Smash Burger Tacos (Print Version)
Juicy crispy 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 inch)
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. Serve warm immediately.
# Expert Advice:
01 -
- The way the beef gets smashed thin against the tortilla creates this incredible crispy lace edge that you cant get any other way
- Everything cooks together in one skillet, meaning less cleanup and more time actually eating
02 -
- Do not overcrowd your pan or the temperature will drop and you will steam instead of sear
- Let the skillet come back to heat between batches, rushed burgers are sad burgers
03 -
- Cooking the tortilla-side-down at the end gives you that sturdy base that holds everything together
- A well-seasoned cast iron is your best friend for achieving restaurant-level crust