Smash Burger Tacos (Print View)
Crispy smashed beef with melted cheddar and tangy sauce in warm flour tortillas.
# 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 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 come to temperature until evenly hot.
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 until the beef spreads thin across the underside of the tortilla, with the beef side in direct contact with the pan.
05 - Distribute kosher salt, black 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 makes contact with the pan. Scatter shredded cheddar cheese over the beef and 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 technique, maintaining consistent heat throughout.
08 - Top each cheese-covered taco with shredded iceberg lettuce, diced tomato, finely diced red onion, sliced dill pickles, and a generous drizzle of the reserved burger sauce.
09 - Transfer the assembled tacos to a serving plate and enjoy right away while the tortillas are still crisp and the beef is hot.
# Expert Hints:
01 -
- The crispy beef edges against soft tortilla is a texture combo you will crave at random hours
- The homemade burger sauce pulls everything together in a way store bought absolutely cannot
02 -
- A metal spatula gives you way more leverage for smashing than plastic or silicone ever will
- If the beef sticks when you try to flip it means the pan was not hot enough yet
03 -
- Do not move the beef around after smashing it or you will break the seal and lose the crispy edge formation
- American cheese melts faster and creamier than cheddar if you want that classic diner burger vibe instead