Smash Burger Tacos have taken the culinary world by storm, and it is incredibly easy to see why! This brilliant mash-up consists of a beautifully crusted, juicy ground beef patty smashed directly into a soft flour tortilla. Cooking the meat and the tortilla together on a ripping hot griddle ensures maximum surface contact, resulting in deliciously crispy edges and a patty that perfectly adheres to the wrap.
To bring everything together, the tacos are topped with melted cheese, crisp lettuce, and a zippy, 5-minute homemade burger sauce featuring mayonnaise, mustard, and minced pickles for that classic, tangy diner flavor. Ready from start to finish in just 15 minutes, these unique tacos are an incredibly fast, fun, and highly customizable dinner option that perfectly satisfies both your burger and taco cravings at the exact same time!
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Easy Smash Burger Tacos
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes23
minutes475
kcalIngredients
For the Tacos
1 pound ground beef (80/20 fat percentage is highly recommended)
1 teaspoon kosher salt
10 cracks fresh black pepper
6 (six-inch) flour tortillas (flour works best as they are more absorbent and the meat sticks better)
6 slices muenster or provolone cheese
Shredded lettuce, chopped white onion, and dill pickle chips for topping
For the Burger Sauce
1/2 cup mayonnaise
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard
2 tablespoons minced bread & butter pickles
1 tablespoon pickle brine
10 cracks fresh black pepper
1/4 teaspoon Worcestershire sauce
Directions
- Mix the Sauce: Add all the burger sauce ingredients to a bowl and whisk to combine. Refrigerate until ready to use (this sauce can be made up to 3 days in advance).
- Prep the Beef: Mix the salt and pepper in a small bowl. Evenly distribute the seasoning over the top and bottom of your ground beef. Divide and gently roll your beef into 2 1/2-ounce balls. Do not be too rough with the meat or it will become tough; less handling is better. Place each ball on a plate and chill them in the fridge until your cooking surface is ready.
- Preheat the Griddle: Turn your flat top griddle or cast-iron skillet to high heat, leaving it ungreased. Allow the surface to get ripping hot (hotter than you think is needed). This high heat is crucial for achieving crispy, juicy beef.
- Smash: Place each beef ball on the hot surface and immediately set a 6-inch flour tortilla on top. Use a heavy burger press or smashing tool to press down very firmly on top of each tortilla, smashing the meat underneath until it is as thin as it goes.
- Cook the Beef: Let them cook for 1 minute, then press down on top of each tortilla again (this releases some fat for the edges to cook in). Let them cook completely undisturbed for 2 to 3 minutes.
- Flip and Crisp: Use a stiff steel spatula to forcefully scrape underneath the burger. Once nicely browned and crisp, flip the smash burger tacos onto their tortilla side. Let them cook for another 2 minutes so the tortilla can crisp up.
- Melt and Serve: Top the beef with a slice of cheese, which will melt beautifully as the tortillas finish crisping. Remove from the heat, add your burger sauce and fresh toppings, and enjoy immediately!
Notes
- The Best Beef: For the juiciest results and the best crust, stick to an 80/20 ground beef ratio. Leaner cuts (like 85/15 or 90/10) will dry out far too quickly when smashed this thin.
- Patty Size Matters: Weighing your beef into exactly 2 1/2-ounce portions is the sweet spot. This allows the meat to cover the surface of a 6-inch tortilla perfectly without being too thick to bend when it is time to eat.
- The Right Tools: A heavy, flat stainless-steel burger press is the absolute best tool for this job. It provides the necessary leverage to flatten the meat perfectly without sticking, which is much harder to achieve with a standard spatula.
