Smash Burger Tacos (Print Version)

Juicy crispy-edged beef patties in warm tortillas with melted cheese and zesty sauce

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - Salt and freshly ground black pepper, to taste

→ Tacos & Cheese

03 - 8 small flour tortillas (street taco size, 6 in)
04 - 8 slices American cheese or cheddar

→ Toppings

05 - 1 cup shredded iceberg lettuce
06 - 2 medium tomatoes, diced
07 - 1 small red onion, thinly sliced
08 - 8-12 dill pickle chips

→ Smash Burger Sauce

09 - 4 tbsp mayonnaise
10 - 2 tbsp ketchup
11 - 2 tsp yellow mustard
12 - 1 tbsp finely chopped pickles or relish
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - ½ tsp smoked paprika (optional)
16 - Salt and pepper, to taste

# How to Make It:

01 - In a small bowl, mix mayonnaise, ketchup, mustard, chopped pickles, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. Set aside.
02 - Divide ground beef into 8 equal balls (about 2 oz each). Season lightly with salt and pepper.
03 - Heat a large cast iron skillet or griddle over medium-high heat until very hot.
04 - Working in batches, place 2-3 beef balls on the hot skillet. Immediately top each with a tortilla and press down firmly with a spatula or burger press to flatten the beef thinly against the tortilla.
05 - Cook for 2-3 minutes, until the beef is browned and crispy at the edges.
06 - Flip each taco so the tortilla is now on the skillet and the beef is facing up. Place a slice of cheese on each patty. Cook for another 1-2 minutes, until the tortilla is golden and the cheese is melted.
07 - Remove from skillet. Repeat with remaining beef and tortillas.
08 - Top each smash burger taco with lettuce, tomato, onion, pickle chips, and a generous drizzle of smash burger sauce.
09 - Serve warm and enjoy immediately.

# Expert Advice:

01 -
  • It combines the crispy, salty edges of a smash burger with the soft comfort of a fresh tortilla
  • You get that perfect cheese pull in every single bite
  • The sauce ties everything together like an old friend making introductions
02 -
  • Dont crowd your pan or the beef will steam instead of sear, work in batches if needed
  • Let the pan get hot enough that a drop of water dances across the surface
  • The tortilla should be touching the beef before you smash, not after
03 -
  • Press firmly but not violently when smashing, you want thin beef not a tortilla blowout
  • Season your sauce aggressively, it needs to stand up to the rich beef and cheese

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