Description
Smash Burger Tacos combine the crispy, caramelized goodness of a smash burger with the convenience and flavor of soft flour tortillas. This recipe features thinly pressed ground beef cooked on a hot griddle, topped with melted sharp cheddar cheese, a tangy homemade burger sauce, and customizable toppings. Ready in just 25 minutes, these tacos are perfect for a quick and satisfying meal that merges classic American burger flavors with a fun taco twist.
Ingredients
Scale
Beef and Tacos
- 1 pound ground beef (80/20), divided into six 2-1/2 oz balls
- 6 flour tortillas (“Fajita” size)
- 6 slices sharp Cheddar cheese (or American cheese)
- Salt and pepper, to taste
- 1 to 2 tablespoons vegetable oil (only if using a stainless steel pan)
Sauce
- 1/2 cup mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon paprika
- 1/4 teaspoon salt
Toppings (optional)
- Any preferred taco toppings such as shredded lettuce, diced tomatoes, sliced onions, pickles, or jalapeños
Instructions
- Make Sauce: In a small bowl, whisk together mayo, ketchup, sweet pickle relish, paprika, and salt until smooth. Chill the sauce in the refrigerator while you prepare the rest of the tacos.
- Prep Pan: Heat an electric griddle to 400°F until very hot. If using a cast-iron skillet, heat it over high heat until very hot. For stainless steel pans, add 1 tablespoon vegetable oil and swirl to coat the surface to prevent sticking.
- Prep Beef: Divide the cold ground beef gently into six equal 2-1/2-ounce balls without packing too tightly to keep the texture tender.
- Cook Beef: Place each beef ball onto one side of a flour tortilla. Using your hand or a utensil, press each ball down to form a thin, even patty on the tortilla. Season the beef side with salt and pepper. Place the tortilla beef-side down on the hot griddle or skillet. Immediately press with a burger press or a small pan for 5 seconds to create a good crust. Cook for 2 to 3 minutes until the edges become deeply browned and crispy.
- Flip and Cook: Use a stiff metal spatula to carefully release the beef from the pan; it should come up easily if fully cooked. Flip so the tortilla side is on the heat. Quickly top the beef side with a slice of cheese and cover with a lid or metal bowl for about 1 minute to melt the cheese and crisp the tortilla. Watch closely to avoid burning.
- Add Toppings: Fold the taco gently and transfer it to a plate. Spoon your desired toppings over the taco, then add a generous amount of the prepared sauce. Serve immediately for the best texture.
- Keep Warm: If cooking in batches, place finished tacos on a wire rack inside a 200°F oven to keep warm until ready to serve without losing crispness.
Notes
- To customize, add any favorite taco toppings such as shredded lettuce, diced tomatoes, onions, pickles, or jalapeños.
- Using a cast-iron skillet or griddle is ideal to develop the perfect crust on the beef patty.
- For best results, use cold beef and avoid overworking the meat to keep it tender.
- The sauce can be made a day ahead and stored in the refrigerator to save time.
- Watch the cheese melt closely when covered to prevent burning the tortilla.
