Ancient Crunch
American/Mexican
Dinner
If you can’t decide between taco night and burger night for Father’s Day, this Taco Burger gives Dad the absolute best of both worlds. Inspired by the viral smash-style tortilla burgers, this recipe presses seasoned ground beef directly onto a soft tortilla, searing it face-down for an incredible crust. Topped with melty cheese and fresh toppings, the real game-changer here is adding a handful of Hatch Chile or Cobanero MASA Chips right inside the fold. It gives you a bold, spicy crunch in every single bite without any seed oils.
1 lb ground beef
4 soft tortillas (taco-sized)
4 slices cheese (American, sharp cheddar, or your favorite melting cheese)
1 bag MASA Hatch Chile or MASA Cobanero
Seasoning Blend: 2 tsp onion powder, 1 tsp garlic powder, ½ tsp paprika, salt, and pepper
½ cup cherry tomatoes, diced for topping (optional)
Pickles, diced for topping (optional)
Burger sauce, for topping (optional)
Heat a large sauté pan or cast-iron skillet over medium-high heat. In a bowl, mix the ground beef with the onion powder, garlic powder, paprika, salt, and pepper. Portion the meat into 4 equal-sized balls.
Place a beef portion directly onto a tortilla and use your hands to press and spread the meat until it almost reaches the very edges in a thin, even layer.
Place the tortilla meat-side down into the hot pan. To get that perfect burger crust, place a second heavy pan or a heat-safe burger press on top to keep it flat.
Cook for a few minutes until the beef is beautifully charred and cooked through. Flip the tortilla over so the bread side is on the pan, and immediately top the beef with a slice of cheese. Cover for a few seconds until the cheese is completely melted, then remove from the heat.
Lay a generous handful of MASA Hatch Chile or MASA Cobanero right on top of the melted cheese.
Finish with your diced tomatoes, pickles, and a drizzle of burger sauce. Fold it in half like a taco and serve immediately while the beef is hot and the chips are perfectly crunchy!
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