Description
These Smash Burger Tacos combine the juicy, crispy goodness of smash burgers with the convenience and fun of tacos. Ground beef is pressed thinly onto tortillas, seared for a deeply caramelized crust, topped with melted sharp cheddar, and finished with a tangy homemade burger sauce and your favorite toppings. Ready in just 25 minutes, they make a perfect crowd-pleasing meal for any occasion.
Ingredients
Scale
For the Smash Burger Tacos
- 1 pound ground beef (80/20), divided into six 2-1/2 oz. balls
- 6 flour tortillas (“Fajita” size)
- 6 slices sharp Cheddar cheese (or American cheese)
- Salt and pepper, to taste
- 1 to 2 tablespoons vegetable oil (only if using a stainless steel pan)
For the Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon paprika
- 1/4 teaspoon salt
Toppings (optional)
- Shredded lettuce
- Diced tomatoes
- Sliced pickles
- Onion slices
- Jalapeños
Instructions
- Make Sauce: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, paprika, and salt until smooth. Chill the sauce in the refrigerator while preparing the tacos to allow flavors to meld.
- Prep Pan: Heat an electric griddle to 400°F and allow it to get very hot. If using a cast-iron skillet, heat it dry over high heat until very hot. For stainless steel pans, add 1 tablespoon vegetable oil and swirl to coat the surface well to prevent sticking.
- Prep Beef: Divide the cold ground beef into six balls, each about 2-1/2 ounces. Handle gently to keep them loose for a tender texture.
- Cook Beef: Place each beef ball onto one side of a flour tortilla and press down as thin and evenly as possible. Season generously with salt and pepper. Place the tortilla beef-side down on the hot griddle or pan. Immediately press with a burger press or the bottom of a small pan for 5 seconds to form a crust. Cook undisturbed for 2 to 3 minutes until the edges are deeply browned and a crust forms.
- Flip and Cook: Use a stiff metal spatula to carefully release the beef from the pan; it should release easily if properly cooked. Flip so that the tortilla side touches the heat. Quickly top the beef with a slice of cheese and cover with a lid or metal bowl. Cook for about 1 minute, or until the cheese is melted and the tortilla is golden and crisp—watch closely to avoid burning.
- Add Toppings: Fold each taco gently and transfer to a serving plate. Top with your choice of shredded lettuce, diced tomatoes, pickles, onions, jalapeños, or any other favorite toppings. Spoon a generous amount of the chilled burger sauce over the top.
- Keep Warm: To keep tacos warm when cooking in batches, place finished tacos on a wire rack in a 200°F oven until ready to serve.
Notes
- Use cold ground beef; it helps form a better crust when smashed.
- If you don’t have an electric griddle or cast iron skillet, a heavy stainless steel pan with a little oil works well.
- Feel free to customize toppings to your liking—these tacos are great with classic burger toppings or Mexican-inspired accents.
- The burger sauce can be made ahead and stored in the refrigerator for up to a week.
- Be careful not to overcook the beef to maintain juiciness while ensuring food safety.
