Smash Burger Tacos (Printable)
Juicy smashed beef in toasted tortillas with melted cheddar, pickles, lettuce and tangy sauce.
# What You Need:
→ 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
# How To Cook:
01 - Heat a large cast iron skillet or griddle over medium-high heat until hot.
02 - Divide the ground beef into 8 equal portions, shaping each into a ball.
03 - Place a tortilla on the work surface. Position a beef ball in the center and flatten with your hand or spatula, spreading the beef evenly to cover most of the tortilla.
04 - Place the tortilla and beef assembly meat-side down onto the hot skillet. Firmly press the beef into a thin layer using a flat spatula. Sprinkle with a pinch of salt and pepper.
05 - Cook for 2 to 3 minutes until the beef develops a deep brown crust and crispy edges. Carefully flip so the tortilla side is now against the skillet.
06 - Top the beef with a half slice of cheese. Cook for 1 minute to allow the cheese to melt and the tortilla to toast.
07 - Remove from skillet and repeat the process with remaining portions.
08 - Top each taco with lettuce, onion, tomato, pickles, and a drizzle of burger sauce, ketchup, or mustard as desired. Fold and serve immediately.
# Expert Tips:
01 -
- You get all the crispy, juicy burger edges with none of the bun fuss—and it feels like a kitchen secret.
- It’s quick to make but irresistibly customizable, so everyone gets exactly the taco-burger hybrid they crave.
02 -
- Trying to flip the tortilla too early leads to a big, beefy mess—wait for those truly crispy edges.
- I used to skip the butter, but a light coat really does drive home that diner-style golden crust.
03 -
- Using a metal spatula (not plastic) for smashing and flipping really makes a difference for those crispy edges.
- Try dabbing a little sauce underneath the cheese for a gooey, flavor-packed layer.