Smash Burger Tacos (Printable)

Crispy smashed beef on warm tortillas with melted cheddar, fresh toppings, and tangy 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

# Directions:

01 - In a small bowl, combine mayonnaise, ketchup, mustard, diced pickles, white vinegar, smoked paprika, and a pinch of sugar. Stir until fully incorporated and 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 full temperature before adding beef.
04 - Place 2 beef balls on the hot surface 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 meat in direct contact with the pan.
05 - Distribute kosher salt, black pepper, and garlic powder evenly over the exposed beef. Cook for approximately 2 minutes, pressing down periodically, until the edges of the beef turn crisp and deeply browned.
06 - Flip each taco so the tortilla side contacts the pan, then immediately scatter shredded cheddar over the beef. 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 following the same technique, adjusting heat if necessary to maintain consistent browning.
08 - Layer shredded iceberg lettuce, diced tomato, finely diced red onion, and sliced dill pickles over each cheesy beef taco. Finish with a generous drizzle of the reserved burger sauce.
09 - Transfer tacos to a serving platter and enjoy right away while the beef edges remain crisp and the cheese is hot.

# Expert Tips:

01 -
  • The crispy beef edges against a soft tortilla hit a texture combo you did not know you needed
  • The homemade burger sauce pulls everything together in a way store bought sauce never could
02 -
  • A metal spatula gives you much better leverage for smashing than plastic or silicone ever will
  • Do not try to cook more than two at a time or the pan temperature drops and you lose the crisp
03 -
  • Let the beef balls sit at room temperature for ten minutes before cooking so they smash more evenly
  • The pickles in the sauce should be finely diced or they will clump and make drizzling impossible

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