Smash Burger Tacos (Print Version)
Smashed beef on toasted tortillas with cheddar, pickles and crisp lettuce. Ready in 30 minutes.
# 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 ground black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese or American cheese, each cut in half
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, to taste
13 - Mustard, to taste
# Directions:
01 - Heat a large cast iron skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into 8 equal portions (approximately 2 ounces each) and shape into balls.
03 - Place a tortilla on your work surface. Set one beef ball in the center and press down with your hand or a spatula to flatten the meat so it covers most of the tortilla.
04 - Place the tortilla-beef assembly onto the hot skillet, beef side down. Press firmly using a large flat spatula to smash the beef into a thin layer. Sprinkle with a pinch of kosher salt and black pepper.
05 - Cook for 2 to 3 minutes, allowing the beef to become browned and crisp along the edges. Flip so the tortilla faces the skillet. Place a half-slice of cheese atop the cooked beef.
06 - Continue cooking for 1 minute or until the cheese is melted and the tortilla is warm and lightly golden.
07 - Transfer the finished taco to a plate and repeat with the remaining beef and tortillas.
08 - Top each taco with shredded lettuce, sliced onion, tomato, pickles, and a drizzle of burger sauce, ketchup, or mustard as desired. Fold gently and serve immediately.
# Expert Tips:
01 -
- Turning a classic burger into a taco shell creates the ultimate hand-held comfort (and saves you from bun emergencies).
- This combination delivers juicy beef, gooey cheese, and that irresistible crispy edge in every single bite—my picky eater actually asked for seconds.
02 -
- If you press the beef onto the tortilla too early or too hard, the meat can crack and let juices escape—patience pays off.
- Warming the tortillas just a bit before smashing made all the difference in preventing tears.
03 -
- Brushing tortillas lightly with butter before flipping delivers a golden, almost pastry-like crispness.
- The real secret is letting the beef brown long enough for those crispy caramelized bits—don’t rush this part.