Smash Burger Tacos
Smash Burger Tacos wrap crispy smashed beef, melted American cheese, tangy burger sauce, and crunchy pickles in a warm flour tortilla for a fun, 20-minute dinner. This handheld twist on a classic smash burger is perfect for busy weeknights when you want something satisfying and a little different.
Equipment
- Large cast-iron skillet
- Heavy spatula or burger press
- Parchment paper
- Small bowl
Ingredients
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp ketchup
- 2 tbsp yellow mustard
- 1 lb 80/20 ground beef portioned into 8 balls
- 8 small flour tortillas (6-inch)
- 8 slices yellow American cheese
- 2 cups iceberg lettuce finely shredded
- 16-24 slices crinkle-cut dill pickles
Instructions
- In a small bowl, whisk together mayonnaise, sweet pickle relish, ketchup, and yellow mustard until smooth. Set aside.
- Heat a large cast-iron skillet over medium-high heat for 2-3 minutes.
- Place one flour tortilla on a clean surface. Put one ball of ground beef in the center. Cover with a small piece of parchment paper and use a heavy spatula or press to smash the beef very thin, almost to the edges of the tortilla. Remove parchment.
- Carefully place the tortilla beef-side down in the hot skillet. Cook for 2-3 minutes until the beef develops a deep brown crust.
- Flip the taco so the tortilla is on the bottom. Immediately lay a slice of American cheese over the beef. Cook for 1-2 minutes until the tortilla is lightly golden and cheese is melted.
- Transfer to a plate. Repeat with remaining tortillas and beef, working in batches if needed.
- Spread burger sauce over the melted cheese, then top with shredded lettuce and 3 pickle slices. Fold gently and serve immediately.
Notes
Storage: Store leftover cooked beef patties (without toppings) in an airtight container in the fridge for up to 3 days. Keep tortillas, sauce, and toppings separate.
Reheating: Reheat beef patties in a hot skillet for 1-2 minutes per side until warmed through and re-crisped. Avoid the microwave.
Best Tips: Use 80/20 ground beef for the best crust and juiciness. Don't overcrowd the skillet; cook 2-3 tacos at a time. Warm tortillas if they're stiff to prevent cracking.
Variations: Swap American cheese for cheddar or pepper jack. Add bacon crumbles or pickled jalapeños. Use low-carb tortillas for a keto-friendly version.