Chili con carne burger with nachos

Ingredients for 5 servings:

• 500 g minced beef
• 80 g kidney beans, drained
• 50 g corn
• 2 tbsp chili powder
• 1 tbsp paprika powder, sweet
• e.g. cayenne pepper
• 1 egg(s)
• 1 onion(s), red
• 1 tomato(s)
• 5 burger buns
• 5 slices of Cheddar or Emmental cheese
• 1 cup sour cream
• 1 bottle of salsa sauce
• 1 bag(s) of nachos
• n. B. Salad, e.g. iceberg or romaine lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, slice the onion and slice the tomato. Place the ground beef in a bowl, roughly chop the kidney beans and corn, and add them. Add chili, paprika, cayenne pepper to taste, and an egg, and knead everything thoroughly with your hands. Form the mixture into 5 patties and cook over medium-high heat for 2-3 minutes. Turn over and cook for another 2-3 minutes, about halfway through cooking time, place a slice of cheese on each patty and let it melt. Cut open the buns, spread a thin layer of butter on the cut surfaces, and briefly toast them in a pan. Now it’s time for the toppings: On the bottom half of the bun, add some sour cream, lettuce, and then a patty with cheese. Top with some salsa sauce, a few onions, and a slice of tomato. Finally, spread a few nachos on top and then place the top of the bun on top. It’s best to secure everything with a skewer. Serve with the remaining nachos with the salsa sauce and sour cream.