Cheeseburger Tacos are two classics merging together for a completely new dish. I took a dozen beef patties, seasoned them with my Tennessee Smoke seasoning, topped them with cheddar cheese and placed them on the trompo. I set these burgers next to the fire and rotated the trompo as they cooked. Next is where we took the burger and turned it al pastor! Slice into that cheesy beef trompo and place the meat on a tortilla. The toppings are all our cheeseburger favorites and then it was time to dive in. Keep reading for more cheesy burger turned taco details.
Tacos Al Pastor
If you’ve never heard of tacos al pastor before, let me get you up to speed. Tacos al pastor refers to thinly sliced, marinated pork that’s been skewered on a vertical spit. Then we place the vertical spit (also known as a trompo) next to a fire to cook the pork. Automatic trompo’s will rotate like a rotisserie throughout the cooking process. However, y’all know I’m old school so my trompo for these cheeseburger tacos are manually rotated… by me. You can check out other trompo recipes, like my Roasted Chicken Trompo recipe, here.
Anyway, the pork cooks on the trompo and is then sliced off and used as the protein for tacos. You will likely see a corn tortilla overflowing with the pork, which is then topped with some red onions, pineapple, cilantro and lime juice. They’re an absolute delight and I highly recommend giving them a try. Click here to check out my other Al Pastor Recipes, like American Lamb Tacos Al Pastor and Skewered Shrimp Al Pastor Recipe.
What About A Cheeseburger Taco?
For today’s recipe, we’re using the same style of cooking but this time on an American favorite: the cheeseburger. I started with a dozen plain burger patties that I quickly covered with my Tennessee Smoke Seasoning. This sweet, smoky seasoning is delicious on pretty much everything so I thought, why not add it to my tacos?!
After seasoning both sides of the patties, I grabbed my trompo and started assembling the meat tower. I found it was easiest to take one slice of sharp cheddar cheese, center it on top of the beef patty and then skewer them together. Add as many cheeseburgers as you can until you’ve reached the end of your trompo and then top it with half a sliced onion.
Cooking and Slicing Al Pastor Tacos Style
Now, take the cheeseburger tacos to your grill/fire and set it next to the coals making sure to rotate. We rotate to ensure all sides cook evenly. When the cheeseburgers are cooked, start building your tacos.
From here, you’ll slice down the sides of the cheeseburger patties on the trompo. Take those cheeseburger shavings and place them on your tortilla. I wanted to stick with classic cheeseburger ingredients, so I added mayo, mustard, ketchup, chopped tomatoes and lettuce. Now, grab that cheeseburger taco and chow down. Best enjoyed with friends and family. Cheers!
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Cheeseburger Tacos
Ingredients
Burgers:
- 10-12 1/3 lb Burger Patties 80/20 preferably
- 2 tbsp of your Favorite BBQ Seasoning
- 8-10 slices of Cheddar Cheese
- 1 whole White Onion peeled & halved
- 1 tbsp of Canola Oil
Tacos:
- Flour or Corn Tortilla
- ½ cup of Lettuce thinly sliced
- 3 Roma Tomato diced
- 1 White Onion thinly sliced
- Mayonnaise for garnish
- Yellow Mustard for garnish
- Ketchup for garnish
Instructions
- Begin by lathering your burger patties with a little canola oil, then seasoning them thoroughly with your favorite BBQ seasoning (I am using Tennessee Smoke). Next, grab your trompo skewer. If you do not have one, then the base of a pineapple with a skewer coming out of it will work also. Start by stacking one burger patty with a slice of cheese on top followed by another patty with a slice of cheese on top. Repeat this until all the burger patties and cheese slices are on the trompo, then top the trompo with one half of your white onion. Set the trompo into the fridge for 15 minutes to set.
- Preheat a medium heat fire (around 300-325F) for a two zone indirect cooking.
- Pull the meat out of the fridge and place it on the cool side of the grill to cook for about 2 hours until the meat is 160F-165F. Every 30 minutes, make sure to rotate the trompo so the high heat will hit all angles of the burger. Once the meat is done, pull it off and let rest for 5 minutes.
- Slice the meat off the trompo and begin building your taco with lettuce, onions, tomatoes, mayo, mustard and ketchup. Serve & enjoy!
