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
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