Cheeseburger Tacos with Pickled Onions and Castello® Tickler Extra Mature Cheddar

Name: Cheeseburger Tacos with Pickled Onions and Castello® Tickler Extra Mature Cheddar
Prep time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 300 g Extra Mature Cheddar, crumbled; 500 g beef mince; 1 tsp smoked paprika; ½ tsp onion powder; ½ tsp garlic powder; tbsp tomato ketchup; 1 beef stock cube; 1 tbsp vegetable oil; 2 tbsp brown onions, finely chopped; 100 g mayonnaise; 1 tbsp tomato ketchup; 1 tbsp yellow mustard; 1 tbsp pickles, finely chopped; 2 tbsp dill pickle brine; 1 tsp onion powder; 2 tsp garlic powder; 1 tsp smoked paprika; 1 red onion; 2 tbsp red wine vinegar; 1 tsp caster sugar; ½ tsp salt; 50 g Castello® Tickler extra mature cheddar, finely grated; ¼ whole iceberg lettuce; selection of cherry tomatoes

Prep 30 min Cook 25 min 4 servings

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Ingredients

For the cheese tacos:

300 g Extra Mature Cheddar, crumbled

For the burger mince:

500 g beef mince
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
tbsp tomato ketchup
1 beef stock cube
1 tbsp vegetable oil

For the burger sauce:

2 tbsp brown onions, finely chopped
100 g mayonnaise
1 tbsp tomato ketchup
1 tbsp yellow mustard
1 tbsp pickles, finely chopped
2 tbsp dill pickle brine
1 tsp onion powder
2 tsp garlic powder
1 tsp smoked paprika

For the pickled red onions:

1 red onion
2 tbsp red wine vinegar
1 tsp caster sugar
½ tsp salt

For the filling:

50 g Castello® Tickler extra mature cheddar, finely grated
¼ whole iceberg lettuce
selection of cherry tomatoes

Preparation

Make the cheese tacos:

1. Preheat the oven to 220°C/ 180°C fan, and line 2 large sheets with baking parchment.

2. Place approx. 75g of the crumbled Extra Mature cheddar in 15 cm wide circles in the centre of each sheet. Bake in the oven for 10 minutes until light golden brown.

3. Remove from the oven and allow to cool for 2 minutes, then carefully lift up the paper to bend into a taco shape, place into taco holders allowing them to fully cool and set into a taco shape.

Make the beef burger mince:

4. Heat 1 tbsp of oil in a large frying pan and add the beef mince and 1/2 tsp salt. Using a wooden spoon to break up the meat, fry for 8 minutes until brown.

5. Add the smoked paprika, onion granules, garlic granules and tomato ketchup and cook for a further 2 minutes.

6. Add 100ml of beef stock and simmer for 5 minutes until the sauce has thickened. Season to taste!

Make the burger sauce:

7. Combine all the ingredients into a bowl, season to taste. Set aside.

Make the pickled red onions:

8. In a small bowl or glass jar add 1 red onion finely sliced, the red wine vinegar, the sugar and salt. Mix to combine and set aside until ready to serve.

To serve:

9. Take a cheese taco and fill generously with the beef mince.

10. Top with the pickled onions, sliced pickles, tomatoes, iceberg lettuce and finally an extra sprinkling of Castello® Tickler Extra Mature Cheddar cheese!