Smash Burger Tacos (Print Version)
Crispy smashed beef on warm tortillas with cheddar, fresh toppings, and tangy 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 Steps:
01 - In a small bowl, combine mayonnaise, ketchup, mustard, diced pickles, white vinegar, smoked paprika, and sugar. Stir until fully incorporated, then 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 get thoroughly hot before adding the beef.
04 - Place 2 beef balls on the hot skillet per batch. Lay a flour tortilla over each ball and press down firmly with a sturdy spatula, spreading the beef thin across the underside of the tortilla so the meat side contacts the pan.
05 - Distribute salt, pepper, and garlic powder evenly over the exposed beef. Cook for 2 minutes, pressing down occasionally, until the edges of the beef turn crisp and deeply browned.
06 - Flip each taco so the tortilla side touches the pan and immediately sprinkle cheddar cheese over the beef. Cook for 1 additional minute until the tortilla is golden and the cheese is fully melted.
07 - Cook the remaining beef balls and tortillas in batches following the same smash, season, flip, and melt process.
08 - Top each cheesy beef 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 while the beef edges are still crisp and the cheese is hot.
# Expert Tips:
01 -
- The crispy beef edges fused to a warm tortilla create something no regular burger or taco can replicate
- The whole thing comes together in thirty minutes flat which makes it dangerously easy to make on a weeknight
02 -
- A metal spatula gives you the pressing power and thin edge you need to really smash the beef thin
- Do not crowd the pan because the beef needs direct contact with hot metal to get crispy
03 -
- Let the pan reheat between batches or the later tacos will not crisp the same way
- American cheese melts faster than cheddar if you are in a rush but cheddar has more character