Smash Burger Tacos (Print)
Smashed beef on toasted tortillas with cheddar, lettuce, pickles and burger sauce—an easy burger-taco mashup.
# Ingredient list:
→ 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, 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 sliced pickles
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, to taste
13 - Mustard, to taste
# Directions:
01 - Preheat a large cast iron skillet or griddle over medium-high heat.
02 - Divide ground beef into 8 equal portions and roll each into a ball.
03 - Place each tortilla on the work surface, set a beef portion in the center, and press to flatten so the beef covers most of the tortilla.
04 - Once the skillet is hot, position the tortilla and beef assembly meat-side down onto the skillet. Firmly smash beef into a thin layer using a flat spatula. Season with salt and black pepper.
05 - Cook for 2 to 3 minutes until the beef is browned and edges are crisp. Flip so tortilla faces the skillet, then immediately top beef with half a cheese slice. Cook for 1 more minute to toast the tortilla and melt the cheese.
06 - Remove from skillet and repeat the cooking process for remaining beef-tortilla assemblies.
07 - Top each taco with lettuce, onion, tomato, pickles, and preferred sauces. Fold and serve immediately.
# Expert Tips:
01 -
- The smash technique gives you crispy edges without a grill, and it feels like a little fast-food magic at home.
- Folding all your favorite burger toppings into a taco shell is surprisingly fun—messy hands encouraged.
02 -
- Don't flip too soon—the meat needs time to caramelize, or you miss out on that savory crust.
- Stacking cooked tacos under foil keeps them warm and melty if you're making a big batch.
03 -
- If the tortillas start to puff in the pan, a quick press with the spatula keeps everything together and evenly cooked.
- For extra flavor, melt a dab of butter in the pan between batches—just enough for that old diner aroma.