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TACO CHEESEBURGER Recipe

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This recipe for TACO CHEESEBURGER, by , is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

1/2 teaspoon ground cumin
Kosher salt
1 1/2 pounds ground round beef
2 tablespoons vegetable oil
4 slices American cheese, halved
8 soft or hard corn tortillas
1 cup shredded iceberg lettuce
1 tomato, halved and thinly slice
1/4 cup salsa or taco sauce
Sour Cream for serving










Directions:
Directions:
Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Cut each patty in half, giving you 8 pieces.

Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the pan is hot, add 1 tablespoon of the oil and place 4 of the patties into the pan. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers from the pan to a plate, tented with foil, to allow the juices to redistribute, at least 5 minutes. Pour off the extra grease. Place the taco shells on a sheet pan to warm in the oven for about 5 minutes. If using soft tacos, wrap the stack of 8 in foil and warm for 5 minutes.

Line the center of the taco shell with some lettuce and insert the burger. Slide 2 tomato slices alongside the patties and top with 1 teaspoon salsa and some sour cream, and serve.

 

 

 

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