Smash Burger Tacos (Printable)
Crispy smashed beef in warm tortillas loaded with cheddar, fresh toppings, and creamy burger sauce.
# What You’ll Need:
→ Beef & Seasoning
01 - 1.1 lbs ground beef, 80/20 blend
02 - 1 ½ tsp kosher salt
03 - 1 tsp black pepper
04 - ½ tsp garlic powder
→ Tacos
05 - 8 small flour tortillas
06 - 1 cup shredded cheddar cheese
07 - 1 cup shredded iceberg lettuce
08 - 1 large tomato, diced
09 - ½ small red onion, finely diced
10 - ¼ cup dill pickles, thinly sliced
→ Burger Sauce
11 - ⅓ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tbsp finely diced pickles
15 - 1 tsp white vinegar
16 - ½ tsp smoked paprika
17 - Pinch of sugar
# How To Make It:
01 - In a small bowl, combine mayonnaise, ketchup, mustard, diced pickles, white vinegar, smoked paprika, and a pinch of sugar. Stir until fully incorporated and refrigerate until ready to use.
02 - Divide the ground beef into 8 equal portions and gently roll each into a loose ball without overworking the meat.
03 - Set a large non-stick skillet or griddle over medium-high heat and allow it to come to temperature before adding any beef.
04 - Place 2 beef balls on the hot skillet per batch. Lay a flour tortilla over each ball and press firmly with a sturdy spatula, spreading the beef thin across the underside of the tortilla with the meat contacting the pan.
05 - Distribute kosher salt, black pepper, and garlic powder evenly over the exposed beef surface.
06 - Cook for 2 minutes, pressing down occasionally, until the beef edges develop a crisp crust. Flip so the tortilla side contacts the pan, then scatter shredded cheddar over the beef. Cook 1 additional minute until the tortilla is golden and the cheese is fully melted.
07 - Work through the remaining beef balls and tortillas in batches, following the same smash, season, and flip process.
08 - Top each prepared taco with shredded iceberg lettuce, diced tomato, finely diced red onion, sliced dill pickles, and a generous drizzle of the reserved burger sauce.
09 - Plate the tacos right away and serve while the beef edges are still crisp and the cheese is hot.
# Expert Tips:
01 -
- The beef crisps directly into the tortilla so every bite has that caramelized edge most people only get from a proper diner griddle
- The burger sauce ties everything together in a way that makes you forget you ever needed a bun
02 -
- A metal spatula gives you the pressing power and scrape leverage that plastic or silicone simply cannot match for this technique
- Do not overcrowd the pan because the temperature drops and you lose the crust that makes these special
03 -
- Press the beef through the tortilla rather than placing the tortilla on top afterward because the direct contact with hot fat seasons the tortilla from the inside out
- American cheese melts faster and creamier than cheddar if you want that classic fast-food blanket effect instead of distinct shreds