Smash Burger Tacos (Printable)
Juicy smashed beef on golden tortillas with melted cheddar, crisp toppings, and zesty 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
# Directions:
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 let it 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, spreading the beef 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 deeply crisp.
06 - Flip each taco so the tortilla side contacts the pan, then scatter shredded cheddar over the beef. Cook 1 additional minute until the tortilla is golden brown and the cheese is fully melted.
07 - Cook the remaining beef balls and tortillas in batches following the same technique, working quickly to maintain consistent heat.
08 - Top each taco with shredded iceberg lettuce, diced tomato, finely diced red onion, sliced dill pickles, and a generous drizzle of the chilled burger sauce.
09 - Plate the tacos right away while the beef edges are still crisp and the cheese is hot.
# Helpful Tips:
01 -
- The crispy beef edges that form against the tortilla are the kind of texture you crave at midnight
- It takes thirty minutes start to finish and looks like something from a food truck
02 -
- A metal spatula gives you much better leverage for smashing than plastic or silicone
- Crowding the pan drops the temperature and you will end up with steamed beef instead of a crispy crust
03 -
- Avoid pressing too hard when smashing or the beef will tear through the tortilla
- Let the pan reheat for thirty seconds between batches to maintain that sear