Tacos Sandwiches Burgers Recipe

Form and cook patties

Divide 1 lb ground beef (80/20) into 4 equal portions (about 4 oz each). Gently form each portion into a compact patty about 3/4" thick, handling as little as possible. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Heat a large skillet or cast-iron pan over medium-high heat until hot, add 1 tbs vegetable oil and swirl. Add patties and cook 3–4 minutes per side for medium (adjust 2–3 minutes per side for medium-rare or 5–6 for well done). Remove from pan and let rest 3–4 minutes before assembling burgers.

Toast buns

While patties rest, split 4 burger buns and spread butter on cut sides. Return pan to medium heat and toast buns cut-side down 1–2 minutes until golden. Set aside.

Sauté aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 cup finely chopped yellow onion and cook 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Cook beef and season

Add 1 lb ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes, draining excess fat if necessary. Stir in 2 tps chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbs tomato paste, 1/2 cup stock, 1 tsp kosher salt and 1/2 tsp black pepper. Simmer gently 4–6 minutes until thickened and saucy. Taste and adjust seasoning.

Warm tortillas

Warm 8 corn tortillas on a dry skillet or directly over a low flame 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Divide the seasoned ground beef among the warmed tortillas (about 2 tacos per 1/2 lb). Top each with shredded lettuce, 2 tbs shredded cheese, diced tomatoes, diced red onion, chopped cilantro and a spoonful of salsa or hot sauce. Serve with lime wedges for squeezing over the tacos.

Prepare sauce and assemble

Mix 1/2 cup mayonnaise with 2 tbs mustard to make a quick burger spread. Spread a thin layer on the bottom bun and top with lettuce leaf, tomato slice, pickle slices and red onion rings. Place the rested beef patty on the vegetables and top with a slice of cheddar cheese. Add the top bun and press gently. Serve immediately with any extra condiments.

Make sandwich dressing

Combine 1/4 cup mayonnaise, 1 tbs Dijon mustard, 1 tbs olive oil and 1 tsp balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.

Assemble and press sandwiches

Split 4 ciabatta rolls and spread the dressing on both cut sides. Layer each roll with 2 oz thinly sliced roasted beef, 1/4 cup roasted red peppers, 1 slice provolone (or Swiss) and a handful of arugula. Close sandwiches and heat a pan or sandwich press over medium heat. Lightly brush the outside of each roll with olive oil or spray. Place sandwiches in the pan or press and cook 3–4 minutes per side (or press according to press instructions) until bread is crisp and cheese is melted. Remove, slice in half and serve.

Serve tacos, burgers and sandwiches family‑style. Offer extra lime wedges, salsa, pickles and condiments on the side. Taste and finish with salt and pepper to taste where needed.