Big Mac Tacos

These addictive, family-friendly taco versions of the classic burger went viral for good reason!

The first time I made these viral Big Mac Tacos, my family really loved them. The sauce alone was enough to make them absolutely delicious, but I didn’t think I would cook them again. After all, how could a taco replace a big, juicy homemade burger? It’s now been several months since, and I have found myself making these at least once a fortnight – the kids kept asking for them, but now I’m just as addicted! The tacos are so easy to make, come together in less than 30 minutes, are inexpensive, and just so incredibly moreish and tasty!

These Big Mac Tacos are also filling but don’t leave you with the same heaviness that a burger does, being cooked in a tortilla and not bread. You can top them with any salads you like, but I love the classic lettuce and pickles combo. The special burger sauce is good. Like, REALLY good! Luckily, the recipe is generous in serving size so that there is enough for dipping – some homemade wedges are so delicious on the side with these! You really can’t go wrong with this dish – all the gorgeous flavours of a burger in a crunchy taco. What’s not to like!

How do I make the perfect Big Mac Taco?

The beef – Ensure the minced (ground) beef is packed onto the tortilla in a thin layer. This will not only mean the fat renders out quickly (which limits the grease), but also stops the beef from flaking off the tortilla. Regular minced beef is best as it’s super juicy (20% fat – the regular kind from the supermarket), but it can be hard to work with as it releases a lot of moisture and oil as it cooks. Lean minced beef is much easier to work with (less grease!) and I still find it produces juicy and delicious results.
A hot pan – Make sure your pan is hot enough. A medium–high heat is required to cook the beef quickly and stop it sliding off the tortilla. A cast-iron pan is best; if you are using a regular non-stick pan, you may need to adjust the heat to high.
When to season – Only add seasoning (salt and pepper) when you are ready to cook. Leaving the minced (ground) beef to sit around with salt causes tough beef tacos!

Can I vary the fillings in the taco?

You could use baby rocket (arugula) instead of lettuce, and also add grated carrot, sliced tomato, cucumber or whatever salad ingredients you like. The special burger sauce is quite mild, so if you want a bit of heat just add a dash of hot sauce.

Can I use the special burger sauce with other recipes?

Yes! The sauce is so delicious that I tend to make it on its own and use it as a dip for wedges, use it in potato salad, in sandwiches as a relish with roast beef and, best of all, in a sub or wrap with my Beef Rissoles with salad.

How can I be sure I’ve cooked the beef all the way through?

While the tortilla is cooking, beef-side down, have a peek! Simply fold up the edge of the tortilla and you will see the progress of the beef. If it’s still pink, continue cooking. If it’s brown with no pink visible, it’s ready.

Watch how to make Big Mac Tacos

What are some other great “fakeaway” recipes?

If you enjoy a “homemade takeout”, I think you’ll love:

Spring Rolls Bowls
Loaded Burger Bowls
Portuguese Chicken Burgers
Southern Fried Chicken
Loaded Veggie Nachos

Big Mac Tacos

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5 from 7 reviews

These Big Mac Tacos are quick and easy to make and are a family favourite! Load them up with loads of salad for a fun, quick and easy dinner.

• Total Time: 26 minutes
• Yield: 4 1x

Ingredients

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SPECIAL BURGER SAUCE

• 1 cup (250 g) whole-egg mayonnaise
• 2 tbsp finely chopped gherkins (dill pickles)
• 1 tsp dijon mustard
• 1 tbsp ketchup
• ½ tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt, to taste
• Cracked black pepper, to taste

TACOS

• 500 g (1 lb 2 oz) minced (ground) beef (lean or regular, see note 1)
• 8 small soft flour tortillas
• 1 tsp salt
• ½ tsp cracked black pepper
• Olive oil spray
• 8 slices American (burger) cheese
• 2 cups (60 g) shredded lettuce (iceberg, cos/romaine or gem lettuce)
• ½ cup (75 g) sliced gherkins (dill pickles)
• ½ onion, finely diced

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Instructions

Special burger sauce

1. To make the sauce, add all the ingredients to a small bowl, mix well to combine and set aside.

Tacos

1. To make the tacos, divide the minced (ground) beef into 8 equal portions. Working with one portion at a time, spread the beef over 1 tortilla, leaving just a 5 mm (1/4 inch) border around the edge. The beef will shrink as it cooks, so try and get the beef as close to the edge as possible. Repeat with the remaining beef and tortillas.
2. Heat a large, heavy-based frying pan over medium–high heat.
3. Sprinkle each beef-topped tortilla with salt and pepper right before cooking (do not add the salt and pepper until you are ready to cook, as it can make the beef tough).
4. Spray the frying pan lightly with olive oil, then carefully place a tortilla in the frying pan, meat-side down. Cook for 2–3 minutes, then flip and cook for a further 15–20 seconds. If there is still residual liquid around the beef, flip it again and cook it for a further 30–60 seconds. Once the beef is cooked to your liking, flip the tortilla beef-side up and place a slice of cheese on top. Remove the tortilla from the heat – the heat from the beef will melt the cheese. Repeat with the remaining tortillas. I normally cook two tortillas at a time. Keep them warm in a 120°C (250°F) (100°C/200°F fan-forced) oven if needed, or top them and serve immediately.
5. Top each taco with lettuce, pickles, onion and the special burger sauce.

Equipment

Staub Chistera

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Tongs

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Notes

Note 1 – Regular minced (ground) beef from the supermarket (20% fat) is great for juicy Big Mac Tacos but can be difficult to work with, as it releases a lot of liquid and oil, causing the tacos to go soggy and burn too quickly on the outside. Lean minced beef releases less oil and is my preference, creating juicy, crisp results. 

MAKE AHEAD

Special burger sauce – Can be made ahead of time. Combine the ingredients and refrigerate for up to 3 days.

LEFTOVERS

Big Mac Tacos are best made and eaten immediately. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Main dish
• Method: Pan, skillet, frying pan
• Cuisine: American