Taco Burgers

Taco Burgers

• 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.