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Handhelds

Tacos, burgers and dogs you can eat standing up.

Order #0140 minServes 4

Carne Asada Street Tacos

Charred, citrusy steak on warm corn tortillas with onion, cilantro and a squeeze of lime.

Carne Asada Street Tacos
15 minPrep
10 minCook
4Servings
EasyLevel

Ingredients

  • 1.5 lb flank or skirt steak
  • Juice of 2 limes and 1 orange
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 12 small corn tortillas
  • 1/2 white onion, finely diced
  • 1/2 cup chopped cilantro
  • Salsa verde and lime wedges, to serve
  • Salt, to taste

Cart tip: double up the tortillas, the way real taco stands do, so nothing falls through.

Method

  1. Marinate. Combine citrus juice, garlic, cumin, chili powder and salt; coat the steak and rest 30 minutes.
  2. Sear. Cook steak in a ripping-hot cast-iron pan 3 to 4 minutes per side for medium-rare.
  3. Rest. Let it sit 5 minutes, then slice thinly against the grain and chop.
  4. Warm tortillas. Char tortillas directly on the burner or in a dry skillet for 20 seconds per side.
  5. Build. Pile on steak, onion, cilantro and salsa; serve with lime.
Order #0225 minServes 4

Crispy-Edge Smash Burgers

Thin patties pressed onto a screaming-hot griddle for lacy, caramelized edges.

Crispy-Edge Smash Burgers
10 minPrep
10 minCook
4Servings
EasyLevel

Ingredients

  • 1.5 lb 80/20 ground beef, in 8 balls
  • 4 soft potato buns, toasted
  • 8 slices American cheese
  • 1 onion, very thinly sliced
  • Dill pickle chips
  • 1/4 cup mayo
  • 2 tbsp ketchup
  • 1 tsp yellow mustard
  • Salt and pepper

Cart tip: keep the beef cold until the second it hits the pan.

Method

  1. Sauce. Stir mayo, ketchup, mustard and a splash of pickle brine together.
  2. Heat. Get a cast-iron skillet or griddle smoking hot.
  3. Smash. Place a beef ball on the pan and press very flat with a sturdy spatula for 10 seconds. Season hard.
  4. Flip and cheese. Cook 2 minutes until deeply browned, flip, add cheese, and cook 30 seconds more.
  5. Stack. Layer two patties on a toasted bun with onion, pickles and sauce.
Order #0320 minServes 4

Chicago-Style Hot Dogs

All-beef dogs "dragged through the garden" on a poppy seed bun. No ketchup, ever.

Chicago-Style Hot Dogs
10 minPrep
10 minCook
4Servings
EasyLevel

Ingredients

  • 4 all-beef hot dogs
  • 4 poppy seed buns
  • Yellow mustard
  • Sweet pickle relish (neon green if you can)
  • 1 small white onion, diced
  • 2 tomatoes, cut in wedges
  • 4 dill pickle spears
  • 8 sport peppers
  • Celery salt

Cart tip: the order matters; mustard goes on first so it never gets lost.

Method

  1. Cook the dogs. Simmer in hot (not boiling) water for 8 minutes, or griddle until plump.
  2. Steam the buns. Wrap in a damp towel and microwave 20 seconds so they are soft.
  3. Load in order. Mustard, relish, onion, tomato wedges, pickle spear and sport peppers on the dog.
  4. Finish. Dust with celery salt and serve right away.