Cheeseburger Tacos Recipe
Fire up the single burner for a handheld dinner treat topped with tangy mayo sauce. No cutlery required!
- Prep Time
- 15 mins
- Cook Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4-6
Ingredients
- 500g minced beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 6 flour tortillas
- 6 slices provolone cheese
- Shredded lettuce, chopped white onion, sliced pickles (for topping)
- 1/2 cup mayonnaise
- 1 tsp tomato sauce
- 2 tbsp diced pickles
- 1 tsp pickle juice
- Pinch of pepper
- Splash of Worcestershire sauce
Method
- Step 1
- In a bowl, mix the beef with the salt and spices. Divide into 6 equal-sized meatballs. Keep them cold in your cooler until you’re ready to cook.
- Step 2
- In a small bowl, stir together all the sauce ingredients. Set aside.
- Step 3
- When you’re ready to cook, heat the single burner stove and add a drizzle of oil to a non-stick frying pan. Grab a tortilla, pop a meatball in the middle, and smash it flat so it covers most of the tortilla.
- Step 4
- Place the meat-side down in the medium-hot pan and cook for 2-3 minutes. Then, flip it over, slap a slice of provolone on top, and let the cheese melt while the tortilla crisps up.
- Step 5
- Once it’s ready, top with shredded lettuce, onion, pickles and a drizzle of that tangy mayo sauce. Fold it in half and get munching! Repeat with the remaining tortillas.
“I’m happiest when feeding family”
Family camping trips are the perfect way for Steph to lean into her ‘less is more’, relaxed approach to life – and cooking.
“I love going camping with my kids,” says the former MasterChef Australia contestant and food vlogger. “I love the community of camping and how we always seem to make friends. I also love the simplicity. No hair, no make-up; just basic equipment packed into the caravan or camper trailer for an easy, uncomplicated holiday.”
For ‘uncomplicated’, read simple, hearty meals made with accessible ingredients, such as her teen-pleasing cheeseburger tacos.
“This is my own spin on the takeaway burgers we always used to stop and get on family road trips,” says Steph. “My version is much better, naturally! My kids love them!”
The vivacious mum of four, who has her own happy memories of childhood caravanning holidays, confesses that cooking is her favourite part of the camping routine.
“Cooking is my love language. I would actually prefer to be the person doing the cooking, dishing up delicious meals to family and friends,” laughs Steph. “I’m a bit of a freak like that!”
Thanks to Good & Fugly for providing fresh produce. They’re a supplier that champions local farmers, embraces perfectly imperfect but delicious food for significantly less ... and it lasts ... ideal for your camping trip!
FAQs
Steph de Sousa serves up her expert advice on common cooking questions.
You can replace the beef mince with 500g of plant-based vegetable protein from the supermarket and season it just like the original recipe. Tinned lentils are also a good option.
With their perfect balance of salty and sour, dill pickles make fantastic burger buddies. If you want something with more of a kick, pickled jalapeños will add some heat.
Smashing the burger creates a better sear on the outside of the meat, which locks in more juices and flavour. Just preheat a frying pan over a medium-high heat, place your meatballs on the hot surface and firmly smash flat with a spatula.
Easy! Place the tortillas on a hot frying pan over medium heat and cook for about 30 seconds on each side and they’ll become warm and pliable.
You should be able to find gluten-free tortillas and Worcestershire sauce at the supermarket. Just check the labels of the other ingredients to be sure.
