Taco Pizza Mini Burger
4 Martin’s 12-Sliced Slider Potato Rolls
12 Ounces Ground Beef (0.75 lbs.)
4 Slices Colby Jack Cheese (or Mexican Shredded Cheese Blend)
½ Cup Mild or Medium Salsa
¼ Cup Shredded Lettuce
¼ Cup Diced Tomatoes
2 Tablespoons Black Olives
1 Bunch Fresh Cilantro
2 Teaspoons Chili Powder
1 Teaspoon Cumin
½ Teaspoon Paprika
½ Teaspoon Garlic Powder
¼ Teaspoon Oregano
¼ Teaspoon Onion Powder
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
Preheat skillet or cast-iron pan over medium-high heat.
Season ground beef with taco seasoning. Form into four evenly sized patties, about 3 ounces each.
Add patties to hot pan and immediate smash down; this allows the burgers to sear evenly and develop a nice crust. Cook for 2-3 minutes or until bottom of burgers are fully seared.
Flip burgers only once and cook second side for 1-2 minutes or until cooked through. Add a slice of cheese to each patty during the last 30 seconds of cooking, cover pan and allow cheese to melt.
Butter and toast Martin’s Slider Potato Rolls.
Top buns with salsa, cheeseburger, lettuce, tomatoes, black olives, and fresh cilantro.