Smash Burger Tacos (Printable Version)
Crispy beef patties pressed onto warm tortillas with melted cheese and fresh toppings
# 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
16 - Salt and pepper to taste
# Directions:
01 - Whisk together mayonnaise, ketchup, mustard, chopped pickles, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl until thoroughly combined. Refrigerate until ready to serve.
02 - Divide ground beef into 8 equal portions, approximately 2 oz each. Form into loose balls and season lightly with salt and pepper on all sides.
03 - Place cast iron skillet or griddle over medium-high heat for 3-5 minutes until surface is smoking hot.
04 - Place 2-3 beef balls on hot skillet. Immediately top each with a tortilla and press firmly with spatula or burger press, flattening beef to paper-thin layer against tortilla.
05 - Cook for 2-3 minutes undisturbed until beef develops deep brown crust and crispy edges.
06 - Flip tacos so tortilla contacts skillet directly. Place cheese slice on each patty. Cook 1-2 minutes until tortilla is golden-brown and cheese is fully melted.
07 - Transfer cooked tacos to serving plate. Repeat cooking process with remaining beef balls and tortillas.
08 - Top each taco with shredded lettuce, diced tomatoes, sliced red onion, and pickle chips. Drizzle generously with prepared sauce. Serve immediately while hot.
# Expert Tips:
01 -
- The crispy lace of edges on smashed beef creates texture you cant get from regular tacos
- Melting cheese directly onto the patty while it bonds with the tortilla is the kind of happy accident that keeps you coming back
02 -
- Don't overcrowd the pan or the temperature will drop and you'll steam the meat instead of searing it
- Letting the meat develop a dark crust before flipping is what separates good smash burgers from great ones
03 -
- Warm your tortillas in a dry pan for 30 seconds per side before using them to make them more pliable and less likely to tear
- Season your beef right at the end of cooking rather than at the beginning for the best crust formation