Cheeseburger Tacos
Moist and full of flavour burger meat, combined with tangy burger sauce and crunchy sweet pickled onions - delicious!
Ingredients
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
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)
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.