Grilled Taco Cheeseburgers Recipes

GRILLED TACO BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix crushed chips, taco sauce, salt, pepper and beef. Shape mixture into 6 patties, about 5 inches in diameter. Press thumb in center of each patty, creating a slight indentation, until bottom of patty is about 1/2 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 5 minutes. Turn patties; cook about 5 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook 1 minute or until cheese begins to melt.
• Meanwhile, spray cut sides of buns with cooking spray. Place buns, cut sides down, on grill; cook about 2 minutes or until golden brown.
• To serve, place cheese-topped patties on bottom halves of buns. Top with lettuce, tomato and top halves of buns.

CHEESY TACO BURGERS

Steps:

• Mix ground beef and taco seasoning together in a bowl. Set in the refrigerator for 30 minutes to let taco mix infuse into the beef.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove meat from the refrigerator and make 6 very thin patties. Place a slice of Cheddar cheese into the center of 3 patties. Place the remaining patties on top of the cheese patties and seal together by pinching the ends.
• Cook on the preheated grill for 6 to 7 minutes. Flip and continue cooking until no longer pink, 6 to 7 minutes more. Place on hamburger buns.

GRILLED TACO CHEESEBURGERS

Steps:

• Preheat grill to medium heat. Mix meat and seasoning mix; shape into 4 patties.
• Grill patties 7 to 9 minutes on each side or until cooked through; top with Singles. Grill an additional 1 to 2 minutes or until Singles are melted.
• Top bottom halves of rolls with lettuce, burgers and salsa. Cover with tops of rolls.

JUICY GRILLED CHEESEBURGERS

Steps:

• Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
• Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
• While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
• Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
• Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
• Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

KIDS CAN MAKE: TACO CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
• 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. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces.
• Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. 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 to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
• If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes.
• Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve.

GRILLED TACO CHEESEBURGERS

Steps:

• PREHEAT grill to medium heat. Mix meat and seasoning mix; shape into 4 patties.
• GRILL patties 7 to 9 minutes on each side or until cooked through; top with Singles. Grill an additional 1 to 2 minutes or until Singles are melted.
• TOP bottom halves of rolls with lettuce, burgers and salsa. Cover with tops of rolls.