Celebrate Your Freedom With Jalapeño Nacho Cheeseburgers

A week later, I'm still dreaming about the Savory Sight of a jalapeño nacho cheeseburger from Urbun Burger that reader Mee-shell uploaded to the YumSugar Community. In fact, I was so enamored, I must have gone back to look at that picture at least five times, so I ultimately decided I had to have it.

I would've hit up the San Francisco-based burger joint where said cheeseburger was from, but they told me they no longer carry the jalapeño nacho cheese, so I took it upon myself to make my own version of the burger, adding slices of grilled tomato. It was so insane that I wolfed down the behemoth in less time than it took to grill it!
The end result was like a fusion of a juicy hamburger and stadium nachos — and it doesn't get more all-American than that. When making this, bear in mind that oozy, melted Velveeta doesn't wait for you — so you must eat this burger right off the grill, and keep napkins handy. For a 4th of July crowd-pleaser, read more.

Jalapeño Nacho Cheeseburger

Jalapeño Nacho Cheeseburger


  1. 1 teaspoon olive oil
  2. Salt and pepper
  3. 10 ounces ground sirloin (80 percent lean ground beef)
  4. 4 slices of a large hothouse tomato, cut 1/2-inch thick each
  5. 2 ciabatta rolls or white hamburger buns, split in half
  6. 3 ounces Velveeta cheese, cut into thin slices
  7. 10-12 slices of nacho sliced jalapeños


  1. Create the patties: In a bowl or over butcher paper, combine the ground beef with olive oil, and a generous amount of salt and pepper. After seasonings are incorporated, split beef mixture into 2 equal-sized 5-ounce balls, using your hands to flatten them into hamburger patties of about 3/4-inch thickness.
  2. Grill meat, buns, and tomatoes: Light a gas grill (or a grill pan), and bring to medium heat. Place the burger patties as well as the tomato slices on the grill.
  3. Flip after burgers and tomato have developed grill marks, about 3 minutes.
  4. Grill for 2 minutes more on second side; remove the tomatoes once they're charred, but not yet falling apart, and set aside. Place hamburger buns, cut-side down, on the grill.
  5. Lay cheese slices over patties; cover grill or pan and allow to cook for one minute more, or until about medium rare to medium doneness. Remove patties and buns from heat.
  6. Assemble burgers: For each burger, place melted cheese burger patty on top of bun, and top each burger with 5-6 sliced jalapeños; layer 2 slices grilled tomato on top. Cover with top half of bun and serve immediately.

Makes 2 burgers.

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