Chef notes
I love burgers. I love tacos. When I realized that a burger taco was a thing, I had to try it immediately, and trust me, these do not disappoint. And for a big football game, why choose between two great dishes when you can have them at the same time?
Technique tip: Once you place your tacos in the pan, let them cook uninterrupted so your meat gets nicely browned and crispy.
Swap option: Instead of ground beef, you could experiment with ground turkey or chicken for a leaner option.
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Ingredients
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 teaspoons sweet relish
- 1 tablespoon ketchup
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 pound ground beef
- 12 flour tortillas, mini or street size
- salt and pepper
- 1 tablespoon veggie oil
- 12 slices American cheese
- 2 cups shredded iceberg lettuce
- 24 sliced pickles
- 1/2 cup diced white onion
Preparation
1.Mix together all the sauce ingredients in a bowl and stir until combined. Cover and place in the fridge until the tacos are ready. You can also make this sauce a day or so in advance.
2.Divide beef into 12 equal portions and roll into balls.
3.Place each ball on a tortilla and using clean hands, smash the beef until it's very thin and flattened to the edges of the tortilla. Season with salt and pepper.
4.Heat the vegetable oil in a large skillet over medium-high heat.
5.Add three tacos (if they fit) to the pan, beef-side down. Cook for 2 to 3 minutes before flipping, then lower the heat.
6.Add a slice of cheese to each taco and cover with a lid until the cheese melts (another minute or so), then remove. Repeat with the rest of the tacos.
7.Top with desired toppings (lettuce, pickles and onions, in this case) and sauce, fold into taco shape and enjoy!
