Beyond Beef Taco Burger

When I think of my favorite comfort foods both burgers and tacos come to mind. They’re usually a quick, easy dinner. They have that fatty delicious flavor of any good comfort food that feels like a warm hug. While they may be unhealthy in nature both foods allow you the option to load them up with a number of veggies of your choosing. So, maybe they’re not the healthiest option, but they can also be a great vessel to get in some extra servings of fruits and vegetables.

I’d like to thank whatever genius of a human being created the taco pizza for my inspiration on this one. The taco pizza informed me from a young age that you can make anything into a pizza if you use a little imagination. Then I thought: “Why not make everything into a taco?” I’ll admit this line of thinking is perhaps a bit more redundant and a little less possible than making all of our comfort foods into a pizza, but it did give me the epiphany to create the taco burger.

After creating the taco burger I did a quick google search that informed me the taco burger may be less original of an idea than I thought in the heat of the moment. Nevertheless, it was delicious, and I’d like to share our version of it with the world. I think perhaps my biggest takeaway from all of this, aside from reaffirming that their are few truly original ideas, is that maybe I should make more classic dishes into burgers.

This recipe melds the best elements of a burger with the flavors of a taco. It has the char from the grilled burger, the heat from the taco seasoning, the freshness from the salsa and sour cream, and the creamy fattiness of the avocado. We recommend serving it up with a side of vegan elote, and your favorite Mexican beer or soda.

Beyond Beef Taco Burger

  • Servings: 1
  • Difficulty: easy
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You can use store bought taco seasoning if you’d prefer. Ignore the seasoning ingredient list if this is the case.

Seasoning Ingredients

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper

Ingredients for Burger and Toppings

  • vegan hamburger bun
  • 1/4 lb beyond meat
  • 1/2 small avocado (sliced)
  • 1/4 cup butter lettuce
  • 2 tbsp salsa
  • 2 tbsp sour cream
  • 2-4 rings of red onion (optional)
  • 1 tsp Cholula or other hot sauce
  • 1 lime (optional)


  1. In a small bowl mix together all Taco Seasoning ingredients.
  2. Form patties into desired size and shape, and rub with taco seasoning ingredients.
  3. If you’d like you can grill your avocado. Cut it in half, but keep the halves intact, and place on the grill.
  4. Slice down red onion into rings, and grill for a few minutes. You can also keep the red onion raw if you prefer.
  5. If you want to splash a little lime juice on your burger you can grill the lime now to enhance the flavor. Halve the lime before placing each side face down on the grill.
  6. Cook your burger patty for about 4 minutes on either side on the grill or in a skillet.
  7. Slice down your avocado, and prepare your bun. Spread sour cream on the bun and place lettuce, burger patty, red onion, avocado, and salsa down in that order.
  8. If desired, drizzle with a little Cholula or other hot sauce before serving, and add a splash of fresh lime juice.

Vegan Elote (Mexican Street Corn)

I’ve always been a big fan of corn on the cob, especially when it’s fresh from local farms. It’s one of my favorite grilling sides, and it’s been in constant rotation on our home menu this spring and summer. I never thought corn on the cob could get any better until I had Elote. If you’re not familiar Elote are delicious grilled corn on the cob slathered in crema and cotija cheese. Does it get any better than that? I think it does when you make it plant-based and cruelty free!

While I can’t vouch for the authenticity as I’m not Mexican, nor have I ever had anyone teach me how to execute Mexican recipes authentically, I can vouch for the fact that it is delicious. You’ll want to make this recipe for every taco night, and every summer barbecue you have.

Vegan Elote

  • Servings: 6
  • Difficulty: easy
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If you hate the taste of cilantro you can substitute parsley as a fresh herb.


  • 6 ears of fresh corn on the cob
  • 3 tbsp vegan mayo
  • 3 tbsp vegan sour cream
  • 2 tbsp vegetable oil
  • 1 tbsp vegan grated parmesan (optional)
  • 2 tsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cilantro or parsley


  1. Combine vegan mayo, vegan sour cream, lime juice, chili powder, garlic powder, cumin, cayenne pepper, and finely chopped cilantro or parsley in a bowl. Stir until the crema is well integrated, cover, and store in the refrigerator. Let chill for at least an hour to allow for best flavor development.
  2. Shuck all ears of corn. Make sure the husk is removed completely. You’ll want the kernels to directly touch the surface of the grill.
  3. Mix a dash of chili power with some vegetable oil, and brush on the ears of corn.
  4. Grill corn for about ten minutes, or until it is cooked through and has developed defined grill lines on all sides. Remove from heat.
  5. To apply the crema to the corn you can either spread the crema out onto a plate to roll the ears of corn in, or spread it evenly over each ear with a basting brush. We prefer the basting brush method, because it usually ends with less crema being wasted.
  6. Sprinkle a little bit of vegan parmesan on top of each ear in lieu of cotija cheese.
  7. Serve hot, and enjoy!