about 75g each) and gently roll into loose balls without overworking the meat.
Lightly crush the nachos and place them in a bowl.
Add a thin layer of oil to the griddle.
Place the beef balls onto the griddle and let them sit for 10 to 15 seconds. Season with salt, then smash them flat using a press or spatula. Use parchment paper if needed to prevent sticking.
After about 1 minute, flip the patties once they have a deep brown crust. Season again with salt and add a slice of American cheese to each patty. Optionally, add a splash of water and cover briefly to help melt the cheese.
Lightly toast the rolls on the griddle if desired.
Stack two patties per burger and place onto the rolls.
Dip each burger into the warm nacho cheese, then press into the crushed nachos. Serve immediately.
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