El Loco Taco Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Inside mixture:
1/2 c sliced black olives
1 c shredded cheddar cheese
1 TBSP cilantro, minced
1/4 C green onions, chopped
1/2 c roma tomatoes, chopped
3 lbs Ground round
Taco Paste
12 tsp taco seasoning 
6 TBSP water
6 seeded hamburger buns
1/4 c Colavita olive oil
2 large foil squares.
Brinkman Pro grill preheated to 300 degrees.



Mix together black olives, shredded cheddar cheese, cilantro, green onion and roma tomatoes in a bowl. Set aside. Divide meat into 12 – 4 oz. balls. Flatten out each ball into patties. You will use two patties to make A burger. Take first patty, place on work space, add 4 TBSP of inside mixture on top. Take another patty and put it on top of 1st patty with mixture. Carefully but firmly pinch edges of burger all the way around to seal in mixture. Cook burger on a preheated 300 degree gas grill for 4 – 5 minutes per side until light grill marks are visible. While burgers are cooking mix together 12 tsp of taco seasoning mix with 6 TBSP of water to make a paste. Remove burgers from grill. Place them on large square of foil. Add 1 1/2 tsp of taco paste on top of burger, spread around with back of spoon until well coated. Flip burgers over on foil add 1 1/2 tsp of taco paste on this side of burgers. Add another foil square on top of burgers and crimp edges all the way around to form foil pocket. Put foil pocket back on grill and cook for another 10 – 12 minutes. While burgers are cooking brush bun tops and bottoms with olive oil. Cook on grill until lightly toasted. Remove burgers and buns from grill and assemble and enjoy.