Kids Can Make: Taco Cheeseburger
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Chili Powder1 tsp
Ground Cumin680 g
Ground Round Beef2 tbsps
Vegetable Oil1 cup
Shredded Iceberg Lettuce1 cup
SalsaDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F to warm the tortillas
3
In a small bowl, combine the chili powder, cumin and 1 teaspoon salt
4
Stir until well mixed
5
Divide the ground beef into 4 equal sections, about 6 ounces each
6
Gently form the meat into thick disks, then place on a piece of wax paper
7
Press the patties until they're about 1/2-inch thick and 6 inches in diameter
8
Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger
9
Cut each patty in half, giving you 8 pieces
10
Heat a 10-inch cast-iron skillet over medium heat for 3 minutes
11
When the pan is hot, add 1 tablespoon of the oil and place 4 of the patties into the pan
12
Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes
13
Flip and cook on the other side
14
Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top
15
Cook until the patty is well-browned on the bottom, another 2 1/2 minutes
16
Remove the burgers from the pan to a plate, tented with foil, to allow the juices to redistribute, at least 5 minutes
17
Scrape out any crusty bits on the bottom of the pan and pour off the extra grease
18
Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties
19
Place the taco shells on a sheet pan to warm in the oven for about 5 minutes
20
If using soft tacos, wrap the stack of 8 in foil and warm for 5 minutes
21
Line the center of the taco shell with some lettuce and insert the burger
22
Slide 2 tomato slices alongside the patties and top with 1 teaspoon salsa and some sour cream, and serve