Flatbread Cheeseburger Tacos
These Flatbread Cheeseburger Tacos are genuinely one of the most fun things we've made in a long time. Think homemade flatbreads, melty cheese, all the classic burger toppings but folded up taco-style. It's the kind of thing that sounds a bit mad until you try it, and then you fully understand. The textures are brilliant, crispy edges on the flatbread, gooey cheese, crunchy shredded lettuce, and that burger flavour you crave. Make these on a Friday night and you will not regret it.
Before You Start
- Mixing bowl
- Grater
- Rolling pin
- Large frying pan with lid
Ingredients
- 200g self raising flour - plus extra
- 200g plain soy yoghurt
- 2 plant-based burger patties
- 40g plant-based cheese
- 1 baby gem lettuce
- 1 medium tomato - around 115g
- 1 shallot - or small onion
- 2 tbsp plant-based mayonnaise
- 1 tbsp rose harissa paste
Method
Make the flatbread
- Add the flour and yoghurt to a bowl and fold to combine with a spoon
- Tip the dough out on clean surface and knead (adding a little more flour if it's too sticky) until you halve a smooth ball
- Halve the ball of dough and roll into two circles (approx 8-9 inches wide)
Prepare the toppings
- Grate the cheese
- Trim the bitter white part off the lettuce and finely shred the remaining green part
- Finely slice the tomatoes
- Peel and finely slice the shallot
- Add the mayo and harissa to a bowl and stir to combine
Cook the flatbread
- Warm the pan over medium heat, when the pan is hot add one of the flatbreads and toast on either side for a couple of minutes until golden
- Remove the flat bread and set to one side
Cook the burgers
- Take burger patties and use your hands to shape them into half moons
- Warm the olive oil in the pan over medium heat, add the burgers and fry on both sides until cooked through and caramelised
- For the last minute of cooking top the half moon burgers with cheese, add a couple of tablespoons of water to the pan, put the lid on and let the cheese melt for 1 minute
Build the cheeseburger tacos
- Use a spatula to transfer the patties to the flatbread
- Drizzle over the harissa mayo
- Add the lettuce, tomato and shallot and serve, pick up the flatbread (like a taco) and tuck in!
Tips & Variations
- Get your pan properly hot: We find this works really well when the pan is really screaming hot before the flatbread goes in. That's what gives you those gorgeous charred spots.
- Cheese choice matters: Trust us on this one, use a good melting vegan cheese. Something like a cheddar-style block you grate yourself will melt way better than pre-sliced.
- Make it your own: Henry always adds a bit of extra hot sauce on his. A smoky chipotle one works brilliantly here if you want a bit more heat.
Why This Works
The trick here is making your own flatbreads with just flour and yoghurt. It sounds like extra effort but it genuinely takes minutes and the result is so much better than anything from a packet. That slight chew and the way they blister in a hot pan is what makes the whole thing feel special.