Half-Moon Taco Burgers

Ground meat isn't unusual in a taco, but I decided to change things up by making half-moon shaped burgers that would fit neatly inside a tortilla.

I flavored them with peppers and chili powder, melted cheese on top, and served them in warm tortillas with guacamole and pepper.

The result was a really really really tasty burger that looked unique, nestled it its tortilla home.

The meat I used was a combination of beef and chicken from a company called Cluck 'n Moo that provided product for the blog group 37 Cooks that I belong to.

Because the meat includes chicken, it needs to be cooked to a safe temperature - no rare burgers with this stuff.

You can make these less spicy by using mild pepper and mild chile powder, or make it more spicy by using hotter peppers and chile powder. And of course, you can add extra spice with your choice of condiments, like peppers or salsa.

Half-Moon Taco Burgers

1 pound Cluck 'n Moo ground chicken and beef
1 4-ounce can diced Hatch chiles (hot or mild, your choice)
2 teaspoons chili powder (hot or mild, your choice)
1/2 teaspoon salt (or to taste)
1 cup shredded cheese (I used a mix of cheeses, but any good-melting cheese will work)

In a medium bowl, combine the ground meat, chiles, and chili powder.

Divide the meat into four portions. Shape each portion into a half-mood shape that will fit into your tortilla. I used 6-inch tortillas and made the burgers slightly smaller that the tortillas - keep in mind that the tortillas need to wrap the meat.

Heat your grill. Sprinkle the burgers with salt as desired, and cook, flipping as needed, until just about done. Divide the cheese onto the tops of the four burgers, close the grill, and let them cook until the cheese is almost melted.

When the cheese is almost melted, place the tortillas on the grill (on a cooler part of the grill, if possible). Place the burgers on the tortillas and close the grill again. Cook until the cheese is melted and the tortillas are warmed.

Serve with your favorite taco toppings. I used guacamole and pickled jalapenos. Other options are shredded lettuce, salsa, cilantro, crema, or chopped fresh tomatoes.

Yum