Indian Taco Burger
4 cups of canola oil
3 cups self rising flour
1 1/2 to 1 3/4 cups buttermilk
Sour Cream Picante Sauce
8 oz carton of sour cream
4 tablespoons mild Pace Picante sauce
Mix together in the carton the sour cream came in. Cover with the lid and put into an ice chest to stay cold.
1 1/2 pounds ground Black Angus beef 85-15
1/2 pound ground beef sirloin 90-10
3 Tablespoons of McCormick Taco Seasoning mix from a 1.5 oz pkg.
2 Tablespoons McCormick Roasted Garlic Grinder or
1 Tablespoon of fresh minced garlic
6 slices of cheddar cheese
6 Tablespoons Bush’s Chili beans
1/2 of small head of lettuce, sliced into 6 slices
3 teaspoons kosher salt
3 teaspoons fresh crushed black pepper
6 slices of large tomato
6 jumbo black olives sliced in 4 slices each or
a small can of sliced black olives
24 Jalapeno pepper slices, optional
Preheat your gas grill one side on high for heating the oil for fry bread the other side on med – high.
MAKING THE FRY BREAD
In a medium bowl, mix the 2 1/2 cups self rising flour and the 1 1/2 cups buttermilk together until no dry flour is visible you may need to add another 1/4 of a cup of buttermilk. Cover with cloth and let rest 2 minutes.
While the dough is resting, heat the 4 cups of oil in a 2 quart pan on the grill. The best temperature for the oil is 350 to 365 degrees F.
After 2 minutes uncover the dough and divide into 6 equal portions it should be 1/2 cup of dough each.
Spray a large bowl or a piece of foil with cooking spray or rub oil on them. Pour the remaining 1/2 cup of flour in one corner of the bowl the dough is in. Coat your hands with flour and pick up one of the portions of dough and start forming into a 5 inch round disk dipping into the flour as needed to keep it from sticking to your hands. Lay the disk onto the sprayed surface and make the other 5. After you get the dough all formed being very careful drop the 1 disk of dough into the hot oil and fry until brown on one side being careful flip the dough over to cook on the other side. This should take 2 to 3 minutes for each side. ( I use a long slotted spoon for flipping.) Remove it with a slotted spoon or a heavy stainless steel sieve with a long handle. Drop it onto paper towels to drain. Continue frying the rest of the dough. After the bread has cooled enough to handle split the fry bread to form the bun.
Mix the beef, taco seasoning, and garlic together. Divide into 6 equal portions. Form your patties about the same size as the fry bread you made. Either spray the grill with nonstick cooking spray or brush the grill rack with canola oil . Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last minute or 2 of grilling.
Spoon the chili beans onto a sheet of heavy duty foil about cut 14″ x 11″ inches fold up and place on grill the last 2 minutes of grilling the patties.
Place the fry bread, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers,
on 6 of the fry bread pieces place the cheese covered pattie. On top of the pattie, add 1 tablespoon of chili beans, 1 slice of lettuce, sprinkle with a 1/4 teaspoon each of salt and black pepper on the lettuce, 1 slice of tomato, sprinkle with 1/4 teaspoon each of salt and black pepper on the tomato. Add 1 to 2 tablespoons of the sour cream mixture on top of the tomato and , 4 slices of black olives, and last 4 jalapeno slices on each if desired. Cover with other half of fry bread. Serve.
Makes 6 burgers