Loaded Nacho Burger With Cheese Sauce and Jalapeños

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 loaded burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 1/2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1 tablespoon neutral oil
Buns: 4 brioche or potato burger buns, split, plus 2 tablespoons softened unsalted butter
Cheese sauce: 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 3/4 cup evaporated milk, 6 ounces sharp cheddar, 2 ounces Monterey Jack, 1/4 teaspoon kosher salt, 1/8 teaspoon cayenne pepper
Toppings: 1 cup lightly crushed tortilla chips, 1/2 cup chunky salsa drained of excess liquid, 1/3 cup pickled jalapeño slices, 1/2 cup sour cream, 2 tablespoons chopped cilantro, optional

Do This

1. Mix ground beef gently with chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, and black pepper; shape into 4 patties.
2. Make the cheese sauce by whisking butter and flour for 1 minute, then whisking in evaporated milk and melting in cheddar and Monterey Jack over low heat.
3. Butter the buns and toast cut-side down in a skillet for 1 to 2 minutes until golden.
4. Cook patties in a hot oiled skillet or on a grill over medium-high heat for 4 to 5 minutes per side, until they reach 160°F.
5. Rest patties for 3 minutes, then place each on a toasted bottom bun.
6. Stack with warm cheese sauce, jalapeños, salsa, crushed tortilla chips, sour cream, and cilantro if using.
7. Add top buns and serve immediately while the chips are crunchy and the cheese sauce is warm.

Why You’ll Love This Recipe

Game-night energy: It tastes like a plate of loaded nachos got turned into a big, satisfying burger.
Crunchy and creamy: Tortilla chips bring the crunch, while warm cheese sauce and sour cream make every bite rich and messy in the best way.
Bold but easy: The beef patties use pantry spices, and the cheese sauce comes together in minutes.
Customizable heat: Use mild salsa and fewer jalapeños for a calmer burger, or go all-in with spicy salsa and extra peppers.

Grocery List

Produce: Pickled jalapeño slices, cilantro, optional fresh lime wedges for serving
Meat: 80/20 ground beef
Dairy: Unsalted butter, evaporated milk, sharp cheddar cheese, Monterey Jack cheese, sour cream
Bakery: Brioche or potato burger buns
Pantry: Tortilla chips, chunky salsa, all-purpose flour, neutral cooking oil, chili powder, kosher salt, ground cumin, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper

Full Ingredients

For the Seasoned Beef Patties

1 1/2 pounds 80/20 ground beef, cold
1 1/2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola, avocado, or vegetable oil, for the pan

For the Melted Cheese Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup evaporated milk
6 ounces sharp cheddar cheese, freshly shredded, about 1 1/2 cups
2 ounces Monterey Jack cheese, freshly shredded, about 1/2 cup
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

For the Buns and Nacho Toppings

4 brioche or potato burger buns, split
2 tablespoons unsalted butter, softened, for the buns
1 cup tortilla chips, lightly crushed into bite-size pieces
1/2 cup chunky salsa, drained of excess liquid
1/3 cup pickled jalapeño slices, drained
1/2 cup sour cream
2 tablespoons chopped fresh cilantro, optional
4 lime wedges, optional, for serving

Loaded Nacho Burger With Cheese Sauce and Jalapeños – Closeup

Step-by-Step Instructions

Step 1: Season and shape the burger patties

Place the cold ground beef in a large bowl. Sprinkle the chili powder, kosher salt, cumin, garlic powder, onion powder, smoked paprika, and black pepper evenly over the meat. Using your fingertips, gently mix just until the seasonings are distributed. Try not to squeeze or overwork the beef, which can make the burgers dense.

Divide the beef into 4 equal portions, about 6 ounces each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and prevents them from puffing too much in the middle.

Step 2: Make the warm cheese sauce

Set a small saucepan over medium-low heat. Add 1 tablespoon butter and let it melt. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture looks smooth and lightly foamy. Do not let it brown.

Slowly whisk in the evaporated milk. Continue whisking for 2 to 3 minutes, until the mixture thickens slightly and looks smooth. Reduce the heat to low. Add the shredded cheddar and Monterey Jack a handful at a time, whisking after each addition until melted. Stir in the kosher salt and cayenne pepper.

Keep the cheese sauce warm over the lowest heat, stirring occasionally. If it gets too thick while the burgers cook, whisk in 1 tablespoon of evaporated milk or water at a time until it is pourable again.

Step 3: Prep the toppings and toast the buns

Drain the salsa in a fine-mesh strainer or spoon off extra liquid so it does not make the burger soggy. Drain the pickled jalapeños. Lightly crush the tortilla chips with your hands into rough bite-size pieces; you want crunchy shards, not crumbs.

Spread the cut sides of the buns with 2 tablespoons softened butter. Heat a large skillet or griddle over medium heat. Place the buns cut-side down and toast for 1 to 2 minutes, until golden around the edges. Transfer them to a plate or board and set aside.

Step 4: Cook the seasoned beef patties

Heat a large cast-iron skillet, heavy skillet, griddle, or grill over medium-high heat until hot. Add 1 tablespoon neutral oil if using a skillet. Place the patties in the pan, leaving space between them. Cook for 4 to 5 minutes on the first side without pressing down on the burgers.

Flip the patties and cook for another 4 to 5 minutes, or until the centers reach 160°F on an instant-read thermometer. If your patties are especially thick, reduce the heat to medium after flipping so the outside does not get too dark before the inside is done.

Step 5: Rest the burgers briefly

Transfer the cooked patties to a clean plate and let them rest for 3 minutes. This short rest helps the juices settle so the burgers stay tender and flavorful when you bite into them.

While the patties rest, give the cheese sauce a good stir and warm it gently if needed. The sauce should be thick enough to cling to the burger but loose enough to spoon generously over the top.

Step 6: Build the loaded nacho burgers

Place the toasted bottom buns on plates or a wooden board. Set one seasoned beef patty on each bottom bun. Spoon about 3 tablespoons of warm cheese sauce over each patty, letting it run slightly down the sides.

Top each burger with jalapeño slices, 2 tablespoons drained salsa, and a handful of crushed tortilla chips. Add 2 tablespoons sour cream to each burger. Sprinkle with chopped cilantro if using.

Step 7: Finish and serve right away

Add the top buns and press down very gently, just enough to hold everything together. Serve immediately while the cheese sauce is warm and the tortilla chips still have their crunch. Add lime wedges on the side if you want a fresh squeeze to balance the rich cheese and beef.

Pro Tips

Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking starches that can make cheese sauce grainy. Shredding from a block gives you a smoother sauce.
Drain wet toppings: Salsa and jalapeños should be drained well so the buns stay sturdy instead of soggy.
Add chips at the very end: Tortilla chips soften quickly under warm cheese and salsa, so stack them right before serving for the best crunch.
Do not press the patties: Pressing burgers in the skillet pushes out flavorful juices. Let them sear undisturbed.
Warm the buns: Toasted buns taste better and hold up much better under saucy, loaded toppings.

Variations

Spicy queso burger: Add 2 tablespoons finely chopped pickled jalapeños or canned green chiles directly to the cheese sauce.
Turkey nacho burger: Swap the beef for 1 1/2 pounds ground turkey and add 1 tablespoon olive oil to the meat mixture. Cook to an internal temperature of 165°F.
Loaded taco-style burger: Add shredded lettuce, diced tomato, and a thin layer of refried beans on the bottom bun before adding the patty.

Storage & Make-Ahead

These burgers are best assembled right before eating, but the components can be prepped ahead. Shape the seasoned patties up to 24 hours in advance, cover, and refrigerate. The cheese sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat it gently in a small saucepan over low heat, whisking in 1 to 3 tablespoons evaporated milk or water to loosen it. Cooked patties can be refrigerated for up to 3 days and reheated in a covered skillet over medium-low heat until they reach 165°F. Store buns, chips, salsa, jalapeños, and sour cream separately; do not store assembled burgers, because the chips and buns will soften.

Nutrition (per serving)