I’m having a bit of a burger problem.
It’s been about six months and I can’t stop thinking about burgers. I want them constantly — multiple times a week — which feels strange because this craving is relatively new.
I’m not picky anymore. Well, sort of: I won’t go below a Five Guys burger, but I’ve definitely driven past fast food places whispering “burrrrgerrrrr.” It’s a minor miracle I haven’t stuck my head out of a drive-thru window.
A few weeks ago I tried a taco burger from a local food truck. We had been sharing a variety of things — a burger with aioli, a bacon grilled cheese and a hot dog — so don’t be too impressed by the “splitting” bit. At first I wasn’t sure: if I want a taco, I’ll eat a taco. A burger tasting like a taco felt unnecessary, even wrong.
But then the burger was topped with crushed tortilla chips, and that texture alone sold me. I’m a texture person, and those chips made the whole thing exciting. The taco flavors paired with the patty surprised me — the result was different and delightful. If you love burgers and sandwiches, this is a fun twist. I can imagine trying the same idea with chicken or turkey, and I’m already planning a taco-rubbed version of my double bean burgers — a black bean burger rubbed with taco spices, topped with chips and avocado? Yes, please.
I’m still tempted to make the peanut butter bacon burger, too — so many combinations to try. Two major burger epiphanies could be on the horizon.
If you eat burgers often, you’ll probably love this idea. If burgers are something you have rarely, you might miss the classic bacon and cheese overload. Side note: I used to dislike cold toppings like lettuce and tomato on my burgers. It finally clicked: a burger is warm and melty — cold crunch interrupts that comforting, gooey experience.
One more thought: the only improvement I can imagine for the taco burger is a cheese quesadilla triangle on top. That sounds perfect — and it’s definitely happening.
Taco Rubbed Burgers
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Ingredients
- 1 pound ground beef, mine was 90% lean
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1/2 tablespoons onion powder
- 1 teaspoon garlic powder
- 4 ounces white cheddar cheese, sliced
- 1 avocado, sliced
- 1/2 cup salsa verde
- 1/2 cup your favorite salsa
- blue tortilla chips for topping
- 4 whole grain buns, toasted
Instructions
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In a bowl, mix the ground beef with salt and pepper. Divide and form into four equal patties.
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In a small bowl, whisk together cumin, smoked paprika, chili powder, garlic powder and onion powder. Rub the spice mix onto both sides and the edges of each patty, gently pressing it in. Cook the patties on a grill or in a hot skillet until your desired doneness, about 5 minutes per side in a skillet. Add the cheese 1–2 minutes before the patties finish so it melts.
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To serve, spread salsa verde on the bottom bun, place the burger on top, then add avocado slices, a spoonful of salsa and a generous sprinkle of crushed tortilla chips. Enjoy.
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I appreciate you so much!
I hope I never get a handle on this.