As you’ve likely ascertained, we like our non-traditional Burgers. Most recently, we’ve been making burgers of a fusion variety (including Pizza Burgers and Gyro Burgers), and for this version, we wanted to build taco flavours into our sandwich! A few spices, some diced black olives, and a little salsa later, and we were (to undo a popular fast food chain slogan) “Thinking inside the bun!”
We originally wanted to serve this with our Baked Jalapeno Poppers but alas, the store was out of jalapenos…so we turned to an old classic, Sweet Potato Wedge Fries that we seasoned in four different ways (variety!): One line of wedges had habanero powder and salt, one had chili powder and salt, one had ground cumin and garlic powder, and one was just plain sea salt.
Time: 25 Minutes
- Ground Meat (We used Beef)
- Black Olives
- Ground Cumin
- Chili Powder
- Shredded Taco Cheese
- Optional Toppings. We used sliced avocado, baby spinach, and sliced tomato.
- Dice your olives, and combine them with your ground beef in a bowl. Don’t use too many olives, or you risk your burgers not holding together (we nearly hit the critical mass point of olives in our burgers).
- Scoop in a few spoonfuls of salsa, and sprinkle in your ground cumin and chili powder. Then, mash everything together by hand to incorporate the flavours throughout.
- Heat a flat bottomed pan or griddle with a little oil, and when it’s hot, form your patties, and place them in your pan/griddle.
- Cook for about 5 minutes on one side, and then flip and cook for another 5 on the other side.
- As your burgers cook, prep your burger toppings.
- As your burgers finish, sprinkle on your cheese, and place a large lid over them to allow the cheese to melt.
- Plate, devour, and enjoy!