Smash Burger Tacos (Printable)
Juicy smashed beef in warmed tortillas with cheddar, pickles, lettuce, and tangy burger sauce - ready in 30 minutes.
# What You’ll Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese, halved
06 - 1 tablespoon unsalted 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 sliced pickles
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, as desired
13 - Prepared yellow mustard, as desired
# How To Make It:
01 - Heat a large cast iron skillet or griddle over medium-high heat until thoroughly preheated.
02 - Divide ground beef into 8 equal portions and form each into a ball, approximately 2 ounces each.
03 - Place each flour tortilla on a work surface. Position one beef ball in the center of each tortilla and press to flatten the beef evenly to cover most of the tortilla.
04 - Once the skillet is hot, lay the tortilla with beef meat-side down onto the skillet. Firmly press the beef into a thin layer using a flat spatula. Sprinkle the meat with kosher salt and black pepper.
05 - Cook for 2 to 3 minutes until the beef develops a deep brown crust and crisp edges. Flip so the tortilla is now in contact with the skillet, then top the beef side with a half-slice of cheddar cheese. Cook for 1 additional minute to warm the tortilla and gently melt the cheese.
06 - Transfer the finished taco to a plate and repeat the cooking process with the remaining beef and tortillas.
07 - Top each taco with iceberg lettuce, sliced onion, tomato, and pickles. Drizzle with burger sauce, ketchup, or mustard as desired. Fold and serve immediately.
# Expert Advice:
01 -
- Shh—smashing the beef right into the tortilla creates crispy, juicy magic you'll crave all week.
- This takes barely half an hour and guarantees happy faces at the table, no matter who's coming to dinner.
02 -
- If you flip too soon, the meat will stick and tear—wait for a real crust to form before touching it.
- The tortillas need to hit the pan just long enough to toast, not turn brittle—that&aposs when you get a soft inside with crispy edges.
03 -
- Always use a sturdy, flat spatula—flexy ones won&apost smash the beef thin enough.
- Brushing tortillas with a hint of butter before toasting adds an irresistible golden edge.