What are the main ingredients in Smashed Beef Burger Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Smashed Beef Burger Tacos?

Calories: 1142, Carbs: 57 grams, Fat: grams, Protein: 41.4 grams, Sugar: 13.4 grams, Salt: 1369 grams

How do I prepare Smashed Beef Burger Tacos?

ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY TACO SAUCE: In a bowl, combine the mayo with the taco sauce, a sweetener, a drizzle of oil, and seasoning. Set aside. TAKE A PIC AND SHARE: Plate up the tacos and top with the shredded leaves and the zingy tomato salsa. Drizzle over the taco sauce. Garnish with the toasted almonds and the remaining coriander. Fold up and dig in! TACO MEATBALLS: To a bowl, add the burger patties and season. Break up the patties and mix to combine. Divide the mince mixture into 4 small meatballs. Lay the tortillas out and press a meatball onto each one in a thin layer. CHOP-CHOP: Rinse the green leaves, the tomato, the spring onion, and the coriander. Finely shred the green leaves. Roughly dice the tomato. Trim and roughly slice the spring onion. Pick and roughly chop the coriander. Drain the gherkins and the piquanté peppers. Finely chop the gherkins. Roughly chop the almonds. Set all aside separately. CHEESY MEATBALLS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the tortillas, meat-side down, until browned and cooked through, 1-2 minutes. Flip and remove from the heat. Scatter over the grated cheese. Cover to melt, 30 seconds - 1 minute. You may need to do this in batches. Remove from the pan and set aside. LET’S SALSA: In a bowl, combine the diced tomato, the sliced spring onion, ½ the chopped coriander, the drained piquanté peppers, the diced gherkins, a drizzle of olive oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Smashed Beef Burger Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Smashed Beef Burger Tacos

What do you get when you combine a foodie trend with a food-fusion recipe? This recipe, Chef! Impress with a smashed burger patty turned into a taco, topped with oozy melted cheese and drizzled with a South African-inspired taco sauce. Side with a tomato, coriander, piquanté peppers, and gherkins salsa.

Smashed Beef Burger Tacos

with a tomato, spring onion & gherkin salsa

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Fresh Coriander
Gherkins
Grated Mozzarella & Cheddar Cheese
Green Leaves
Piquanté Peppers
Plain Tangy Mayo
Spring Onion
Spring Onions
Taco Sauce
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

CHOP-CHOP
Rinse the green leaves, the tomato, the spring onion, and the coriander. Finely shred the green leaves. Roughly dice the tomato. Trim and roughly slice the spring onion. Pick and roughly chop the coriander. Drain the gherkins and the piquanté peppers. Finely chop the gherkins. Roughly chop the almonds. Set all aside separately.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY TACO SAUCE
In a bowl, combine the mayo with the taco sauce, a sweetener, a drizzle of oil, and seasoning. Set aside.
TACO MEATBALLS
To a bowl, add the burger patty and season. Break up the patty and mix to combine. Divide the mince mixture into 2 small meatballs. Lay the tortillas out and press a meatball onto each one in a thin layer.
CHEESY MEATBALLS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the tortillas, meat-side down, until browned and cooked through, 1-2 minutes. Flip and remove from the heat. Scatter over the grated cheese. Cover to melt, 30 seconds - 1 minute. Remove from the pan and set aside.
LET’S SALSA
In a bowl, combine the diced tomato, the sliced spring onion, ½ the chopped coriander, the drained piquanté peppers, the diced gherkins, a drizzle of olive oil, and seasoning. Set aside.
TAKE A PIC AND SHARE
Plate up the tacos and top with the shredded leaves and the zingy tomato salsa. Drizzle over the taco sauce. Garnish with the toasted almonds and the remaining coriander. Fold up and dig in!

Green Leaves - 20g
Tomato - 1
Spring Onion - 1
Fresh Coriander - 3g
Gherkins - 10g
Piquanté Peppers - 10g
Almonds - 10g
Plain Tangy Mayo - 1 unit
Taco Sauce - 20ml
Free-range Beef Burger Patty - 1
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese - 40g

Download the Recipe

Serves 2

CHOP-CHOP
Rinse the green leaves, the tomato, the spring onion, and the coriander. Finely shred the green leaves. Roughly dice the tomato. Trim and roughly slice the spring onion. Pick and roughly chop the coriander. Drain the gherkins and the piquanté peppers. Finely chop the gherkins. Roughly chop the almonds. Set all aside separately.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY TACO SAUCE
In a bowl, combine the mayo with the taco sauce, a sweetener, a drizzle of oil, and seasoning. Set aside.
TACO MEATBALLS
To a bowl, add the burger patties and season. Break up the patties and mix to combine. Divide the mince mixture into 4 small meatballs. Lay the tortillas out and press a meatball onto each one in a thin layer.
CHEESY MEATBALLS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the tortillas, meat-side down, until browned and cooked through, 1-2 minutes. Flip and remove from the heat. Scatter over the grated cheese. Cover to melt, 30 seconds - 1 minute. You may need to do this in batches. Remove from the pan and set aside.
LET’S SALSA
In a bowl, combine the diced tomato, the sliced spring onion, ½ the chopped coriander, the drained piquanté peppers, the diced gherkins, a drizzle of olive oil, and seasoning. Set aside.
TAKE A PIC AND SHARE
Plate up the tacos and top with the shredded leaves and the zingy tomato salsa. Drizzle over the taco sauce. Garnish with the toasted almonds and the remaining coriander. Fold up and dig in!

Green Leaves - 40g
Tomato - 1
Spring Onion - 1
Fresh Coriander - 5g
Gherkins - 20g
Piquanté Peppers - 20g
Almonds - 20g
Plain Tangy Mayo - 1 unit
Taco Sauce - 40ml
Free-range Beef Burger Patties - 2
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese - 80g

Download the Recipe

Serves 3

CHOP-CHOP
Rinse the green leaves, the tomatoes, the spring onions, and the coriander. Finely shred the green leaves. Roughly dice the tomatoes. Trim and roughly slice the spring onions. Pick and roughly chop the coriander. Drain the gherkins and the piquanté peppers. Finely chop the gherkins. Roughly chop the almonds. Set all aside separately.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY TACO SAUCE
In a bowl, combine the mayo with the taco sauce, a sweetener, a drizzle of oil, and seasoning. Set aside.
TACO MEATBALLS
To a bowl, add the burger patties and season. Break up the patties and mix to combine. Divide the mince mixture into 6 small meatballs. Lay the tortillas out and press a meatball onto each one in a thin layer.
CHEESY MEATBALLS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the tortillas, meat-side down, until browned and cooked through, 1-2 minutes. Flip and remove from the heat. Scatter over the grated cheese. Cover to melt, 30 seconds - 1 minute. You may need to do this in batches. Remove from the pan and set aside.
LET’S SALSA
In a bowl, combine the diced tomato, the sliced spring onion, ½ the chopped coriander, the drained piquanté peppers, the diced gherkins, a drizzle of olive oil, and seasoning. Set aside.
TAKE A PIC AND SHARE
Plate up the tacos and top with the shredded leaves and the zingy tomato salsa. Drizzle over the taco sauce. Garnish with the toasted almonds and the remaining coriander. Fold up and dig in!

Green Leaves - 60g
Tomatoes - 2
Spring Onions - 2
Fresh Coriander - 8g
Gherkins - 30g
Piquanté Peppers - 30g
Almonds - 30g
Plain Tangy Mayo - 2 units
Taco Sauce - 60ml
Free-range Beef Burger Patties - 3
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese - 125g

Download the Recipe

Serves 4

CHOP-CHOP
Rinse the green leaves, the tomatoes, the spring onions, and the coriander. Finely shred the green leaves. Roughly dice the tomatoes. Trim and roughly slice the spring onions. Pick and roughly chop the coriander. Drain the gherkins and the piquanté peppers. Finely chop the gherkins. Roughly chop the almonds. Set all aside separately.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY TACO SAUCE
In a bowl, combine the mayo with the taco sauce, a sweetener, a drizzle of oil, and seasoning. Set aside.
TACO MEATBALLS
To a bowl, add the burger patties and season. Break up the patties and mix to combine. Divide the mince mixture into 8 small meatballs. Lay the tortillas out and press a meatball onto each one in a thin layer.
CHEESY MEATBALLS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the tortillas, meat-side down, until browned and cooked through, 1-2 minutes. Flip and remove from the heat. Scatter over the grated cheese. Cover to melt, 30 seconds - 1 minute. You may need to do this in batches. Remove from the pan and set aside.
LET’S SALSA
In a bowl, combine the diced tomato, the sliced spring onion, ½ the chopped coriander, the drained piquanté peppers, the diced gherkins, a drizzle of olive oil, and seasoning. Set aside.
TAKE A PIC AND SHARE
Plate up the tacos and top with the shredded leaves and the zingy tomato salsa. Drizzle over the taco sauce. Garnish with the toasted almonds and the remaining coriander. Fold up and dig in!