Black & Blue Burger Nachos

Here’s a fun thing I’ve been thinking about recently: What if you take familiar food form factors, remove most of the flavors you associate with that thing, and swap in something else? In this case, what if you take something everyone loves, like nachos, and then remove the cumin, the tomato, the mild melted cheese, and the pickled jalapenos? What if you instead used other famous flavor combinations, like bacon blue cheeseburgers, and adapt them to this new form?

What happens is, you get to eat this. Entrepreneurs, if you’re looking for financing for that bar you’ve always dreamed of opening, bring a plate of these in to the loan officer. The bank will write you as big a check as you ask for. No need to thank me; just save me a seat at the end of the bar.


Black & Blue Burger Nachos

  • Yield: Serves 4-6 1x


  • 6 strips of bacon, chopped
  • 1 white onion, thinly sliced
  • 8 ounces sliced cremini mushrooms
  • 1 pound 80/20 ground beef
  • 1 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 11/2 cups milk
  • 5 ounces of crumbled blue cheese, divided
  • 4 ounces Monterrey Jack cheese, coarsely shredded
  • 5 ounces corn tortilla chips
  • Chopped Italian parsley


  1. In a large skillet over medium heat, cook bacon until brown and crispy. Remove from pan with a slotted spoon, and set aside.
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  3. Add onion, and cook until onion just begins to soften, about a minute. Add mushrooms, then ground beef, then red pepper flakes. Increase heat to medium high, and cook until mushrooms give off their liquid, then evaporates, and ground beef browns. Add garlic, and cook for a minute more. Remove from heat, toss with reserved bacon, and set aside.
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  5. In a small saucepan, melt butter. Add flour, stir well, and cook until mixture begins to brown. Stir in milk, whisking constantly. Just as mixture begins to thicken, remove from heat, and slowly mix in both cheeses, setting aside a tablespoon of the blue cheese for garnish.
  6. To assemble nachos: Cover plate in a layer of chips, then add beef mixture, then cheese sauce. Add another layer of chips, then another layer of beef, then another layer of cheese. Top with reserved blue cheese crumbles and chopped parsley.


If your blue cheese bechamel gets too thick after you add the cheese, thin it out to a pourable consistency with a little more milk.

Black and Blue Burger Nachos


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


    1. Hi Judy! Toss it with the meat mixture after it is fully cooked (or just sprinkle on top of the finished pile of nachos).

  1. I didn’t think you could come up with anything better than that soup, but now I have to make this, immediately!!! And save ME a seat at the end of the bar, will ya?

  2. I made a half-recipe today and loved it! I seasoned the beef, onions, and mushrooms with salt, pepper, garlic powder, and hot pepper flakes. I did not have any bacon, but always have bacon drippings, so I used that to saute the veggies and the meat. I drained everything to get rid of the fat, and then layered everything. I think next time, I might try some diced green pepper or some diced jalapeno peppers. Thanks for such a tasty recipe. I will make this again!

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