This cheeseburger tacos recipe appeared in the July 2019 Olive magazine...don't ask why it's taken 3 years to finally make it for the first time...the answer is: 'I don't know'!! It certainly won't be the last time...they're absolutely delicious. Homemade cheeseburger tacos, DIY burger sauce and pink pickled onions - AMAZING. Perfect summer food and great to make if you're entertaining. It's a quick and simple recipe to make in half an hour, and cook quickly, either on the barbecue or the hob if the weather's not being kind!
The burgers are moist and full of flavour, combined with tangy burger sauce and crunchy sweet pickled onions...and finished off with grated cheese...what's not to love!?!
Tip
- This cheeseburger tacos recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
For the burger sauce:
- 3 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tbsp French’s American mustard
- gherkins, finely chopped to make 2 tbsp, plus 1 tsp of brine from the jar
- onion, finely chopped to make 1 tbsp
- 0.5 tsp caster sugar
For the pink pickled onions:
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 1 red onion, cut into thin rounds
- a pinch of salt
- a pinch of chilli flakes (optional)
For the tacos:
- 500g steak mince
- 1 small onion, grated, juice squeezed out
- 1 tsp garlic salt
- 0.5 tsp smoked paprika
- 1 egg yolk
- freshly ground black pepper
- oil, for frying
To serve:
- 8 corn or flour tortillas, charred on a BBQ or griddle
- 2 little gem lettuces, shredded
- 100g monterey jack or mature cheddar cheese, grated
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Instructions
- Make the burger sauce – mix the ingredients together in a small bowl and leave to sit at room temperature while you prepare everything else.
- Make the pink pickled onions - mix the vinegar and sugar in a bowl, then add the red onions with a pinch of salt and chilli flakes, if using, and toss together. Set aside.
- Now make the tacos - put the mince, onion, garlic salt, paprika, egg yolk and lots of pepper in a bowl. Mix together well using clean hands, then form into 8 balls. Squash each one into a really flat patty. Heat a large frying pan, griddle or BBQ to hot. Oil the patties then sear for 2 minutes on each side or until cooked through.
- To build the tacos, add some lettuce to each tortilla then break up a patty into chunks and sit on top. Add some cheese, pickled onions and burger sauce.
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Cheeseburger Tacos
Ingredients
For the burger sauce:
- 3 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tbsp French’s American mustard
- gherkins finely chopped to make 2 tbsp, plus 1 tsp of brine from the jar
- onion finely chopped to make 1 tbsp
- 0.5 tsp caster sugar
For the pink pickled onions:
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- 1 red onion cut into thin rounds
- a pinch of salt
- a pinch of chilli flakes (optional)
For the tacos:
- 500g steak mince
- 1 small onion grated, juice squeezed out
- 1 tsp garlic salt
- 0.5 tsp smoked paprika
- 1 egg yolk
- freshly ground black pepper
- oil for frying
To serve:
- 8 corn or flour tortillas charred on a BBQ or griddle
- 2 little gem lettuces shredded
- 100g monterey jack or mature cheddar cheese grated
Instructions
- Make the burger sauce – mix the ingredients together in a small bowl and leave to sit at room temperature while you prepare everything else.
- Make the pink pickled onions - mix the vinegar and sugar in a bowl, then add the red onions with a pinch of salt and chilli flakes, if using, and toss together. Set aside.
- Now make the tacos - put the mince, onion, garlic salt, paprika, egg yolk and lots of pepper in a bowl. Mix together well using clean hands, then form into 8 balls. Squash each one into a really flat patty. Heat a large frying pan, griddle or BBQ to hot. Oil the patties then sear for 2 minutes on each side or until cooked through.
- To build the tacos, add some lettuce to each tortilla then break up a patty into chunks and sit on top. Add some cheese, pickled onions and burger sauce.
Notes
- This cheeseburger tacos recipe is easily adapted if you’re cooking for less or more people.
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