Description
Smash Burger Tacos combine the classic flavor of a smash burger with a crispy tortilla base, finished with cheese, burger sauce, and fresh toppings. These tacos are cooked on a ripping hot griddle for maximum caramelization and juicy, crispy texture.
Ingredients
Scale
- 1 pound ground beef, 80/20 fat percentage
- 1 teaspoon kosher salt
- 10 cracks fresh black pepper
- 6 (six-inch) flour tortillas
- 6 slices muenster or provolone cheese
- Shredded lettuce (for topping)
- Chopped white onion (for topping)
- Dill pickle chips (for topping)
- Burger Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard
- 2 tablespoons minced bread & butter pickles
- 1 tablespoon pickle brine
- 10 cracks fresh black pepper
- 1/4 teaspoon Worcestershire sauce
Instructions
- Add all burger sauce ingredients to a bowl and whisk to combine. Refrigerate until ready to use; can be made 3 days in advance.
- Mix the salt and pepper in a bowl. Evenly distribute it over the top and bottom of the ground beef. Divide and roll beef into 2 1/2 ounce balls. Handle the meat gently. Place each ball on a plate and refrigerate until the griddle is preheated.
- Preheat a flat top or griddle on high heat, ungreased, until it is smoking hot.
- Place each beef ball on the hot surface and set a 6-inch tortilla on top. Use a smashing tool to press down very firmly on top of each tortilla, smashing the meat as thin as possible. Let cook for 1 minute, then press down on top of each tortilla again. Cook undisturbed for 2–3 minutes.
- Use a stiff spatula to scrape underneath one of the burgers and check for a browned, crispy bottom. If not crisp, increase the heat as needed. Once browned and crisp, flip the smash burger taco so the tortilla side is on the griddle. Cook for another 2 minutes to crisp the tortilla.
- Top each with cheese. Allow cheese to melt as the tortillas crisp.
- Remove from griddle, top with burger sauce, lettuce, onion, and pickle chips. Serve immediately.
Notes
- Use flour tortillas for best texture; they adhere well to the meat.
- Do not grease the griddle for maximum crispiness.
- The smash technique is key for caramelized edges and thin, crispy patties.
- Burger sauce can be made ahead and kept refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 3g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg