Smash Burger Tacos (Print version)
Juicy smashed beef on warm tortillas with melted cheese, crisp lettuce, pickles and tangy sauce for a fun weeknight twist.
# Ingredient List:
→ Burger Patties
01 - 1 lb ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese or American cheese, halved
06 - 1 tablespoon butter (optional, for toasting)
→ Toppings
07 - 1 small red onion, thinly sliced
08 - 1 cup iceberg lettuce, shredded
09 - 1 large tomato, sliced
10 - 1/2 cup pickles, sliced
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, to taste
13 - Mustard, to taste
# How To Make It:
01 - Set a large cast iron skillet or griddle over medium-high heat and allow it to preheat thoroughly.
02 - Divide ground beef into 8 equal portions, rolling each into a ball approximately 2 ounces in weight.
03 - Lay tortillas on a clean surface. Center one beef ball onto each tortilla and press firmly to flatten the beef, ensuring the meat covers most of the tortilla.
04 - Once skillet is hot, place the tortilla-beef assemblies meat-side down onto the surface. Firmly press with a wide flat spatula to achieve a thin layer. Season the beef side with kosher salt and black pepper.
05 - Allow beef to brown for 2 to 3 minutes or until deeply caramelized and edges become crisp. Flip to position the tortilla side against the skillet, top the beef with half a slice of cheddar, and cook an additional minute until cheese is melted and tortilla is golden.
06 - Transfer to a plate and repeat process with remaining patties and tortillas.
07 - Garnish each taco with shredded lettuce, sliced onion, tomato, pickles, and desired sauces such as burger sauce, ketchup, or mustard. Fold and serve promptly.
# Expert Advice:
01 -
- It&aposs a one-pan wonder where the rich, beefy crust fuses with melty cheese under a soft taco blanket.
- You get classic burger satisfaction, but everyone can customize their toppings—making it a guaranteed hit for group dinners and quick weeknights.
02 -
- One batch I made burned because I started on too high heat—medium-high is perfect for a caramelized crust without scorching.
- Smashing the meat thin enough so it spreads nearly to the tortilla&aposs edge gives you maximum flavor in every bite.
03 -
- Stick with smaller tortillas—larger ones won&apost crisp right, and you want every bite to have an edge.
- Let the beef sit out of the fridge for 10 minutes so it smashes and browns evenly without seizing.