Description
Smash Burger Tacos combine the savory appeal of classic smash burgers with the portability of tacos, featuring crispy edges, melty cheese, and fresh toppings all wrapped in a warm tortilla. Perfect for a quick, flavorful meal that brings together burger indulgence and Mexican flair.
Ingredients
Units
Scale
Burger Sauce / Big Mac Sauce:
- 1 cup mayonnaise
- 4 tablespoons pickle relish
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1/2 tablespoon white vinegar
- 1 1/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Tacos:
- 4 Flour tortillas, 6 inches in size
- 1 pound lean ground beef
- Salt and pepper, both to taste
- 1 tablespoon neutral oil (vegetable, canola, or avocado)
- 4 slices American Cheese (or your preferred cheese)
- 1 small onion, diced
- Dill pickle chips, enough for topping
- Shredded iceberg lettuce, for garnish
Instructions
- Prepare the Burger Sauce: In a bowl, mix mayonnaise, pickle relish, Dijon mustard, sugar, white vinegar, paprika, onion powder, and garlic powder until well combined. Chill for at least 30 minutes to meld flavors.
- Portion the beef: Divide the ground beef into four equal parts, shaping them loosely into balls.
- Assemble the tacos: Place a tortilla on your work surface. Flatten one portion of beef evenly over the entire tortilla, spreading it out into a thin layer, covering the surface completely.
- Season the beef: Sprinkle salt and pepper evenly over the beef layer to taste.
- Heat the skillet: Preheat a skillet or griddle over medium-high heat and lightly coat with oil.
- Cook the smash tacos: Gently place the tortilla with the beef side down onto the hot skillet, applying slight pressure with a spatula to help form a thin patty. Cook for 2-3 minutes until golden and crispy. Flip carefully, top with a slice of cheese, and cook for another 1-3 minutes until the cheese melts and the tortilla edges crisp up.
- Repeat: Remove from heat and repeat the process for the remaining portions.
- Assemble: Spread burger sauce on the cooked tacos, then top with shredded lettuce, diced onion, and dill pickle chips. Serve immediately and enjoy!
Notes
- The burger sauce can be made ahead of time and tastes better after resting for 30–60 minutes.
- Fajita-sized tortillas work best, but smaller street taco-sized tortillas can be used for mini versions, yielding around 8 tacos.
- Any leftover sauce should be refrigerated and used within 5 days.
- You can swap American cheese for other melting cheeses like cheddar, Monterey Jack, or pepper Jack.
- Cooking best achieved on a griddle, but a skillet works just as well; cook 1–2 tacos at a time depending on pan size.
Nutrition
- Serving Size: 1 taco
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg
