Name: Smokey aioli smash burger taco
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium tortillas; 500 g beef mince; 1 tsp salt; 1/2 tsp black pepper freshly ground; 1 tbsp olive oil; 4-8 slices cheese; 1 small red onion sliced, pickled or fresh; 1 cup aioli see method; 1 medium tomato sliced; 4 bacon rashers; 1 avocado sliced; 1 large egg; 1 garlic clove; 1 tbsp mustard; 1 tbsp lemon juice; 1 cup sunflower oil or ½ cup olive oil and ½ cup sunflower oil; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper freshly ground; 2 cup sweet potato chips to serve

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Ingredients (20)

Beef taco

4 medium	tortillas
500 g	beef mince
1 tsp	salt
1/2 tsp	black pepper — freshly ground
1 tbsp	olive oil
4-8 slices	cheese
1	small red onion — sliced, pickled or fresh
1 cup	aioli — see method
1	medium tomato — sliced
4	bacon rashers
1	avocado — sliced

Aioli

1	large egg
1	garlic clove
1 tbsp	mustard
1 tbsp	lemon juice
1 cup	sunflower oil — or ½ cup olive oil and ½ cup sunflower oil
1/4 tsp	smoked paprika
1/2 tsp	salt
1/4 tsp	black pepper — freshly ground
2 cup	sweet potato chips — to serve

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Method:

Divide the mince into 4, take each 1/4 and press out onto a tortilla leaving a 1cm border all along the edges. Season each tortilla well with salt and pepper.

Heat a drizzle of olive oil in a pan – the pan should be as hot as it can get before it starts smoking.

Cook the tacos one at a time – start with the meat side down. Place another pot onto the taco, so it is weighed down as it sears.

Cook for 4 minutes or so or until the meat has browned and created a nice crust. Now carefully flip the burger so the tortilla is heat side down.

Add the cheese and place a lid on so the cheese can melt a little (don’t let the tortilla burn).

Now add all the other goodies like the aioli, tomato, bacon, avocado, etc. and fold the tortilla in half to enjoy!

TO MAKE THE AIOLI

Carefully break the egg into a long thin vessel (that will fit the head of your stick blender).

Add the garlic, mustard, lemon juice, paprika and seasoning and carefully top up with the oil making sure the egg yolk doesn’t break.

Carefully immerse the stick blender – make sure the head lands with the yolk centered in the blade area. Start blending slowly – you will hear the oil and egg start emulsifying.

Pull the stick blender up slowly until you have a thick, glossy mayonnaise. Season to taste.

Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).

Recipe inspired by Caro Alberts. Inspiration behind the recipe: I created this special recipe for my foodie friends who are always wanting to try out something fun, new and innovative.

Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.