BIG MAC TACOS (SMASH BURGER TACOS)

 

 

Can you remember the first time you ever had a Big Mac Burger?  I was an adult. I didn't grow up with a McDonald's around me.  I had moved out to Winnipeg, gotten married and was pregnant for my oldest daughter.  

I was not a person who really liked hamburgers to be honest. I had never had one at any fast food place.  The only hamburgers I had ever eaten were the ones my mother made us and they were not very tasty or appealing.  And I am being kind in putting it that way! 😣

My (then) husband wanted to go to McDonald's for supper so I went thinking I would just have some French fries.  When we got there he talked me into having a Big Mac.  I actually really liked it!!  I don't know if it was because I was pregnant or what, but it tasted really good!

Big Mac's are still not something I eat very often. In fact I don't think I have had one since I moved back to Canada 2 1/2 years ago now.  I had seen these Big Mac Tacos on Pinterest however and I was keen to try them out.  The recipe I have adapted today comes from a page entitled Cravings Journal.

 

 

They looked really delicious and quite simple to make. I am all for delicious and simple!  I decided to try them out for myself.  

The original recipe was for two servings. I am only one so I cut it back to make only one serving (two tacos).  To be honest that was more than ample. I could not eat both.

 

I also took the liberty of using ground turkey instead of ground beef. I am still not overly fond of ground beef much of the time, but I do really like ground turkey!

I also thought two slices of cheese per taco was a bit over the top, so I used only 1 1/2 slices and to be honest I thought that was a bit much for my taste. I think 1 slice per taco would have been plenty.

 

I also adapted the Big Mac sauce from the original recipe to something I thought I would like more. It sounded like it would be a bit runny to me.  I wanted my sauce to be a bit thicker.

So now you know all the changes I made, lets get down to the recipe!

 

WHAT YOU NEED TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)

Its actually not a lot of ingredients. The sauce has more ingredients than any other part of the burger!

For the Big Mac Sauce:

• 1 1/2 TBS Mayonnaise
• 1 1/2 TBS tomato ketchup
• 1/4 tsp hot sauce (use your favorite one)
• 1/2 tsp American mustard
• 1 TBS sweet pickle relish

For the tacos:

• 3 1/2 ounces (100g) ground beef or ground turkey
• salt and black pepper to taste
• 2 (6-inch) flour tortillas
• vegetable oil to cook
• 3 slices processed cheese (I like Kraft Extra Cheddar)

To serve:

• Shredded lettuce
• chopped dill pickles
• Chopped onion

 

I added sweet pickle relish to the sauce. Any Big Mac I have ever had distinctly had sweet pickle relish in the special sauce.  Two all beef patties, special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.

  

Dang that is what was missing. The onions!  Add some chopped raw onion for that true Big Mac experience!

 

Confession time here. I didn't have six inch flour tortillas. I had six inch corn tortillas and regular sized flour tortillas. I tried using the corn tortillas first.  One word. DON'T!!!  

They are far too flimsy.  Use flour tortillas. 

I cut my larger ones down to size. They worked perfectly. I used the six inch corn tortillas as a "pattern."  You need a sturdier tortilla.  

 

HOW TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)

These go together and cook really quickly. It is important to have everything ready to go before you start. Although quantities are given for one serving (two tacos) you can very easily double or triple up to make more. Keep any extras warm on a cooling rack in a warm oven while you cook them all so that they stay crisp and don't go soggy!

Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.

Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.

Whisk together all of the sauce ingredients until well combined.

Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.

 

Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.

Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.

Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)

Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and pickles. Serve immediately.

 

These were really quite good and they went together very quickly. Unless you are really fond of the flavor of processed cheese, use only one slice per taco.  Add some chopped white onion for an authentic Big Mac experience.

I quite enjoyed this somewhat "healthier" version done with turkey! I actually found them to be very filling and could only eat one of mine, so if you are small eaters, this would be enough for two people to be satisfied with. You could serve a salad or some potato salad on the side and it would be more than ample.

I am a huge fan of the "taco."  That is one thing which is missing locally where I live, a good Mexican restaurant.  If you are a fan of the "taco" as well, you might also enjoy one of the following:

SHREDDED BEEF TACOS - The filling for these tasty tacos cooks in the slow cooker. Simple.  Easy. Delicious.  You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. Not too spicy. You can certainly adjust that if you like your tacos spicier!  Delicious served in soft tortillas with all of your favorite taco toppings!

FRIED CHICKEN TACOS - This adaptation of the Pioneer Woman's recipe is a small batch recipe designed to feed only 2 to 3 people.  Crisp shells, tasty chicken filling, spiced just right, a bit messy to eat. Altogether a wonderfully tasty taco experience!

BIG MAC TACOS (SMASH BURGER TACOS)

Yield: 1

Author: Marie Rayner

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

These tasty tacos make for a great weeknight supper. Quick, easy and delicious. Have everything ready before you start. They go together very quickly.

Ingredients

For the Big Mac Sauce:

• 1 1/2 TBS Mayonnaise
• 1 1/2 TBS tomato ketchup
• 1/4 tsp hot sauce (use your favorite one)
• 1/2 tsp American mustard
• 1 TBS sweet pickle relish

For the tacos:

• 3 1/2 ounces (100g) ground beef or ground turkey
• salt and black pepper to taste
• 2 (6-inch) flour tortillas
• vegetable oil to cook
• 3 slices processed cheese (I like Kraft Extra Cheddar)

To serve:

• Shredded lettuce
• chopped dill pickles
• Chopped onion

Instructions

1. Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
2. Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
3. Whisk together all of the sauce ingredients until well combined.
4. Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
5. Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
6. Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
7. Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
8. Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion  and chopped pickles. Serve immediately.

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This is how I froze the remainder of the ground meat.  I divided it into two packages, with 1 3/4 oz/50g grams in each, using medium sized zip lock baggies.  I flattened the meat into each one until paper thin and zipped the baggies closed, expressing as much air out as possible.

I labeled each baggie with a black marker showing both the contents and weight of the meat, plus the date I froze it. That way I will know when it needs to be used by.  Place in the freezer flat to freeze.

These thaw out really quickly any time you are wanting just enough ground meat for one serving.

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