Smash Burger Tacos (Printable Version)
Crispy smashed beef on warm tortillas with melted cheddar, lettuce, pickles and tangy sauce—burger flavors in taco form.
# What You'll Need:
→ Burger Patties
01 - 1 pound ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon ground black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese or American cheese, halved
06 - 1 tablespoon butter, optional for toasting
→ Toppings
07 - 1 small red onion, thinly sliced
08 - 1 cup shredded iceberg lettuce
09 - 1 large tomato, sliced
10 - 1/2 cup dill pickles, sliced
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, to taste
13 - Mustard, to taste
# Directions:
01 - Preheat a large cast iron skillet or griddle over medium-high heat.
02 - Divide ground beef into 8 equal portions, rolling each into a ball.
03 - Place each tortilla flat on your work surface. Set a beef ball in the center of each and press down with your hand or a spatula to flatten the beef, spreading it almost to the tortilla edge.
04 - Lay each tortilla-meat assembly meat-side down onto the hot skillet. Firmly press the beef into a thin layer with a large flat spatula. Season each patty with a pinch of salt and black pepper.
05 - Cook for 2 to 3 minutes, until the beef is well browned and crispy at the edges. Flip the assembly so the tortilla is now against the skillet. Top each with a half-slice of cheddar cheese. Cook 1 minute to toast the tortilla and melt the cheese.
06 - Remove from the skillet and repeat with remaining patties and tortillas.
07 - Top each taco with shredded lettuce, red onion, tomato slices, pickles, and drizzle with burger sauce, ketchup, or mustard as desired. Fold and serve immediately.
# Expert Hints:
01 -
- You get all the crispy, juicy magic of a classic smash burger on a soft taco shell.
- You can load them up exactly how you like: extra pickles, melty cheese, or a dash of hot sauce.
02 -
- Don’t skip preheating your skillet—my first batch stuck miserably and lost all their crispy bits.
- Layering cheese as soon as you flip keeps it gooey and melty, so keep those slices ready.
03 -
- If your first tortilla rips, don’t panic—just use a gentler touch when pressing next time.
- Try pressing pickles straight into the cheese so they stick and don’t slip out when eating.