Taco Burgers and Pickled Cucumber Tomato Salad


Tonight from Martha’s “budget” menu, Brian chose Taco Burgers.

A zippy burger twist, I was very intrigued to try. Not usually a huge fan of jalapeños, I think the pickled juice made them milder and more palatable. The patty tastes like taco meat, flavored with salt and pepper and a generous teaspoon of chili powder. I am a big fan of this recipe and will definitely make this one again.

The grocery list:

1 lb lean Ground Beef

1 jar of Sliced Pickled Jalapeños

1 t Chili Powder


3/4 t Sugar

1 c chopped Iceberg Lettuce

1 Cucumber

1/2 medium Red Onion

1 large Tomato

4 Hamburger Buns


This is the star ingredient of the night. You will need as many of these suckers as you can stand to top your burger and 2 tablespoons of the juice to make the dressing for the salad.

I found this at Safeway in the Hispanic food section. They had lots large cans in authentic brands but after some thorough searching I found El Paso brand in a small jar! America.


Start by making the salad so it has some time to marinate in the dressing. Slice about half of the tomato into four slices to top the burger later. Dice the other half of the tomato into 3/4 inch chunks for the salad.

Pour 2 tablespoons of pickled jalapeño juice into a medium sized bowl and whisk it with 3/4 teaspoon of sugar. Add the diced tomatoes to the mix.


Chop the ends of the cucumber off and slice it into thin half moons. You can slice it right down the middle and chop each half or cut 3/4 of the way down the cucumber and slice the whole (see picture). After beginning the latter end ending with the former, I found the first way to be more efficient and safer with the knife.


Slice up half of the red onion. Set aside some of this to top your burgers later if you wish.


Add the cucumber and onion to the bowl and mix with the tomatoes and jalapeño juice. Add salt and pepper to taste. Wrap with cling wrap and set in the fridge until later.

Steal a cucumber slice.


Use your hands to mix the pound of ground beef with a teaspoon of chili powder. Form four equal-ish sized patties. Sprinkle each side with salt and pepper. If you are lazy like me, just sprinkle the side facing up. Place this side in the pan first and sprinkle the other while it is in the pan.


Cook the patties for four minutes on each side in a nonstick skillet over medium high heat. I was going to use my new grill pan, but I accidentally added some oil to a very hot pan and created a smoke storm in the kitchen. Use Pam if you don’t have nonstick.

Add a slice of cheddar cheese during the last minute of cooking if you wish. I did.


Load ’em up! You can top with the salad, that would be amazing. Or you can use the tomato and onion you set aside earlier and the lettuce I mentioned in the grocery list. Don’t forget the jalapeño!

Even I, a wimp, ate 2 on my burger! Delicious! 🙂



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