Big Mac Tacos
Taco-shaped mini burgers with a crispy cheese-crusted tortilla shell and a tangy Big Mac-style sauce.
Ingredients
- 8 small flour tortillas
- 500g lean minced beef
- 8 slices cheddar cheese
- Shredded iceberg lettuce
- 1 small onion, finely diced
- Dill pickles, sliced
- Salt and pepper, to taste
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tbsp pickle brine
- 1 tsp white vinegar
- 1/2 tsp sugar
- 1/2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
Instructions
- For the Big Mac sauce, combine the mayonnaise, ketchup, Dijon mustard, pickle brine, white vinegar, sugar, paprika, onion powder, garlic powder, salt and pepper in a bowl and mix well. Set aside.
- Press about 60g of minced beef onto each tortilla in a thin, even layer. Season with salt and pepper.
- Cook the tacos in a skillet over medium-high heat, beef side down, for 2-3 minutes until browned.
- Flip, lower the heat, and add a slice of cheddar to each. Cover and cook for a further 2-3 minutes until the cheese melts and the tortilla crisps.
- Repeat with the remaining tacos.
- Top each taco with lettuce, diced onion, dill pickles and the Big Mac sauce. Serve warm.