Smashburger Taco
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This on-trend, flavor-forward, make-it-on-repeat recipe combines everything there is to love about smashburgers and tacos. Use Bell & Evans Ground Chicken to save time and maximize the juicy goodness of the burgers; smash the patty to the exact size of the tortilla, then dress it up with classic toppings, including a tangy, creamy homemade special sauce.
Ingredients
for Tacos and Assembly
- 1 pkg Bell & Evans Ground Chicken
- 2 tsp Salt
- 1 tsp Pepper
- 4 (6-inch) Flour tortillas
- 4 slices Cheddar cheese
- 2 cups Shredded lettuce
- 2 Plum tomatoes, chopped
- 1/4 cup Dill pickle chips
for the Special Sauce
- 1/4 cup Mayonnaise
- 1 TB Ketchup
- 1 TB Sweet pickle relish
- 1 tsp Yellow mustard
Preparation
- Combine the mayonnaise, ketchup, relish and mustard in a small bowl. Set aside for serving with the tacos.
- Heat a griddle or large cast-iron skillet over medium-high heat. Divide the chicken into 4 equal balls. Working in batches if necessary, place the balls 4-inches apart on the griddle. Season with salt and pepper. Place the tortillas on top of the chicken balls and press down, using a spatula, to flatten the chicken into the shape of the tortilla. Cook the chicken until golden-brown, or until internal temperature reaches 165°F as measured by a meat thermometer, about 3-4 minutes.
- Flip the tacos over, and top the chicken with the cheddar slices. Continue to cook until the cheese is melted, about 1 minute. Top the tacos with lettuce, tomato and pickles. Drizzle with the special sauce, and enjoy.
