MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE
I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat oven to 450 degrees F with rack above center.
- Gather your ingredients.
- For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
- For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
- For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
- Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
- Chop the remaining onion and chop some lettuce, about 2 cups.
- Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
- To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
- Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.
TACO BURGERS
Burgers with a taco twist. I like to serve this with sangria and a side of nachos.
Provided by Anabelen
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground beef and taco seasoning together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties.
- Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
- Spread sour cream and salsa on buns, add patties, and top with cilantro, tomato, avocado, and onion.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 34.5 g, Cholesterol 92.3 mg, Fat 30.4 g, Fiber 4.8 g, Protein 27.5 g, SaturatedFat 12.2 g, Sodium 937.1 mg, Sugar 6.1 g
MEXICAN BURGER
This delicious Mexican burger is a great dinner recipe. Made with the best ground beef, homemade taco seasoning and a variety of other ingredients.
Provided by Mireille
Yield 2
Number Of Ingredients 10
Steps:
- Season the beef with 1½ tbsp taco seasoning. Knead thoroughly and shape into a hamburger patty
- Slice the onions in thin rings. Heat skillet and bake the hamburger in the skillet until well done in 10 minutes. Move to the side and pan fry the streaky bacon in 2 minutes take out of the skillet and set aside
- Put the onion rings in the pan and constantly move it around
- Pre heat the oven to 400℉/200℃ to warm the buns in the oven for 5 minutes
- Fry the eggs
- When the burgers are done slice the buns in half and put 2 tbsp of hummus on the bun. Put the burger on top. Then add half of the onion rings, a slice of pickle, 2 slices of bacon, a tbsp of guacamole and finally the fried egg
- Make the burger complete with a large tablespoon of salsa
- Ready to serve
Nutrition Facts : Calories 884; Fat
TACO BURGERS
Make and share this Taco Burgers recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, working gently, mix ground beef with all burger ingredients except buns.
- Divide the mixture into 4 quarters and lightly form into patties about 1" thick.
- Place patties on an oiled outdoor grill (or you can cook in a skillet) and cook, turning once, about 10-15 minutes or until cooked to desired doneness. You can add the cheese slices onto the burgers a few minutes before they are done to melt if desired.
- Meanwhile, open buns and toast on grill until lightly browned. Place cooked burgers on buns and top with desired toppings.
MEXICAN TACO BURGERS
I came up with this one because I wanted a burger and a taco, and couldn't have both in one meal. Turned out delicious, and got rave reviews! Also really simple to prepare!
Provided by ChipotleChick
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the ground meat and taco seasoning with your hands.
- Make 4 patties.
- Spray grill with nonstick cooking spray before igniting.
- Heat to medium, then put burgers on.
- Cook about 5 minutes per side, or until done.
- Place on chile and 1 slice of cheese on each burger, and cover until cheese is melted.
- Serve on buns with sour cream, salsa, lettuce and tomato, or preferred garnishes.
- You can make these on the stove as well, just cook them like you would a regular hamburger.
- Make sure to use some cooking spray though!
MEXICAN CHEESEBURGERS
Steps:
- Combine all the ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.
- Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
- Form the mince mixture into burgers and fry for +- 4 minutes per side until browned and cooked through. When you've flipped the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking.
- Serve on a fresh bread roll with home-made salsa and guacamole.
- Remove the avocado flesh from the skin and mash with the lemon juice, salt & pepper.
- Set aside until you're ready to use it.
- Combine all the ingredients and mix through.
- Set aside until you're ready to use it.
Nutrition Facts : Calories 550 kcal, Carbohydrate 23 g, Protein 62 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 216 mg, Sodium 1220 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TACO TURKEY BURGER
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add the turkey, onion, chili powder, garlic power, salt, coriander, cumin and pepper to a bowl and stir until combined. Shape the mixture into 4 burgers and refrigerate for 30 minutes.
- Heat the oil in a cast-iron skillet over medium-high heat. Add the burgers and cook for about 5 minutes; flip and cook until the internal temperature registers 165 degrees F, another 4 to 5 minutes, topping the burgers with the cheese in the last 2 minutes.
- Transfer the burgers to the buns and top with tortilla chips, pickled jalapenos, pico de gallo and guacamole.
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LOADED TACO BURGERS - COOKING ON THE FRONT BURNER
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Reviews 6Category Main DishCuisine MexicanTotal Time 25 mins
- Form into 6 6oz patties (press your thumb in the middle of the top of the burger - this will help with even cooking)
11 TYPES OF AUTHENTIC MEXICAN TACOS - 2022 - MASTERCLASS
From masterclass.com
Estimated Reading Time 30 secsPublished 2020-04-16
- Tacos de barbacoa: To make these tacos found all over Mexico, meat—typically lamb but sometimes beef or goat—is wrapped in banana or agave leaves and slow-cooked over an open flame or in an underground oven lined with hot coals.
- Tacos de birria: This goat-based soup hails from the state of Jalisco, though surrounding states like Michoacán, parts of Durango, and Zacatecas also make versions, including one with beef.
- Tacos de cabeza: Cabeza means “head” in Spanish, which is an apropos name for these tacos: They’re made with the meat from the head of a cow and typically served braised or steamed to enhance the meat’s tenderness (cabeza tacos can be quite supple and rich, thanks to the high fat content in the head).
- Tacos de carne asada: The state of Sonora in northern Mexico is cattle-raising country, and carne asada tacos (grilled meat) have roots there. The meat—most often the ranchera, or flap steak, from beef short loin—is marinated and grilled over charcoal, then chopped and cooked further on a flattop before it’s served in a flour tortilla.
- Tacos de carnitas: Michoacán lays claim to carnitas, or little meats, usually made from pork shoulder slowly simmered in its own fat, confit-style, until the meat is tender enough to pull apart into little shards.
- Tacos de chapulín: Chapulines—a.k.a. grasshoppers—are a common snack in Oaxaca and other southern regions of Mexico, where they’re eaten on their own or as a taco filling.
- Tinga tacos: In the city of Puebla, the popular tinga de pollo taco, or stew taco, is often made from chicken braised in a mild chipotle-tomato sauce seasoned with garlic and a bit of piloncillo, or raw cane sugar.
- Tacos de canasta/al vapor/sudados: Common in Mexico City, tacos de canasta or al vapor refer not to a specific filling but rather to the vessel the tacos sit in after having been steamed.
- Tacos de pescado: Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area is famed for its fried fish and/or shrimp tacos, often served with shredded cabbage, pico de gallo, and sour cream.
- Tacos de cochinita pibil: Cochinita pibil—suckling pig marinated in citrus juice, garlic, and orange-hued achiote paste, then wrapped in banana leaves and roasted in an underground pit—is a regional delicacy in the Yucatán Peninsula.
18 TYPES OF TACOS YOU’LL FIND IN MEXICO - ETERNAL EXPAT
From eternal-expat.com
Estimated Reading Time 7 mins
- Pastor Tacos. I may be totally biased because I live in Mexico City, but there is nothing better than a good pastor taco. This Lebanese-fusion food started here in Mexico City, but you can find it all over the country now.
- Suadero Tacos. This is one of my all-time favorite types of tacos. Suadero is almost always made from beef. It’s actually the name of the cut of beef that is used to make this type of taco.
- Carnitas Tacos. Carnitas or little meats, are a type of taco filling made from pork. The pork is slow-roasted, quite literally from nose to tail (you’ll likely find some of both the nose and tail in your taco if you’re lucky!).
- Barbacoa Tacos. Barbacoa is actually a style of cooking where meat is slow roasted in a pit or open fire. Now, however, it mostly refers to a specific type of taco, the barbacoa taco.
- Birria. Birria originates from Guadalajara and if you get the chance to have it there, be sure to head to Birria las 9 Esquinas. Birria is most traditionally made with goat, however in most places out side of Jalisco, you’ll find it made with beef.
- Bistec. Bistec is simply steak. It’s usually sliced very thing and cooked quickly on a flat top. This is the type of street taco that almost every taco vendor will make.
- Arrachera. Arrachera is one of the most famous cuts of beef in Mexico. You’ll find it in any good taco restaurant and it’s almost always the most expensive taco on the menu.
- Guisados. Guisado or guiso means stew. These are popular breakfast tacos around Mexico and you’ll find them easily inside markets or on street corners in the mornings.
- Chorizo & Longaniza. I put these two types of tacos together on the list because they are quite similar. I have tried to do a lot of research on the differences between chorizo and longaniza.
- Campechano. Campechano tacos are a popular option at almost all street taco stands. It’s basically a mixture of two ingredients. Without specifying, campechano is usually bistec and chorizo (unless it’s bistec and longaniza).
MEXICAN VEGGIE BURGERS WITH TACO AIOLI - PEAS AND CRAYONS
From peasandcrayons.com
4.9/5 (7)Total Time 40 minsCategory Main DishCalories 255 per serving
- First order of business is to whisk together your flax egg [simply mix 1 TBSP ground flax with 3 TBSP water] in a small bowl and your aioli in another, and pop both in the fridge to set.
- Pour a little oil in your favorite skillet and, on medium-high heat, saute onion, peppers, and corn until tender. Add the garlic towards the end to prevent burning.
- Next add in your canned or homemade beans [I usually soak and cook mine ahead of time, freeze them, and defrost as needed] and mix well, removing the skillet from heat and turning off your burner.
FAST FOOD TACOS RANKED FROM WORST TO FIRST - MASHED.COM
From mashed.com
Author Kori EllisPublished 2020-03-24Estimated Reading Time 7 mins
- Overachiever Taco at Moe's Southwest Grill. You shouldn't be surprised that the best fast food taco is served at Moe's Southwest Grill, as it's the best Mexican fast food restaurant.
- Crunchy Taco at Taco Bell. While there is a Taco Bell on seemingly every corner in America, and while Taco Bell has been the butt of many jokes, there is nothing laughable when it comes to their Crunchy Taco.
- Wild-Caught Mahi Mahi Taco at Rubio's Coastal Grill. People from coast to coast who love fish tacos have Rubio's Coastal Grill to thank. Why? Ralph Rubio, the man behind Rubio's Coastal Grill, is the person credited with bringing fish tacos to the United States and making them popular.
- Grande Chicken Avocado Taco at El Pollo Loco. The chicken at El Pollo Loco is legendary. The main reason for that is the chicken is authentically Mexican, as the founders of El Pollo Loco are actually from Mexico.
- Breakfast Taco at Taco Cabana. A breakfast taco is a South Texas staple that might be difficult to find elsewhere across the United States. It's similar to a breakfast burrito but instead of being wrapped, it's only folded.
- Grilled Chicken Taco at Del Taco. If you're ravenous and just need some tacos to fill you up fast, it's tough to beat the Grilled Chicken Tacos from Del Taco.
- Grilled Steak Taco at Qdoba Mexican Eats. At Qdoba Mexican Eats, you are free to customize your order however you see fit. When it comes to their tacos, though, there is one rule you should live by: go with their grilled steak.
- Soft Taco at Chipotle Mexican Grill. Who doesn't love Chipotle? You can get freshly made food at a very reasonable price. That said, while the tacos at this restaurant taste really good, you'd be wise to never order the tacos at Chipotle.
- Beef Muchaco at Taco Bueno. Taco Bueno's Beef Muchaco is an Americanized take on what a taco should be — as are most on this list — but it's still worth trying.
- Beer Battered Fish Taco at Del Taco. If you love fish tacos, you'll enjoy the Beer Battered Fish Taco from Del Taco. The fish in the taco is a crispy fillet of Alaska pollock, much like you might find at a fish and chips eatery or inside of a fish sandwich.
THE BEST TACO BURGERS - EVERYDAY EILEEN
From everydayeileen.com
5/5 (10)Total Time 17 minsCategory Grilling, Main DishCalories 162 per serving
- In a large bowl add the meat, oregano, cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Gently mix the meat and seasonings to combine.
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