Satisfy your hunger with the Chef Tom's recipe for Taco Burgers - a savory blend of ground brisket, veggies, and all the fixins! Indulge in a flavor explosion with every bite and delight your taste buds!
WHAT YOU'LL LOVE
- Toasting the buns in beef tallow on the same griddle the filling cooks on ties the bread's flavor back to the same fat used throughout the rest of the dish
- Splitting the griddle into two heat zones lets the onions and jalapeño cook at medium-high while the buns toast gently at medium-low, all without switching pans
- Mashing the pinto beans directly into the browned beef with a potato masher binds the filling together, giving it more body than loose beef and beans mixed side by side
- Making the guacamole in a zip-top bag means it mashes and mixes in one step with no bowl or extra utensil to wash
The Taco Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Calories
1299
Chef Tom is cooking up ground brisket and veggies on the Fusion griddle for the Taco Burger, fully loaded with all the fixins!
Ingredients
- 1 lb ground brisket
- 1 cup pinto beans
- 2 tbsp chipotles in adobo, minced
-
2 tbsp beef tallow (or vegetable oil)
- 1 cup yellow onion, diced
- 1/4 cup jalapeño, diced
- 1 tbsp garlic, minced
-
Cattleman’s Grill Mexicano Taco Seasoning
- 6 potato buns, split
- 4 oz sharp cheddar cheese, finely grated
- 2 cups butter lettuce, shredded
- 1 cup tomato, diced
-
Holmes Made Marty’s Roasted Green Chile Salsa
- Guacamole (recipe below)
-
Beef tallow, as needed
- 2 small avocados
-
2 tbsp Holmes Made Marty’s Roasted Green Chile Salsa
- 2 tbsp cilantro, minced
- 1 tbsp lime juice
-
Jacobsen Salt Co. Habanero Infused Sea Salt, to taste
For the guacamole:
Directions
Preheat your Fusion griddle over medium-low heat on one half and medium-high heat on the other.
- To make the guacamole, combine all ingredients in a zip top bag and mash by hand.
- Place a couple of tablespoons of beef tallow on the griddle over medium-low heat. When melted place the buns on the tallow to toast. When toasted flip and toast the outsides. Remove from the griddle.
- Turn the heat up to medium-high.
- Place a couple of tablespoons of beef tallow on one half of the griddle. When melted add the onions and jalapeño. Season with Cattleman’s Grill Mexicano Taco Seasoning. Cook, stirring and tossing occasionally until slightly softened and slightly browned.
- While the veggies are cooking, place the ground beef on the other half of the griddle. Add the chipotles in adobo and season with Cattleman’s Grill Mexicano Taco Seasoning. Cook to brown then toss and stir. Add the pinto beans and mash the beans into the meat mixture with a potato masher.
- Combine the veggies and meat and mix well. Remove from the griddle.
- To build the taco burger, start by spreading the guacamole on the bottom bun. Top with shredded lettuce and diced tomatoes. Place a heaping 1/3 cup scoop of the ground beef mixture on the lettuce and tomatoes. Top with the shredded cheddar and a spoonful of Holmes Made Marty’s Roasted Green Chile Salsa. Place the top bun over the meat.
Recipe Note
Recipe FAQ
Why marinate the shrimp while the sausage is still smoking instead of after?
Running both steps at the same time means the shrimp finishes marinating right as the sausage comes off the smoker, so there's no waiting around between the two components before the direct-grilling stage begins.
Why spread out the coals and add more wood after the sausage finishes smoking?
Rebuilding the fire hotter turns the same firebox into a direct grilling station for the skewers, letting one setup handle both the low smoke and the high-heat sear without moving to a second grill.
Why wrap the shrimp around the sausage rounds instead of skewering them separately?
Threading the skewer through both pieces together physically ties the shrimp and sausage into one unit, so every bite off the skewer gets both proteins at once rather than picking them up separately.
Why add feta and black garlic salt to the yogurt dipping sauce?
These add a tangy, savory depth that a plain yogurt-and-lemon dip wouldn't have, giving the sauce more complexity to stand up to the smoky sausage and chile crunch marinade.
What internal temperature should the sausage actually reach?
This recipe smokes it to 155-160°F, but raw sausage made with ground pork or beef needs to reach a minimum internal temperature of 160°F to be safe. Continue smoking until it reaches at least 160°F rather than pulling within that 155-160°F range.
What internal temperature should the shrimp actually reach?
This recipe pulls it at 135°F, but USDA's minimum safe internal temperature for shrimp is 145°F. Cook until the shrimp reaches at least 145°F and is opaque all the way through, rather than stopping at 135°F.
How indoor-friendly is this recipe?
2 out of 5 a hot cast iron skillet or grill pan can handle the direct-grilling stage for the shrimp and sliced sausage, but the initial low smoke on the sausage is difficult to replicate without an actual smoker.
Recipe Highlights
Parallel marinating and smoking: Times both components to finish together.
Rebuilt fire for direct heat: One firebox handles both smoking and grilling stages.
Skewer-bound shrimp and sausage: Keeps both proteins together in every bite.
Feta-and-black-garlic yogurt sauce: Adds tangy depth beyond a plain yogurt dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.62 oz
- per serving
- Calories
- 1299
- Carbs
- 65 grams
- Protein
- 71 grams
- Fat
- 85 grams
- Sodium
- 1968 milligrams
