Smashed cheeseburger tacos with Beemster 30+ Young Belegen

Smashed cheese burger.

Lunch dish. 4 pers. Preparation 30 min.


  • 250 g minced chicken
  • 2 tomatoes
  • 3 large sweet and sour pickles (approx. 100 g)
  • 1½ tbsp sugar-free ketchup
  • 2 tbsp. halvanaise
  • 1 tsp fine mustard
  • 1 small onion
  • 4 whole wheat tortillas (medium size)
  • 1 tbsp mild olive oil
  • 4 slices Beemster 30+ Jong Belegen
  • 100 g chopped iceberg lettuce


2 frying pans


  1. Season the minced chicken with pepper and salt, if necessary, and divide into quarters. Make into flat burgers and refrigerate until use.
  2. Slice the tomatoes. Finely slice 1 pickle and mix with the ketchup, halvanaise and mustard. Chop the onion as finely as possible and thinly slice the other pickles.
  3. Place a burger on a tortilla and with your fingers, press it completely flat so that the entire tortilla is covered. Do the same with the rest of the burgers and tortillas.
  4. Heat 2 skillets with ½ tbsp oil in each over high heat. Place 2 tortillas with the meat facing down in them. Fry 2-3 min, while flattening the tortillas with a spatula.
  5. Flip the tortillas with the meat on top and place a slice of cheese on top. Turn down the heat and, with the lid on the pan, let the cheese melt in 30 sec. Repeat with the rest of the tortillas.
  6. Place tortillas on a plate and sprinkle with 1/4 of the onion. Spread pickle slices, tomato, iceberg lettuce and sauce on top. Fold in half to form a taco.

Preparation tip

For a vegetarian version, use veggie mince. While you are baking the rest of the tortillas, keep the fried tortillas warm under a lid.

Enjoy! Another option is a Portobello cheeseburger. Also check out the recipe page.

[print-me target=".entry-body"/]