The other night I was planning to make tacos for dinner, but it was such a beautiful night and was hot in the kitchen so I didn’t want to cook in the kitchen. Yet I had a hankering for tacos. On my way driving home I had this idea for Taco Burgers. This recipe allowed me to use up the hamburger buns I already had and also satisfy my taco craving. So I stopped at the store for an avocado, cheese, and some fresh hamburger (because you can’t make hamburger patties with previously frozen burger – they will fall apart).
Of course, now I still have the taco shells that I bought over the weekend in the cupboard so we’ll have to have tacos soon, but these Taco Burgers were so good we will definitely be having them again.
We made these on the Traeger, but you could make them on any barbecue grill. Each of us assembled our burgers a bit differently, so I’ve included several pictures below. Not one of us complained – because these were delicious!
1 ½ lbs ground beef
1 pouch Frontera Skillet Sauce
2 large sweet peppers
1 medium sweet onion
chipotle pepper seasoning
Pace Picante salsa
cheese slices (pepper jack or provolone)
Pre-heat Traeger (or other grill) to 350°. Slice sweet peppers into thin strips. Slice onion into thin strips. Spray a large piece of heavy-duty aluminum with non-stick spray. Place pepper and onion slices in the middle of the aluminum, sprinkle with chipotle pepper seasoning, and drizzle with a small amount of olive oil. Close up aluminum packet and place on the grill.
Mix together ground beef and Frontera Taco Skillet Sauce. Divide meat into desired number of patties (I made 5) and press into hamburger shape.
Place on the grill and cook for 10 minutes. Flip burgers and cook for 10 minutes more or until desired doneness.
Slice avocado. Assemble burgers as either closed sandwiches or open-faced.
My son doesn’t like peppers, onions, and avocados, so he assembled his as closed sandwiches (yes, he had 2) with the burger, pepper jack cheese on one and provolone on the other, Miracle Whip, ketchup, and barbecue sauce.
My husband assembled one closed sandwich and one open-faced with the burger, pepper jack cheese on one and provolone on the other, Miracle Whip, avocado slices, cooked peppers and onions, and salsa.
I assembled mine open-faced with the burger, avocado, cooked peppers and onions, and salsa — no cheese, of course, but it didn’t need it.