Smash Burger Tacos (Print Version)
Smashed beef on warm tortillas with cheddar, pickles, lettuce, and burger sauce — a playful burger-night twist.
# What You'll Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese or American cheese, halved
06 - 1 tablespoon unsalted butter, optional for toasting
→ Toppings
07 - 1 small red onion, thinly sliced
08 - 1 cup iceberg lettuce, shredded
09 - 1 large tomato, sliced
10 - 1/2 cup dill pickles, sliced
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, to taste
13 - Yellow mustard, to taste
# How to Make It:
01 - Set a large cast iron skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into 8 equal portions, shaping each into a ball of approximately 2 ounces.
03 - Lay each tortilla on a work surface. Place one beef ball in the center of each and flatten with your hand or a spatula until the beef covers most of the tortilla.
04 - Once the skillet is hot, position the tortilla-beef rounds meat-side down onto the skillet. Firmly press with a large flat spatula to smash the beef thin. Season with a pinch of salt and pepper.
05 - Cook for 2 to 3 minutes until the beef forms a deep brown crust and crisp edges. Flip so the tortilla is facing down, place a half-slice of cheddar cheese atop the beef, and cook for 1 minute to melt the cheese and toast the tortilla.
06 - Remove the taco from the skillet and repeat the process with the remaining tortillas and beef balls.
07 - Top each taco with shredded lettuce, red onion, tomato slices, sliced pickles, and a drizzle of burger sauce, ketchup, or mustard. Fold and serve immediately.
# Expert Advice:
01 -
- The sizzle and crackle of beef on the skillet brings instant burger shop vibes home—no grill required.
- This mash-up folds all your favorite toppings into an easy, hand-held bite that feels playful any day of the week.
02 -
- If you crowd the skillet or skip preheating, the beef steams instead of crisps—patience pays off here.
- Letting the cheese melt while the tortilla toasts keeps everything gooey and prevents cheese from sticking to the skillet.
03 -
- I always toast the inside of the tortillas in the skillet before adding beef if I have a few spare minutes.
- A quick chill of the beef balls in the fridge before smashing makes them easier to shape and crisp up for the perfect crunch.