Smash Burger Tacos (Print)

Juicy smashed beef on tortillas with melted cheese, lettuce, pickles, and tangy sauce, ready in just 20 minutes.

# Components:

→ For the Tacos

01 - 4 flour tortillas (6-inch)
02 - 1 pound lean ground beef
03 - Salt and freshly ground black pepper to taste
04 - 1 tablespoon neutral oil (vegetable or canola)
05 - 4 slices American cheese or cheddar, Monterey Jack

→ Fresh Toppings

06 - 1/2 cup shredded iceberg lettuce
07 - 1/4 cup diced onion
08 - 8 to 12 dill pickle chips

→ Homemade Burger Sauce

09 - 1/4 cup mayonnaise
10 - 2 tablespoons dill pickle relish
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon sugar
13 - 1 teaspoon white vinegar
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon onion powder
16 - 1/4 teaspoon garlic powder

# Directions:

01 - In a small bowl, whisk together mayonnaise, pickle relish, Dijon mustard, sugar, white vinegar, paprika, onion powder, and garlic powder until smooth. Set aside.
02 - Divide the ground beef into 4 equal balls (approximately 4 ounces each). Place each ball onto a flour tortilla and press to flatten, spreading the beef thinly and evenly over one side of each tortilla.
03 - Season the beef with salt and pepper.
04 - Heat a large skillet or griddle over medium-high heat and brush lightly with oil.
05 - Working in batches if needed, place the tortillas beef-side down in the skillet. Press down gently with a spatula to ensure good contact. Cook for 2 to 3 minutes until the beef is well-seared and browned.
06 - Flip each taco so the tortilla is on the bottom. Immediately top the beef side with a slice of cheese. Cook for another 1 to 2 minutes until the cheese is melted and the tortilla is warmed through.
07 - Remove from the skillet and repeat with remaining tacos.
08 - Spread a spoonful of burger sauce on each taco. Top with shredded lettuce, diced onion, and dill pickle chips. Serve immediately.

# Expert Advice:

01 -
  • The beef gets those gorgeous caramelized edges that make your kitchen smell incredible within minutes.
  • You can have dinner on the table in less time than it takes to decide what to order.
  • These taste like the smash burgers from that burger place everyone loves, except you made them in your own skillet.
02 -
  • Don't flip the taco until the beef is fully caramelized and browned; if you flip too early, you'll just have gray steamed beef, which defeats the entire purpose of smash cooking.
  • Keep your beef cold until the moment you cook it; warm beef spreads unevenly and won't sear properly, so pull it from the fridge right before you form the patties.
03 -
  • Make the burger sauce up to a week ahead and keep it in the fridge; you'll thank yourself on nights when time is tight.
  • If you're cooking for a crowd, set up a taco assembly line so people can customize their own toppings while you focus on getting the beef perfectly seared.
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