Smash Burger Tacos (Printable Version)
Juicy smashed beef on golden tortillas with cheddar, crunchy toppings, and creamy burger sauce.
# What You 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, yellow mustard, finely diced pickles, white vinegar, smoked paprika, and a pinch of 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.
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, spreading the beef thin across the underside of the tortilla so the meat side contacts the pan directly.
05 - Distribute kosher salt, black pepper, and garlic powder evenly over the exposed beef. Cook for 2 minutes, pressing down periodically, until the edges of the beef turn crisp and deeply browned.
06 - Flip each taco so the tortilla side rests on 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 using the same technique until all 8 tacos are prepared.
08 - Top each taco with shredded iceberg lettuce, diced tomato, finely diced red onion, thinly 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 Suggestions:
01 -
- The beef crisps into the tortilla so every bite has that crackling edge without any extra frying step
- The burger sauce hits sweet, tangy, and smoky all at once and you will want to put it on everything
02 -
- A metal spatula gives you way more leverage for smashing than a plastic one and it will not warp under pressure
- Do not overcrowd the pan because the beef needs direct contact with hot metal to develop those crispy edges
03 -
- Let the pan reheat for a full minute between batches or the next round will steam instead of sear
- Make the burger sauce at least an hour ahead because the pickles soften and release flavor into the mayo over time