Viral Big Mac Tacos With The Tattooed Butcher

James Smith, known as the Tattooed Butcher and owner of Chop Online Meats, presents his take on the viral Big Mac Taco—a fusion of McDonald’s iconic burger and a taco. This recipe utilises their Smash Burger mince, a blend of brisket and chuck, providing the ideal fat content for a juicy, flavourful patty.

Ingredients

For the Big Mac Sauce:

• ¼ cup mayonnaise

• 5 finely diced pickles

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 1 teaspoon mustard

• A splash of pickle juice

• Salt to taste

For the Tacos:

• Smashburger Mince (brisket and chuck blend)

• Mini flour tortillas

• Salt

• Cheddar cheese slices

• Finely diced brown onions

• Shredded lettuce

• Additional pickles

Instructions

1. Prepare the Sauce: In a bowl, combine mayonnaise, diced pickles, garlic powder, paprika, mustard, pickle juice, and salt. Mix thoroughly and set aside.

2. Form the Patties: Roll the Smash Burger Mince into balls. Place each ball onto a mini flour tortilla and press down to flatten, ensuring the meat covers the tortilla evenly. Season with a pinch of salt.

3. Cook the Tacos: Using a grill or skillet, cook the meat side of the taco face down for about 2 minutes, allowing it to develop a nice crust. Flip the taco, add a slice of cheddar cheese on top of the meat, and cook for an additional minute until the cheese melts.

4. Assemble: Top each taco with finely diced brown onions, shredded lettuce, extra pickles, and a generous drizzle of the prepared Big Mac sauce.

This recipe offers a delightful twist on traditional tacos, combining the savoury elements of a classic Big Mac with the convenience and fun of a taco. It’s also a great recipe to try out on your Flare Outdoor Fireplace!

For quality meats, consider sourcing from Chop Online Meats