Taco Burger Recipe

I have decided to return to the blog scene with something that is more relevant to me these days than a beer blog, because, due to fund issues, I can no longer afford much besides Natty Light. And that wouldn’t be very much fun to read about each week.

Instead, I am going to write each week about something I am getting pretty good at: making delicious food on a very tight budget, which I think many college students can relate to. (Comments and ideas would definitely be appreciated!) So introductions aside, welcome to Camp’s College Kitchen!

My first concoction is something that I have had at family barbeques for quite some time, but many of my friends have never heard of before: The Taco Burger.

Taco Burger

Taco Burger | Camp's College Kitchen

This delicious delicacy can be made much more affordable by switching ground beef for ground turkey, which at Aldi goes for under $1.50 per pound and I honestly think it’s hard to tell the difference. It’s also leaner, which makes it healthier or something.

Other than that, you will need:

  • a package of taco seasoning
  • shredded lettuce
  • sliced pepper jack cheese
  • guacamole
  • sour cream
  • salsa
  • shredded cheddar cheese
  • burger buns

That may seem like it would cost a lot, but one pound is enough to easily feed three people and splitting the cost would be under $5 a person. And it tastes infinitely better than a burger from Jack in the Box. Plus you will have leftovers of almost all the ingredients so it becomes much cheaper if you wanted to make them again; all you would need is more ground turkey and buns.

The preparation is very similar to making a traditional burger:

  1. In a mixing bowl, mix ground turkey and taco seasoning thoroughly. I prefer spicy food so I usually add crushed red pepper and additional cayenne and chili powder, plus some incredibly hot habanero hot sauce.
  2. Make patties out of the ground turkey and place in the freezer for about 15 minutes. This makes them hold together better when you throw them on the grill.
  3. Cook patties (I prefer grill, but a stove would work as well, particularly with winter on it’s way). Ground turkey needs to reach an internal temperature of 165 degrees, so keep a meat thermometer handy.
  4. After the burgers are fully cooked, throw a slice of pepper jack on each and keep them on the heat until the cheese starts to melt and then take them off.
  5. Now instead of adding traditional ketchup and mustard, use your new ingredients. Add sour cream, guacamole, salsa, shredded lettuce and shredded cheddar to taste.
  6. Enjoy!
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