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Caramelise the onions: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the sliced onions, maple syrup, and a pinch of salt. Cook for 25 minutes, stirring regularly, until the onions are deeply golden and soft. Add small splashes of water if the pan becomes dry. Set aside.

Make the burger sauce: In a small bowl, combine the Greek yoghurt, ketchup, mustard, garlic powder, coconut sugar, diced pickles, and pickle juice. Mix well and set aside.

Prepare the smash tacos: Divide the mince into 8 equal balls. Place one ball onto each tortilla and press firmly with your hands to spread the meat in a thin layer right to the edges of the tortilla. Sprinkle generously with the BBQ seasoning.

Cook the tacos: Heat a large frying pan or griddle over medium-high heat. Place the tacos meat-side down and cook for 2–3 minutes, pressing lightly so the meat browns and crisps. Flip the tacos so the tortilla side is down. Place a slice of cheese on the meat, cover the pan, and cook for 1 minute, until the cheese melts and the tortilla is lightly toasted. Repeat with remaining tacos.

Assemble: Top each taco with shredded lettuce, caramelised onions, burger sauce, and a sprinkle of fresh parsley. Serve immediately.


Caramelise the onions: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the sliced onions, maple syrup, and a pinch of salt. Cook for 25 minutes, stirring regularly, until the onions are deeply golden and soft. Add small splashes of water if the pan becomes dry. Set aside.

Make the burger sauce: In a small bowl, combine the Greek yoghurt, ketchup, mustard, garlic powder, coconut sugar, diced pickles, and pickle juice. Mix well and set aside.

Prepare the smash tacos: Divide the mince into 8 equal balls. Place one ball onto each tortilla and press firmly with your hands to spread the meat in a thin layer right to the edges of the tortilla. Sprinkle generously with the BBQ seasoning.

Cook the tacos: Heat a large frying pan or griddle over medium-high heat. Place the tacos meat-side down and cook for 2–3 minutes, pressing lightly so the meat browns and crisps. Flip the tacos so the tortilla side is down. Place a slice of cheese on the meat, cover the pan, and cook for 1 minute, until the cheese melts and the tortilla is lightly toasted. Repeat with remaining tacos.

Assemble: Top each taco with shredded lettuce, caramelised onions, burger sauce, and a sprinkle of fresh parsley. Serve immediately.
