Animal Style Nachos

YIELD: 4-6

INGREDIENTS:

CHEESE SAUCE (ADAPTED FROM SERIOUS EATS):
8 oz American cheese
1 T corn starch
1/4 t turmeric
1/4 t paprika

HAMBURGER
4-6 hamburger patties
yellow mustard
oil
salt
pepper

CARAMELIZED ONIONS
3-5 onions, diced
1 T butter
water

SECRET SAUCE
1/2 C mayo
2 T ketchup
1 T yellow mustard
1 T pickle relish
pinch of cayenne
pickle juice

TOPPINGS
1 c tomato, diced
1 c pickles, diced
2 jalapeno peppers, seeded and diced
1 head of romaine, shaved

METHOD
Make Ahead

Secret Sauce:

Combine mayo, ketchup, mustard, pickle relish, and cayenne in a bowl. Add enough pickle juice (or water) to thin it out enough for easy nacho application. Set aside.

Caramelized Onions:

Melt butter in a larger, hot pan. Add onions. Cook until fond forms on the bottom of the pan. Add some water. Continue this for 15 minutes or so until the onions have really melted down into a spectacular onion jam.

Toppings:

Dice tomatoes and pickles, set aside. Cut romain into thin slices, set aside.

Putting It All Together

Burgers:

Heat a pan or grill. Season both sides of the burger and place in the hot pan. On the side facing upwards, apply a schmear of yellow mustard (I know this is odd, but it’s what In N Out does). After 3 minutes, flip the burgers. Cook mustard-side down another 3 minutes. Remove from the pan and chop into bite sized pieces.

Nachos:

Cover all the plates you’re going to use with chips. Put the burger pieces over the chips.

Put the shredded cheeses and cornstarch in a small pot and mix. Add the evaporated milk and cook on low, stirring with a whisk continuously. Once the cheese sauce has melted, dip a chip in and make sure that the taste of the cornstarch has cooked out. If it’s all good, add the paprika and turmeric (this is just for color).

Pour the cheese sauce over the burger and chips, then top with tomatoes, pickles, caramelized onions, secret sauce, and romaine.

Slightly adapted from a recipe from whiskeyandsoba.com