Big Mac Tacos

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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! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

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

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Big Mac Tacos

Author: Nicole

5 from 25 votes

“Nicole, these are AMAZING! I dont usually post reviews but had to thank you for this absolutely sensational creation!!”

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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.

Prep 10 minutes mins

Cook 16 minutes mins

Total 26 minutes mins

Servings: 4

Ingredients

1x2x3x

SPECIAL BURGER SAUCE

• ▢ 250 g (1 cup) 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
• ▢ Sea salt flakes, to taste
• ▢ Freshly cracked black pepper, to taste

TACOS

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

Instructions

Cook Mode(keeps your screen active)

• Make the special burger sauce – To make the sauce, add all the ingredients to a small bowl, mix well to combine and set aside.
• Spread the beef on the tortillas – 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 (¼ 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.
• Cook the tortillas – Heat a large, heavy-based frying pan over medium–high heat.
• 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).
• 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.
• Assemble the tacos and serve – Top each taco with lettuce, pickles, onion and the special burger sauce.

Nutrition information

Nutrition Facts

Big Mac Tacos

Amount per Serving

Calories

1141

% Daily Value*

Fat

 

96

g

148

%

Saturated Fat

 

29

g

181

%

Trans Fat

 

2

g

Polyunsaturated Fat

 

30

g

Monounsaturated Fat

 

27

g

Cholesterol

 

171

mg

57

%

Sodium

 

2189

mg

95

%

Potassium

 

537

mg

15

%

Carbohydrates

 

29

g

10

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

40

g

80

%

Vitamin A

 

886

IU

18

%

Vitamin C

 

2

mg

2

%

Calcium

 

501

mg

50

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

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Course beef tacos, entrée, Main dish

Cuisine American