Breakfast and Brunch

Easy CKD Friendly Taco Burgers

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1 1/2 pounds hamburger

1 tablespoon onion, chopped (I use more)

1 package taco mix

1 beaten egg

1 cup finely crushed tortilla chips

Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice of cheese on top of each patty and continue grilling until it just begins to melt.

Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.

Taco Filling

1 large, ripe tomato, roasted, then

    peeled and roughly chopped

1/2 small onion, chopped

1 clove garlic, peeled and chopped

1 tablespoon lard or vegetable oil

1 whole chicken breast, cooked

    skinned, boned and shredded

1/2 teaspoon salt

Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and season with salt.

To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap.

Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes. Drain on paper towels and keep warm in a slow oven while frying the remainder.

Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese.

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