When making taco's last week, I thought "you know what?? I want to make a taco burger." So this, inevitably, is what I came up with. All the great taco flavors in a bun! Since I don't have a grill at my place, I decided to do these burger smash style. Where you basically make a big meatball instead of a patty, put it on a hot griddle and then literally smash it down. You can of course cook the burgers any way you would like. Enjoy!
- 1 lbs. ground beef
- 2 tablespoons taco seasoning
- 3 Hamburger buns
- 2 tablespoons vegetable oil
- 6 slices Colby-jack cheese
- Happy Valley Salsa, or your favorite brand
- Shredded Lettuce
- Taco sauce
Mix the ground beef with 2 tablespoons of taco seasoning, trying not to over work the beef. Separate into even, 1/3 lbs, meatballs and refrigerate until ready to cook. If you are going to grill your burgers, form them into patties and skip the smash steps of this recipe.
Heat a griddle over medium high heat. Lightly butter each side of the hamburger buns and grill, face down, until golden brown. Put the 2 tablespoons of vegetable oil on the griddle and coat evenly. Place the meatballs onto the hot griddle and sear for about 1 minute. Flip the balls over and smash down with a metal spatula until it's flat. You can also use a cast iron pan and work in batches. When the burger is almost done, place two slices of cheese on top of each burger, cover and melt the cheese.
For assembly, spoon a little taco sauce on the bottom bun (I used Taco Bell fire sauce, I always ask for extra packets). Then on the top bun, spread some guacamole and sprinkle shredded lettuce on top. Place the burger on the bun, top with a spoon full of Happy Valley Salsa and some Frito's.
**Note: Only smash burgers when cooking this way. Do not, smash, press or over turn your burgers when grilling. I know it's tempting to keep flipping them and make big flames shoot out of your grill. But, you will be losing all those great juices in the meat if you do. You should only have to flip your burgers once!!**
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