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Laura Saunders
4
5 minutes
Our no-compromise take on the TikTok trend — made with grass-fed beef, boosted with Chief Liver Powder for organ-fuelled nutrition, and smashed into golden gluten-free corn tortillas. Topped with melted cheddar, crunchy lettuce, and a punchy gherkin-chilli mayo, they hit the dirty burger craving hard without ditching your health goals.
They taste like a Big Mac — but they’re actually good for you.
Ready in 5 minutes. Gone in less.
8 gluten-free corn tortillas
500g organic grass-fed beef mince
½ brown onion, finely diced
1 tbsp Chief Liver Powder [optional boost of iron]
8 slices organic cheddar cheese
4 gherkins, finely diced
Shredded iceberg lettuce
½ brown onion, finely sliced
In a bowl, mix the beef mince, finely diced onion, and Chief Liver Powder [if using]. Divide the mixture into 8 equal balls.
Heat a hot cast-iron or non-stick pan.
Place each beef ball onto a corn tortilla and smash it down flat using your hands or burger press so the meat sticks to the tortilla.
Place the tortilla meat-side down into the pan. Cook for 2 minutes until the beef is browned and crispy.
Flip, top with a slice of cheddar, and cook for another 1–2 minutes until the tortilla is golden and the cheese is melted.
Meanwhile, mix the finely diced gherkins with the chilli mayo to make the burger sauce.
To assemble, spread the burger sauce on top of each cheesy patty and finish with a handful of shredded iceberg lettuce.
Enjoy!
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