SERVES: 6

METHOD

1. Preheat oven to 220ºC (200ºC fan-forced).

2. Cook potatoes in a large pot of gently boiling water for 25 minutes or until tender. Drain.

3. Place hot drained potatoes on a lightly oiled non-stick baking tray. Using the back of a wooden spoon carefully crush potatoes and drizzle with oil. Place in preheated oven and cook for 25 minutes. Turn potatoes over and cook for a further 25 minutes or until golden and crispy. Remove from oven and allow to cool slightly. Season with extra chicken salt and pepper before serving.

4. For the smashed burger tacos, combine beef mince, onion, garlic, mustard, salt and pepper together in a mixing bowl until well combined. Divide into 4 equal portions and refrigerate until required.

5. Once the smashed potatoes are nearly cooked, spread burger portions evenly onto each tortilla.

6. Heat 2 teaspoon olive oil in a non-stick frying pan over a high heat until smoking. Place each tortilla, one at a time, meat side down, pressing down firmly with a spatula or back of a saucepan. Cook for 2 minutes before turning over and cooking for 1 minute or until tortilla is golden. Remove from pan and place on one of 2 x baking trays with two slices of cheese on top. Repeat process with remaining tortillas. Remove potatoes from oven, placing tortilla trays in oven for 1-2 minutes or until cheese has melted.

To serve smashed cheeseburger taco’s, top burgers with American mustard, tomato sauce, onion, gherkin, shredded lettuce and baby smashed roast potatoes seasoned with chicken salt.

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