Breakfast Smash Burger Tacos
Imagine warm flour tortillas enveloping crispy yet tender potatoes O’brien, savory bacon breakfast sausage, and perfectly melted American cheese. The symphony of flavors continues with caramelized onions, sunny-side-up eggs, and a drizzle of Cattleman’s Grill Pit Fire Hot Sauce for a touch of heat. Each bite is a journey of taste sensations that awaken your senses and leave you craving more.
- 4 flour tortillas
- 1 1/2 cup frozen potatoes O’brien
2 tbsp Cornhusker Kitchen Duck Fat
- 14 oz bacon breakfast sausage, divided into 4 balls
- 1 yellow onion, sliced as thin as possible
- 4 slices American cheese
- 4 eggs
Cattleman’s Grill Pit Fire Hot Sauce
- 4 tsp chives, minced
- 2 1/2 oz bacon breakfast sausage
- 4 tsp all purpose flour
- 1/2 tsp roasted chicken base
- 1 cup whole milk
Cattleman’s Grill Lone Star Brisket Rub, to taste
Sausage Cream Gravy:
- Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF with the Yoder Smokers Cast Iron Griddle installed on the left side of the grill.
- Warm your tortillas on the griddle just long enough to make them pliable and get a little color. Don’t cook them until they’re crispy.
- Melt the duck fat on the griddle. Cook the potatoes O’brien in the duck fat until softened inside and beginning to form a crust on the outside, tossing occasionally to cook evenly.
- While the potatoes cook, make the Sausage Cream Gravy. Heat a Lodge 8” Steel Skillet over medium heat. Add the bacon breakfast sausage and cook to brown and form a crust on the bottom. Mash with a hand/potato masher to break up the pieces very small. When the sausage is thoroughly browned add the flour and chicken base. Cook, stirring frequently for about one minute. Slowly pour the milk into the skillet, stirring constantly. Bring to a simmer and let thicken to desired consistency. Season with Cattleman’s Grill Lone Star Brisket Rub, to taste. Turn heat to very low or cover and turn off heat completely.
- Place the sausage balls on the griddle. Press to slightly flatten. Add onions on top. Smash each sausage ball with Finex flat grill press until the patty is very thin and roughly the size of your tortillas. When the bottom of the sausage patty is browned and has formed a nice crust flip it over and place a slice of cheese on top, then a tortilla on top of the cheese.
- Arrange the smash burger tacos to make room for cooking four eggs, moving them mostly to the left side of the griddle. Crack your eggs into the pork fat on the griddle. Cook eggs sunny side up until the whites are mostly set.
- Remove tacos form the griddle when the onions are cooked and browning. Flip over and begin building tacos. Spread about 1/4 cup gravy on top of each patty. Potatoes on top of gravy. Egg on top of potatoes. Finish with Cattleman’s Grill Pit Fire Hot Sauce and minced chives.
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Recipe Highlights and Insights:
Draw out moisture from onions
Did you know that adding salt to freshly sliced onions will remove the moisture from onions? When onions are added to a salt solution, the salt will draw out the water held within the onions through an osmosis process. Osmosis is the spontaneous passage of water or other solvents from a high concentration to a low concentration barrier that allows some particles to pass through the membrane. You only need a pinch or a teaspoon of salt to
Salting onions can:
Season onionsSoften onionsBreak down the onions and brown them faster.Help onions to cook down and brown faster.
How to salt onions to remove moisture
First, slice your whole onion. Then place the onion slices in a bowl and coat the onions in a generous pinch or about 1 teaspoon of salt. Next, let the slices sit for 15 minutes then rinse.
Basic steps and tips for making gravy
Start with a flavorful fat
The better fats to use for gravy would be drippings from chicken, turkey, duck, or pork.
Heat the fat
Heat up the fat so it’s melted and in liquid form.
Add hot water
Boil the water and add it to a 50/50 mixture of flour.
Add the flour mixture
You want to add a 50/50 mixture of the boiling water and flour. Flour is better than cornstarch in gravy. Constantly whisk until there are no lumps.
Cook the gravy
Cook the gravy on a low heat, stirring regularly.
Season and serve
Many factors can affect the natural salt level of your gravy so it’s best to wait to the end to season your gravy.
- Serving Size
- 8 oz
- per serving
- 105 grams
- Saturated Fat
- 37 grams
- 455 milligrams
- 3726 milligrams
- 33 grams
- 2.9 grams
- 6.5 grams
- 77.4 grams