Grilled Taco Burgers with sour cream, salsa, and lettuce make great toppings for these taco-inspired burgers.
1-1/2 pound ground beef
1 package taco seasoning
1/4 cup bread crumbs
1 egg, beaten
2 ounces shredded Monterey Jack cheese
6 hamburger buns
Combine beef, seasoning mix, crumbs and egg. Mix thoroughly; make twelve patties.
Top six patties with cheese, evenly divided. Place remaining six patties over the top. Seal edges.
Preheat grill. Place patties on rack. Grill burgers ten minutes on medium-high heat. Turn once.
Place on buns. Top with tomatoes.
Serving Suggestion: Sour cream, salsa, and lettuce can also top burgers.
Note: To prevent sticking of burgers on the grill, spray grill with nonstick cooking spray.
Recipe makes 6 servings.
Extra: Grilled Vegetable Medley
Great side dish for your taco burgers!
1 fennel bulb, top trimmed, tough outer leaves removed, then cut lengthwise into strips
2 zucchini, trimmed and cut lengthwise into strips
1 large red onion, cut into thick rings
2 to 3 tablespoons olive oil
Salt and pepper to taste
Place fennel, zucchini and onion rings in self-sealing bag. Add oil, salt and pepper to taste. Seal and shake to coat well.
Grill over medium coals or heat, turning frequently, until browned and tender, 5 to 8 minutes. Baste with more oil as needed to keep the vegetables from drying out. Recipe makes 4 side dish servings.
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