Cheeseburger Tacos Recipe | olivemagazine

Yellow tortilla wraps filled with mince, red onion and salad leaves

500g steak mince
1 small onion
grated, juice squeezed out
1 tsp garlic salt
½ tsp smoked paprika
1 egg yolk
for frying oil
8 corn tortillas
charred on a BBQ or griddle
2 Little Gem lettuces
shredded
100g ready-grated monterey jack

BURGER SAUCE

3 tbsp mayonnaise
1 tbsp tomato ketchup
1 tbsp French’s American mustard
finely chopped to make 2 tbsp gherkins
plus 1 tsp of brine from the jar
finely chopped to make 1 tbsp onion
½ tsp caster sugar

PINK PICKLED ONIONS

2 tbsp red wine vinegar
2 tsp caster sugar
1 red onion
cut into thin rounds
a pinch (optional) dried chilli flakes

Method

step 1
Mix the burger sauce ingredients and leave to sit at room temperature while you prepare everything else.
step 2
Mix the vinegar and sugar then add the red onions with a pinch of salt and chilli flakes, if using, and toss.
step 3
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.
step 4
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.

Janine Ratcliffe Portrait

Janine RatcliffeFood director