Big Mac Taco

9.2community · 7 votes9.3BM score

9.2

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About

This is a fast, “lazy” version of a Big Mac where a tortilla replaces the bun and the beef is pressed directly onto it. You cook everything in one pan, flip once, and build it right there. Less bread, more meat flavor, and honestly it hits almost the same as the original. You get a thin, crispy-edged beef layer fused to a soft tortilla with melted cheese and fresh toppings on top. Fold it like a taco or eat it flat. The sauce and juices soak slightly into the tortilla, making it messy in a good way. Eat it hot. It scored 9.3 out of 10 here, and readers have voted on it 7 times since. The full method runs to 7 steps below. Everything is measured for a normal home kitchen rather than a restaurant line.

Ingredients

0 / 15

beef base

Ground beef500g ground beef, 80/20
Salt1 tsp salt
Black pepper1/2 tsp black pepper
Tortilla2 large flour tortillas

big mac-style sauce

Mayonnaise1/2 cup mayo
Yellow mustard1/2 tbsp yellow mustard
White vinegar1/2 tbsp white vinegar
Dill pickle2 tbsp pickle juice
Dill pickle2 tbsp finely chopped pickles
Garlic1 clove garlic, very finely minced
Paprika1 tsp paprika (add more for color)

toppings

Iceberg lettuceshredded iceberg lettuce
White onionfinely diced onion
Dill picklesliced pickles

assembly

American cheese2 slices american cheese

Recipe

1
Start with the sauce so it has time to come together. Mix mayo, mustard, vinegar, pickle juice, chopped pickles, garlic, and paprika until smooth and slightly orange. No ketchup here, the color comes from paprika.
2
Take a tortilla and press a portion of ground beef directly onto it, spreading it all the way to the edges in a thin, even layer. Season with salt and black pepper right now, this is your only chance.
3
Heat a pan over medium-high with a small amount of oil. Place the tortilla meat-side down and press lightly so it makes full contact. Cook for about 2–3 minutes until a dark crust forms.
4
Flip the tortilla so the meat is now facing up. Immediately place a slice of cheese on the hot beef so it melts from the residual heat.
5
While it’s still in the pan, start adding toppings directly on top. Scatter diced onion, shredded lettuce, and pickles. Order doesn’t matter much here.
6
Drizzle a generous amount of the sauce over everything while it’s still warm so it slightly melts into the cheese.
7
Remove from the pan, fold it like a taco or leave it flat. Serve immediately while the edges are still crispy and the cheese is melted.