Smash Burger Tacos (Printable)

Crispy smashed beef on tortillas topped with melted cheese and classic burger fixings

# What You'll Need:

→ Beef Patties

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder

→ Taco Shells and Cheese

06 - 8 small flour tortillas (5-6 inch street taco size)
07 - 8 slices American cheese or cheddar cheese

→ Toppings

08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, diced
10 - ¼ cup diced red onion
11 - ¼ cup sliced pickles
12 - ¼ cup burger sauce

→ Cooking Oil

13 - 1 tablespoon neutral oil (canola or vegetable oil)

# Directions:

01 - Heat a large cast-iron skillet or griddle over medium-high heat until hot.
02 - Combine ground beef with kosher salt, black pepper, garlic powder, and onion powder in a mixing bowl. Form into 8 equal balls, approximately 2 oz each.
03 - Lightly oil the preheated skillet. Place one tortilla in the pan and top with a beef ball. Using a spatula or burger press, smash the beef flat onto the tortilla until it covers most of the surface.
04 - Cook for 2-3 minutes until the beef develops a browned, crispy edge.
05 - Flip the taco so the beef side faces down. Cook for 1 minute, then top with a cheese slice. Cover with a lid or heatproof bowl briefly to melt the cheese. Remove from skillet.
06 - Continue cooking remaining tortillas and beef balls in batches. Top each finished taco with shredded lettuce, diced tomato, red onion, pickles, and burger sauce. Serve immediately.

# Cooking Tips:

01 -
  • The crispy edges of smashed beef against warm tortillas create this incredible texture contrast nobody expects
  • They come together in under 30 minutes but taste like something from a fusion restaurant
  • Perfect for those nights when nobody can agree on Mexican or American food
02 -
  • Hot skillet is essential because if its not hot enough, the beef will steam instead of developing that crispy crust
  • Smash immediately after placing the beef on the tortilla or the meat will start cooking and wont spread properly
  • Work in batches because overcrowding the pan drops the temperature and ruins the sear
03 -
  • Crumble the cooked beef slightly after flipping to create more surface area for the cheese to melt into
  • Use two spatulas to flip these tacos because one might tear the tortilla
  • Let the tacos rest for 1 minute after adding cheese so it sets slightly and doesnt slide off

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