It is now 26 degrees outside. Tomorrow it will be 33 degrees. That’s 91 degrees Fahrenheit. Time for a cold beer and an excellent taco burger. To pretend that this is a healthy recipe, we make it from ground chicken this time.
Ground chicken itself has not got much taste, but we are going to do something about that. A homemade chicken burger also falls apart on the grill. We fixed that also.
We have a new barbecue that we need to get dirty. And to get to know the barbecue a bit, cooking burgers is always a good start. This way, you quickly notice where the hot zones are located and how the barbecue reacts to temperature changes.
The Weber Genesis® II EX-315 is a 3-burner gas barbecue with enough space to prepare many different dishes and preparations. We had been looking for a gas barbecue for a while for convenience.
How nice is it that you quickly turn on the barbecue after work and that you are grilling 10 minutes later? We are going to have a lot of fun with this Weber Genesis II this summer.
Ground chicken dries out quickly on the barbecue because it is lean meat. It is not suitable for the barbecue at all, let alone for making burgers. But we found something on that. We mixed some white bread, milk and melted butter into the minced meat. This burger is no longer as healthy as promised, but who cares. If the final result is not good, then what’s the point, right?
The bread ensures that the burger becomes slightly firmer during baking. We also put them in the fridge for half an hour to an hour. This will allow the butter in the minced meat to solidify, and the burger will stiffen up.
The amount of dry rub in this recipe is more than enough for up to 20 taco burgers. But you can also use it for a few delicious chicken wings or chicken breast. If you store it airtight, you can use it for weeks.
Make sure you have all the ingredients ready when you throw the burgers on the grill. This way, you can focus on the burgers and build them immediately when they are ready. And the recipient of the taco burger eats warm. That scores you bonus points.
Every Weber barbecue, except the Go Anywhere, now comes with the GBS system. The GBS system is a hole in the grid in which you can place all kinds of accessories. We have a cast iron griddle in it. This griddle helps to keep the burger whole while grilling, and the cast iron provides for a nice crust.
When the bottom is a nice golden brown, we put a slice of cheese on top. In Mexico, they often have somewhat saltier cheeses, so we used a delicious Dutch old cheese.
When the burgers continue to cook and the cheese is melting, we also toast the buns. The bun becomes less soft, and the fat in the burger and the sauce do not immediately soak into the bread to become soggy.
This is our Taco burger. If you are going to make it, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
For 4 taco burgers
- 60 ml milk
- Breadcrumbs from 2 slices of white bread without the crusts
- 600 grams of ground chicken
- 4 dashes Tabasco
- 60 grams of butter
For the dry rub
- 1 tbsp cumin
- 2 tsp onion granulate
- 1 tsp garlic granules
- 2 tsp coarsely ground black pepper
- 3 tsp coarse salt
- 2 tsp smoked paprika powder
- 1/2 tsp chilli flakes
Sour cream sauce
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 1 crushed garlic clove
- Zest of 1 lime
- 1 tbsp lime juice
On and under the burger
- 4 hamburger buns
- slices of jalapeno
- Old cheese
- taco chips
- Mix the ingredients for the dry rub.
- Melt the butter in a pan over low heat. Let it cool slightly, and then mix with the milk and breadcrumbs. Add some Tabasco and mix this paste with the minced chicken.
- Divide the mincemeat mixture into 4 equal parts and form a patty that is just slightly larger than the hamburger bun you have. Sprinkle each burger with a little of the dry rub.
- Place the patties in the fridge for at least half an hour to firm up. Meanwhile, make the sour cream sauce. Also, put this in the refrigerator.
- Before grilling the burgers, cut the jalapeño into slices and cut the lettuce smaller. If you want to make your own salsa, now is the time to do that.
- Turn on the grill, place a griddle and get everything ready to make the burger.
- When the griddle is hot, add a little olive oil, and the chicken burgers go straight from the refrigerator onto the hot griddle.
- When the bottom has formed a nice crust, flip the burger over. Place a slice of cheese on the burger and wait until the core temperature of the burger is 70°C (158F). Meanwhile, toast the buns.
- When the burgers are cooked, you can build the taco burger as follows:
- The heel of the bun
- Sour cream Sauce
- The taco burger with cheese
- taco chips
- jalapeno slices
- The top of the bun