Because Fridays call for fiestas.
My favorite part about these burgers is the curly fries, which you can pretty much add to any burger…and I definitely will from now on.
These burgers basically have three components to them: the cheeseburger itself, the avocado “mayo”, and the curly fries. I put “mayo” in quotes because this mayo actually does not contain any mayonnaise ingredients in it – it’s pretty much just puréed avocado with chile, lime juice, and other spices! So yes, guacamole minus a few ingredients.
If you don’t have a spiralizer to make the fries curly, simply cut the russet potatoes into very thin slices using a sharp knife or mandolin. The fries will be straight, but that is really the ONLY difference; the taste and texture will be the same – crispy, light, and soooo good (definitely my favorite fries ever). I prefer thin crust pizza over thick crust, and thinly-cut fries over thick fries. Plus, the fries are baked (roasted) instead of fried, making them a healthier alternative to the fried classics.
As for the cheese to stuff your burgers with, I love the color and mild taste of Colby jack, which is what I used. Other cheese that would work (stick to hard cheeses!) are yellow or white cheddar, pepper jack (for added spice!), and muenster. You can also stick to a good old, pre-made Mexican cheese blend, but I prefer shredding a hard cheese block myself since the cheese isn’t coated with any powder and melts better.
And that lime slice on top is a must since it adds freshness to the burger and offsets the flavors of the warm cheese and crispy fries 🙂
Please, please make these burgers at your next barbecue or summer party, and I will talk to you tomorrow for Day 7 (the final day!) of Burger Week!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Loaded Nacho Burgers with Avocado "Mayo" + Curly Fries (Burger Week Day 6)
Curly Fries
- 2 large russet potatoes
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp dried parsley
Avocado “Mayo”
- 1 ripe avocado
- 1 tsp dried chile ((I used spicy chile.))
- 2 tsp lime juice
- ½ tsp salt
- 1 tsp ground black pepper
Burger
- 1 lb 93% lean ground beef
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- ½ white onion, finely chopped
- 2 tsp tomato paste
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup Colby jack cheese, shredded
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a spiralizer with the large noodle setting, cut russet potatoes. Add cut potatoes to baking sheet, drizzle on olive oil, and sprinkle on salt, black pepper, and dried parsley. Bake fries for 15-20 minutes until fries are golden brown. Set aside.
- To make the avocado “mayo,” in a small bowl, mash avocado, and add dried chile, lime juice, salt, and black pepper. Set aside.
- In a large bowl, combine beef, breadcrumbs, garlic, onion, tomato paste, salt, and black pepper. Divide mixture into quarters, and form each quarter into patty. Add about ¼ cup of shredded Colby jack cheese to center of patty, and mold meat to cover cheese so cheese is inside patty. Grill patties on grill or grill pan over medium heat, about 4 minutes per side until burgers are fully cooked.
- Spread avocado “mayo” on hamburger bun (I used wheat Kaiser burger bun). Add burger to bun, and top with more avocado “mayo,” fresh tomato and lettuce, and curly fries. Serve them up!
