Smash Burger Tacos (Printable Version)
Crispy smashed beef on flour tortillas with melted cheese, fresh veggies, and creamy burger sauce.
# What You Need:
→ Beef Patties
01 - 1 pound ground beef (80/20 blend recommended)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
→ Taco Shells & Cheese
06 - 8 small flour tortillas (5-6 inch street taco size)
07 - 8 slices American cheese or cheddar cheese
→ Toppings
08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, diced
10 - ¼ cup diced red onion
11 - ¼ cup sliced pickles
12 - ¼ cup burger sauce
→ Cooking Oil
13 - 1 tablespoon neutral oil (canola or vegetable oil)
# Directions:
01 - Preheat a large cast-iron skillet or griddle over medium-high heat until evenly hot.
02 - Combine ground beef with salt, pepper, garlic powder, and onion powder in a mixing bowl. Divide mixture into 8 equal balls, approximately 2 ounces each.
03 - Lightly oil the preheated skillet. Place one tortilla in the pan and immediately top with a beef ball. Using a spatula or burger press, smash the beef flat onto the tortilla until it covers most of the surface area.
04 - Cook for 2-3 minutes until the beef develops a browned crust and crispy edges.
05 - Flip the taco so the beef side faces down. Cook for 1 additional minute, then top with a cheese slice. Cover briefly with a lid or heatproof bowl to melt the cheese. Remove from skillet.
06 - Continue the process with remaining tortillas and beef balls. Top each completed taco with shredded lettuce, diced tomato, red onion, pickles, and a drizzle of burger sauce. Serve immediately.
# Expert Tips:
01 -
- The crusty edges from smashing beef onto tortillas create texture no regular burger can match
- Everything cooks together in one pan, meaning less cleanup and more eating
02 -
- Working in batches is better than crowding the pan, that heat drops fast and you lose the sear
- The tortilla acts as your bun base, so let it get slightly crispy before adding the beef
03 -
- A heavy spatula or burger press makes the smashing step much easier and more even
- Let the pan come back to temperature between batches for consistent results