I love working tater tots into any meal and on a burger they especially shine. I love using the guacamole on top of the burger to anchor the tots, and then pouring cheese sauce on top to really seal the pile of tots in place, that way when you eat it the burger stays secure. I used sour cream on the bun to emulate the totcho/nacho flavors, but feel free to use your
favorite condiment!
Here’s what you’ll need:
Makes 4 burgers, and takes about an hour
Tots
- 4 Cups “mini” tots, frozen
- Splash of vegetable or peanut oil
- Pinch of salt and pepper
Guacamole
- 2 Avocados
- 1 Garlic clove, grated or pressed
- Juice of 1 lime
- Salt and pepper
Cheese Sauce
- 5 oz. Can evaporated milk
- 1 tsp. Corn starch
- 4 oz. Cheddar Jack cheese, grated
Burger
- 4 Burger buns
- 1/4 Cup Sour cream
- 4 Bubba Burgers
- 4 Slices Colby Jack cheese
- About 20 pickled jalapeno slices
Directions:
- Preheat the oven to 450°F. Put the tots on a baking sheet and toss with oil, salt and pepper. Cook in the oven for about 25 minutes until crispy and browned.
- Make the guacamole – Remove the skin and seeds from the avocados and place the flesh in a large bowl. Add in the lime juice, garlic and salt and pepper and stir/mash to
combine. Cover with plastic wrap so the wrap is touching the top of the guacamole. Set aside in the fridge until ready to use. - Make the cheese sauce – Whisk the corn starch into the evaporated milk. Pour this mixture into a small sauce pan. Bring to a simmer, stirring often. As it comes to a simmer you will see it thicken up. Remove from heat and stir in the cheese. Continue to stir and the residual heat should melt the cheese, but if not, you can put it on low heat, just keep an eye on it because it will separate if it gets too hot. Hold this over
as low of a heat as you can until ready to use, adding a splash of milk if it gets too thick. (“alt”milk will work here if that is all you have.)