Southwest Fondue Burger with Nacho Mama Dip Mix
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Meet your new backyard obsession. This Southwest Fondue Burger takes everything you love about a classic smash burger and dials it up with a rich, melty Nacho Mama cheese sauce made right from our dry dip mix. Bold, cheesy, and just the right amount of kick — this one's a crowd-pleaser from the first bite.
Serves: 4 | Prep: 10 min | Cook: 20 min
Ingredients
Nacho Mama Fondue Sauce
- 1 packet Wisconsin 26 Nacho Mama Seasoning Mix
- 1 cup shredded sharp cheddar or pepper jack cheese
- ½ cup cream cheese, softened
- ½ cup sour cream or Mexican crema
- 2 tbsp milk (adjust for consistency)
For the Burgers
- 1½ lbs ground beef (80/20 blend)
- Salt & pepper to taste
- 4 brioche or pretzel buns, toasted
- 1 cup shredded lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- 1 jalapeño, sliced (optional)
- Pickled banana peppers
- Avocado or guacamole
Instructions
- Make the fondue sauce: In a small saucepan over low heat, combine cream cheese and milk, stirring until smooth. Add shredded cheese and Nacho Mama Seasoning Mix. Stir continuously until fully melted and creamy. Keep warm on low.
- Form the patties: Divide ground beef into 4 equal balls. Season with salt and pepper.
- Cook the burgers: Heat a cast iron skillet or grill over high heat. Add beef balls and smash flat with a spatula. Cook 3–4 minutes per side until a crust forms and internal temp reaches 160°F.
- Toast the buns: Butter and toast buns cut-side down in the skillet until golden.
- Assemble: Layer lettuce, tomato, onion, and burger patty on the bun. Serve the warm Nacho Mama fondue sauce on the side for dipping. Add jalapeños, banana peppers, and avocado. Serve immediately.
Pro Tip: The fondue sauce also doubles as a dipping sauce for fries on the side!