Name: Easy Big Mac Smash Burger Tacos Recipe
Ingredients: Make the Big Mac sauce. Add 1/2 cup of aioli, 1 tablespoon of yellow mustard, 1 crushed garlic clove, 3 finely chopped pickle slices, 1 teaspoon of pickle juice and 2 teaspoons of smoked paprika to a small bowl. Mix with a small spoon to combine, then set aside.; Press the beef into your tortillas. Spoon about a golf ball-sized amount of ground beef into the middle of each tortilla, then use the back of a spoon to smooth it out and press it into a flat, even layer, covering the whole tortilla. Sprinkle over a little salt (roughly 1/8 of a teaspoon) and a good grind of black pepper, then use the spoon to press the seasoning into the meat. PRO TIP: It’s easiest to prepare all the tortillas at once, then you can just cook each one quickly right after the other.; Cook the tacos. Place a large frying pan or skillet that you have a lid for over medium-high heat, and add a drizzle of olive oil. Once hot, place a tortilla, beef side down, onto the pan. Use a spatula to press the tortilla into the pan so that the beef cooks evenly. Cook for 2 minutes, then flip the tortilla over and scatter over 1 tablespoon of the grated cheese. Pop the lid on your pan and cook for another 2 minutes, just to let the cheese melt. Depending on the size of your pan, you may be able to do 2 or 3 at once. PRO TIP: If you don’t have a lid for your pan, use a plate or a wooden board.; Assemble the tacos. Transfer the cooked tacos to a wooden board (or straight onto a serving plate), then scatter with the shredded lettuce, diced pickles, pickled onion and a good drizzle of that Big Mac sauce. Eat right away, while the cheese is gooey and the taco is nice and crispy.

Description

For the Big Mac sauce

1/2 cup garlic aioli (or regular mayo)
1 tablespoon Dijon mustard
1 garlic clove, crushed (or 1 teaspoon garlic powder)
3 pickle slices, finely chopped
1 teaspoon pickle juice (or white wine vinegar or apple cider vinegar)
2 teaspoons smoked paprika

For the Big Mac tacos

500g/1lb ground beef (beef mince)
12 mini flour tortillas
Salt
Black pepper
1/2 cup grated cheddar cheese (or use cheese slices)
1/4 cup olive oil
1 Romaine/Cos lettuce, shredded (or another crunchy lettuce)
12 pickle slices, finely chopped
12 slices of pickled onion (optional)

Ingredients

Make the Big Mac sauce. Add 1/2 cup of aioli, 1 tablespoon of yellow mustard, 1 crushed garlic clove, 3 finely chopped pickle slices, 1 teaspoon of pickle juice and 2 teaspoons of smoked paprika to a small bowl. Mix with a small spoon to combine, then set aside.
Press the beef into your tortillas. Spoon about a golf ball-sized amount of ground beef into the middle of each tortilla, then use the back of a spoon to smooth it out and press it into a flat, even layer, covering the whole tortilla. Sprinkle over a little salt (roughly 1/8 of a teaspoon) and a good grind of black pepper, then use the spoon to press the seasoning into the meat. PRO TIP: It’s easiest to prepare all the tortillas at once, then you can just cook each one quickly right after the other.
Cook the tacos. Place a large frying pan or skillet that you have a lid for over medium-high heat, and add a drizzle of olive oil. Once hot, place a tortilla, beef side down, onto the pan. Use a spatula to press the tortilla into the pan so that the beef cooks evenly. Cook for 2 minutes, then flip the tortilla over and scatter over 1 tablespoon of the grated cheese. Pop the lid on your pan and cook for another 2 minutes, just to let the cheese melt. Depending on the size of your pan, you may be able to do 2 or 3 at once. PRO TIP: If you don’t have a lid for your pan, use a plate or a wooden board.
Assemble the tacos. Transfer the cooked tacos to a wooden board (or straight onto a serving plate), then scatter with the shredded lettuce, diced pickles, pickled onion and a good drizzle of that Big Mac sauce. Eat right away, while the cheese is gooey and the taco is nice and crispy.

Cook Mode Prevent your screen from going dark