My husband and I are big fans of ridiculous food occasionally. We make what we call monster sandwiches, which basically includes anything and everything from lunch meat to chicken fingers. I had the idea one night of making a taco burger by just mixing in taco seasoning into my hamburger meat…and well it just took off to an extreme from there.
You can use pre-mixed taco mix or you can make your own, I do recommend however if you are going to only use a pound or hamburger (which will make two good sized patties) to use only half of the seasoning. This is a recipe for the seasoning I use when I make this sandwich I just mix up the full recipe then add to the meat accordingly.
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon cayenne (if you like it spicy)
Next ingredient if you are feeling adventurous is the onion rings! I have found they are pretty easy to make. I cut up one large white onion so when I mixed up my batter the first time I just kinda guessed on how much I would need. I started with 1 cup of flower and just started adding buttermilk until it stirred smooth. Just whisk your mixture and pour slowly. Once you have your batter mixed up add 3 pinches of black pepper, ¼ teaspoon of onion powder, ¼ teaspoon garlic powder, ¼ teaspoon salt. Once you get your batter mixed with the seasoning slice your onion rings and pop the slices apart so you get as many rings as possible. Heat up your oil and using a fork drop in your rings so they don’t overlap. If they lay on top of each other they will stick (that will still be delicious so don’t worry if that happens).
To patty up your burger, I use 1 egg for 1 pound of beef, yolk and all and about 2 tablespoons of breadcrumbs. Mix in about half of the seasoning and mix all together with your hands. Break the mixture in half and pattie them up! Once upon a time, I heard if you put a small imprint in the center of your patties with your finger it will prevent your burger from shrinking when you cook it…So I always do!
I find the best way to cook the juiciest burgers is in an iron skillet on the stove, you don’t lose all of your juices into the grill that way. Heat up your skillet until it is really hot and add your patties in. Leave them be! If you keep flipping them they will fall apart, I try to only flip them once so you can use your spatula to check the bottom to make sure it is cooked all the way before the turn. When your burger has been flipped add your cheese so it will get nice and melted.
After you remove your patties crack an egg in the hot grease and cook until the egg white starts to get a slight brown crisp along the edges.
Next is your “bun.” Get 4 tortillas (small in size) heat up a nonstick skillet and place one of your tortillas in it adding cheese, don’t put cheese all the way to the sides or it will melt out. Put your top tortilla on and wait until your cheese begins to melt then flip and brown the opposite side. Cook two quesadillas in all.
Now you put this whole crazy thing together!! Start out one quesadilla, the burger, then onion rings, then lettuce then finally if you can fit it the top quesadilla…let’s hope you are really hungry!