Smash Burger Tacos (Printable Version)
Crispy beef patties on warm tortillas with melted cheese, crisp veggies, and zesty sauce
# What You Need:
→ Beef Patties
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 inch)
04 - 8 slices American cheese or cheddar
→ Fresh 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
# Directions:
01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, chopped pickles, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and well combined. Set aside to allow flavors to meld.
02 - Divide ground beef into 8 equal portions, rolling each into a ball approximately 2 oz each. Lightly season each ball with salt and pepper on all sides.
03 - Place a large cast iron skillet or griddle over medium-high heat and allow it to become thoroughly hot, approximately 3-5 minutes. The surface should be smoking slightly before adding beef.
04 - Working in batches to avoid overcrowding, place 2-3 beef balls on the hot skillet. Immediately place a tortilla directly on top of each ball and press down firmly with a sturdy spatula or burger press, flattening the beef to match the tortilla size.
05 - Cook for 2-3 minutes without disturbing, allowing the beef to develop a deep brown crust and crispy edges. The fat should render and create a crispy, lacy edge.
06 - Carefully flip each assembly so the tortilla contacts the skillet directly. Place a cheese slice on each beef patty. Continue cooking for 1-2 minutes until the tortilla is golden brown and toasted, and the cheese is completely melted.
07 - Remove finished tacos to a platter and repeat the cooking process with remaining beef balls and tortillas. Keep cooked tacos warm in a low oven if desired.
08 - Top each smash burger taco with shredded lettuce, diced tomatoes, sliced red onion, and pickle chips. Drizzle generously with the prepared smash burger sauce. Serve immediately while tortillas remain warm and beef is juicy.
# Expert Advice:
01 -
- The beef gets those gorgeous crispy edges while staying absurdly juicy inside, and cooking it directly on the tortilla means every bite has that perfect meat-to-bread ratio
- You get all the satisfaction of a smash burger with none of the bun fatigue, plus the toppings stay nestled in instead of sliding out the back door
02 -
- Working in batches is better than overcrowding the pan because that steam released from too much meat at once will kill your crispy edges dead
- Letting the pan get properly hot between batches makes the difference between okay smash burgers and ones that actually taste like they came from a restaurant
03 -
- Use two spatulas stacked when pressing the beef if you need extra leverage without burning your hand
- Let the tacos rest for about 30 seconds after topping so the cheese sets slightly and keeps everything together better