Smash Burger Tacos (Print Layout)
Crispy smashed beef on toasted tortillas with cheddar, lettuce, pickles and tangy sauce — an easy burger-night twist.
# What You Need:
→ Burger Patties
01 - 1 pound 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 or American 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 dill pickles, sliced
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, to taste
13 - Yellow mustard, to taste
# Directions:
01 - Place a large cast iron skillet or griddle over medium-high heat until hot.
02 - Divide the ground beef into 8 equal portions, rolling each into a ball.
03 - Arrange one tortilla on the work surface and position a beef ball in the center. Press down firmly using your hand or a spatula to flatten the beef so it covers most of the tortilla.
04 - Place the tortilla with beef, meat-side down, onto the hot skillet. Press firmly with a large flat spatula to achieve a thin layer. Season with a pinch of salt and black pepper.
05 - Cook for 2 to 3 minutes until the beef is deeply browned and crisped at the edges.
06 - Carefully flip the tortilla so the bread contacts the skillet and the beef is exposed. Top with a half slice of cheddar cheese and cook for 1 additional minute to toast the tortilla and melt the cheese.
07 - Transfer cooked taco to a plate and repeat the process with remaining portions. Add lettuce, sliced onion, tomato, pickles, and drizzle with burger sauce, ketchup, or mustard as desired. Fold and serve immediately.
# Expert Suggestions:
01 -
- The best parts of a juicy burger and a handheld taco meet for a messy, satisfying dinner.
- You can set up a topping bar and let everyone build their own—it turns dinner into a party.
02 -
- If the skillet isn&39;t truly hot, the beef won&39;t crisp up and you&39;ll miss out on the best part.
- Stacking the cheese first, before flipping, makes it stubbornly cling to the spatula instead of the beef.
03 -
- Press with confidence: a firm smash right at the start is what gives those signature crispy edges.
- A hot skillet and quick flip keep the beef juicy and the cheese perfectly gooey.