Smash Burger Tacos (Printable Version)
Crispy smashed beef on warm tortillas with cheddar, fresh toppings, and zesty sauce.
# Ingredient List:
→ 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 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, smashing the beef thin so it spreads across most of the tortilla underside with the beef contacting the pan.
05 - Distribute kosher salt, black pepper, and garlic powder evenly over the exposed beef surface.
06 - Cook for 2 minutes, pressing down occasionally, until the beef edges develop a crisp crust. Flip so the tortilla side contacts the pan, then scatter shredded cheddar over the beef. Cook 1 additional minute until the tortillas are golden and the cheese is fully melted.
07 - Cook the remaining beef balls and tortillas in batches following the same method.
08 - Top each taco with shredded iceberg lettuce, diced tomato, finely diced red onion, sliced dill pickles, and a generous drizzle of the prepared burger sauce.
09 - Serve right away while the tortillas are still crisp and the beef is hot.
# Expert Tips:
01 -
- The crusty edge on the beef is basically candied meat flavor that you cannot get any other way
- It turns a regular weeknight into something that feels like a tailgate without the cleanup
02 -
- A metal spatula gives you way more leverage than plastic when smashing the beef flat
- Do not crowd the pan because overlapping tortillas will steam instead of crisp
03 -
- 80/20 beef is the law here and anything leaner will betray you
- Let the pan reheat between batches or the last tacos will be pale and sad