Smash Burger Tacos (Printable version)

Crispy smashed beef meets soft tortillas with melted cheese and classic burger toppings for an irresistible handheld dinner.

# Ingredient list:

→ Beef Mixture

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 Components

06 - 8 small flour tortillas (5-6 inch)
07 - 8 slices American cheese or cheddar cheese
08 - 1 tablespoon neutral oil (canola or vegetable)

→ Toppings

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

# Directions:

01 - Heat a large cast-iron skillet or griddle over medium-high heat until hot.
02 - Combine ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Mix thoroughly and divide into 8 equal balls (approximately 2 oz each).
03 - Lightly oil the preheated skillet. Place a tortilla on the surface 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. Cook for 2-3 minutes until deeply browned and edges are crisp.
04 - Flip the taco so beef side contacts the skillet. Cook for 1 additional minute. Place a cheese slice on top and cover with a lid or heatproof bowl for 30 seconds to melt. Remove from skillet.
05 - Repeat the cooking process with remaining tortillas and beef balls until all components are used.
06 - Top each taco with shredded lettuce, diced tomato, red onion, pickles, and burger sauce. Serve immediately while hot.

# Expert Tips:

01 -
  • The way the beef crisps into the tortilla means every bite has that perfect crunch without needing two separate pans
  • These come together in under 30 minutes but taste like something from a fusion restaurant
  • You can customize the toppings bar style so everyone builds exactly what they're craving
02 -
  • Don't be tempted to use lean ground beef because the fat is what creates that signature crispy edge and keeps the meat juicy
  • Work in batches rather than overcrowding the pan because touching meat will steam instead of getting that perfect crunch
03 -
  • Use the back of a second spatula to press down on the first one if the beef is being stubborn about flattening
  • Let your beef balls come to room temperature for 15 minutes before cooking so they smash more evenly

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