Big Mac Tacos

 

For the burgers:

• 1 lbs Ground Beef 80/20 Divided into 4 (4oz) patties
• ▢4 6 inch low carb Flour Tortillas
• ▢1 Teaspoon Kosher Salt
• ▢½ Teaspoon Black Pepper
• ▢4 Slices Cheddar Cheese
• ▢¼ Cup Big Mac Sauce
• ▢¾ Cup Shredded Lettuce
• ▢3 Tablespoons Minced White Onion
• ▢12 Dill Pickle Slices

For the Big Mac sauce:

• ▢ ½ Cup Mayonnaise
• 2 Tablespoons Sugarfree Ketchup
• ▢ 3 Tablespoons Dijon Mustard or Yellow Mustard
• ▢ 1 Teaspoon Apple CiderVinegar
• ▢ 2 Tablespoons Grated White Onion
• ▢ 2 Tablespoons Sugarfree Sweet Pickle Relish
• ▢ ½ Teaspoon Kosher Salt
• ▢ ½ Teaspoon Paprika
• ▢ ½ Teaspoon Garlic Powder
• ▢ ½ Teaspoon Onion Powder
• 
  

For the Big Mac Sauce:

• In a small mixing bowl, whisk together all the sauce ingredients. Transfer to a glass jar storage container, such as a mason jar and refrigerate until ready to use.

For the burgers:

• On a clean work surface, spread the 4 ounce burger patties evenly over the flour tortillas until almost completely covered. Season each pattie with salt and pepper.
• Heat a large cast iron skillet over medium high heat until lightly smoking. Add one or two patties meat side down and lightly press onto the skillet. Cook for 4-5 minutes, flip, add a cheese slice and cook for another 1 or 2 minutes. The burgers are thin and won’t take long. Repeat with remaining burger patties.
• To dress the burger tacos, drizzle on 1-2 tablespoons of the big mac sauce, add the lettuce, onion and 3 pickles. Serve immediately.
  
  
  
  
  
  
  

SOURCE: kitchenfunwithmy3sons