“Nacho Momma” Burger
Recipe by: Kelly Cline for Blue Moon Burgers
Burger Build from the bottom bun up to the top bun:
Cilantro Lime Mayo (recipe follows)
Grilled Beef Patty
Green Chili Nacho Cheese Sauce (recipe follows)
Pico de Gallo (recipe follows)
Toasted Top Bun.
Cilantro Lime Mayo
1 cup Mayo
2 tablespoon Fresh Cilantro, finely minced
Juice of 1/2 Lime
Pinch of Salt & Pepper to taste
Mix together, cover and set aside for 15 minutes in the refrigerator to let the flavors
Note: If you do not like Cilantro, you can substitute Flat Leaf parsley for Cilantro.
Green Chili Nacho Cheese Sauce
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk (Whole or 2%)
1/2 Pound Cheddar, shredded by hand. Do not use pre-shredded it will make your
1/2 to 1 Jalapeño, diced
1/4 teaspoon Smoked Paprika
Salt & Pepper to Taste
Melt butter, add flour and cook over medium heat for about3-4 minutes. Add the milk
slowly, stirring with a whisk to remove any lumps. Next add in the cheese and whisk
slowly until all the cheese is melted. Last stir in the Green Chilies.
Note: You can leave out the Green Chilies if you prefer.
Pico de Gallo
2 cups Tomato (2-3 large tomatoes), diced
1/2 a medium White Onion, diced
1/2 – 2 Jalapeños, deveined & deseeded, chopped fine(more or less depending on your
1 clove of garlic, finely minced
3-4 tablespoons fresh Cilantro, chopped fine
Zest and Juice of 1 Lime
Salt & Pepper to taste
Put all ingredients in to a bowl and mix together until combined. Cover and set aside for
15 minutes in the refrigerator to let the flavors come together.
Note: You can adjust the Jalapeño and Cilantro based on you preference. If you do not
like Cilantro, you can substitute Flat Leaf Parsley for Cilantro.