Smash Burger Tacos (Print Version)

Crispy seared beef meets soft tortillas with melty cheese and tangy sauce.

# What You'll Need:

→ Taco Base

01 - 4 flour tortillas (6-inch)
02 - 1 pound lean ground beef
03 - Salt and freshly ground black pepper to taste
04 - 1 tablespoon neutral oil
05 - 4 slices American cheese

→ Fresh Toppings

06 - 1/2 cup shredded iceberg lettuce
07 - 1/4 cup diced onion
08 - 8-12 dill pickle chips

→ Burger Sauce

09 - 1/4 cup mayonnaise
10 - 2 tablespoons dill pickle relish
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon sugar
13 - 1 teaspoon white vinegar
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon onion powder
16 - 1/4 teaspoon garlic powder

# Steps to Follow:

01 - Whisk together mayonnaise, dill pickle relish, Dijon mustard, sugar, white vinegar, paprika, onion powder, and garlic powder in a small bowl until smooth. Set aside.
02 - Divide ground beef into 4 equal portions of approximately 4 ounces each. Place each portion onto a flour tortilla and press to flatten, spreading beef thinly and evenly over one side.
03 - Season the flattened beef with salt and freshly ground black pepper to taste.
04 - Heat a large skillet or griddle over medium-high heat and brush lightly with oil.
05 - Place tortillas beef-side down in the hot skillet. Press gently with a spatula to ensure good contact. Cook for 2-3 minutes until beef is well-seared and browned.
06 - Flip each taco so the tortilla is on the bottom. Immediately top the beef side with a slice of cheese. Cook for 1-2 minutes until cheese is melted and tortilla is warmed through.
07 - Remove cooked tacos from skillet and repeat the searing and cheese-melting process with remaining taco portions if working in batches.
08 - Spread burger sauce on each taco. Top with shredded lettuce, diced onion, and dill pickle chips. Serve immediately.

# Additional Tips::

01 -
  • They taste like a legit smash burger but come together in twenty minutes flat, making weeknight dinners feel less like a chore.
  • The seared crust on the beef happens right on the tortilla, which means you get that caramelized flavor without extra pans or fussing.
02 -
  • Don't press down with the spatula during the sear; just let the beef do its thing and trust that contact will happen, because pushing too hard just steams it instead of searing it.
  • The cheese needs to go on while the beef is still hot, otherwise it won't melt into that beautiful glossy layer that holds everything together.
03 -
  • Work with cold beef straight from the fridge and press it onto the tortilla just before cooking; it holds its shape better and sears faster.
  • If your skillet isn't big enough to fit all four tortillas at once, don't try to force it; cook them in two batches and keep the first batch warm on a plate while you finish the second.
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