Photo of Nacho Burgers by WW

Nacho Burgers

Points® value
Total Time
25 min
15 min
10 min
Torn between a burger and nachos? Grill up this hybrid sandwich. First, extra-lean beef is seasoned with a four-spice taco seasoning blend, shaped into a patty, and flame-cooked to juicy perfection. Then come the toppings: pepper Jack cheese, refried beans, avocado, and salsa. For extra nacho flavour, add cilantro and pickled jalapeños. Boom: Dilemma solved.


Cooking spray

4 spray(s)

Uncooked extra lean ground beef 96 % lean 4% fat

1 pound(s)

Chili powder

1 tsp(s)

Ground cumin

¾ tsp(s)

Garlic powder

¾ tsp(s)

Smoked paprika

¾ tsp(s)

Table salt

tsp(s), divided

Reduced-fat shredded pepper Jack cheese

3 oz, thinly sliced


1 medium, peeled and pitted

Fat free refried beans

½ cup(s), warmed

Light whole wheat hamburger buns

4 bun(s)

Fat free salsa

¼ cup(s)


  1. Coat a grill rack or grill pan with cooking spray. Preheat the grill or grill pan to medium-high.
  2. In a medium bowl, combine the beef, chili powder, cumin, garlic powder, paprika, and 1⁄2 tsp of the salt, mixing well with your hands. Divide the beef into 4 equal portions and shape each into a 3 1⁄2-inch patty.
  3. Grill the patties until the bottoms are well marked, about 5 minutes. Turn the patties over and grill until almost cooked through, about 4 minutes. Divide the cheese among the patties. Grill until the cheese melts, about 1 minute.
  4. In a medium bowl, mash the avocado with the remaining 1⁄8 tsp salt. Spread 2 tbsp of the beans over the bottom half of each bun. Top each with 1 patty, a quarter of the avocado, 1 tbsp of the salsa, and the top half of the bun.
  5. Serving size: 1 burger