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Nacho burgers

Nacho burgers

Total Time
25 min
15 min
10 min
Torn between a burger and nachos? Grill up this hybrid sandwich of seasoned beef, refried beans, melted cheese, avocado and salsa on a whole grain roll. For extra nachos flavour, add some fresh coriander and pickled jalapeños.


Extra lean beef mince, raw

500 g

Chilli powder

1 tsp

Ground cumin

¾ tsp

Garlic powder or flakes

¾ tsp, (powder)

Smoked paprika

¾ tsp

Light tasty cheese

4 slice(s), (4 x 21g slices)


1 medium

Lime juice

1 tsp

99% fat-free canned refried beans

½ cup(s), warmed, (155g)

Multigrain bread roll

4 medium, round, split, toasted, (4 x 50g rolls)

Tomato-based salsa

cup(s), chunky variety, (75g)

Oil spray

1 x 3 second spray(s)


  1. Combine beef, chilli, cumin, garlic powder, paprika and ½ teaspoon of salt in a large bowl. Mix until well combined. Divide mixture into 4 equal portions. Shape each portion into an 8cm round patty.
  2. Lightly spray a large non-stick grill pan with oil and heat over medium-high heat. Cook patties for 4-5 minutes on each side or until just cooked through. Top each patty with a cheese slice. Cook for a further 1 minute or until cheese is melted.
  3. Meanwhile, mash avocado and lime juice in a small bowl, leaving a few large chunks. Season with salt and pepper. Spread refried beans evenly over roll bases. Top each with a burger patty, one-quarter of the avocado and salsa. Cover with roll tops to serve.