Go Back
Smash Burger Tacos with Crispy Lacy Beef and Burger Sauce

Smash Burger Tacos

These Smash Burger Tacos take a loose ball of 80/20 ground beef and press it directly onto a raw flour tortilla on a screaming-hot skillet, so the meat sears into a thin, lacy, crispy-edged patty that bonds to the bread. Melted American cheese, tangy burger sauce, cold shredded iceberg, and snappy pickles finish each one off, giving you everything you love about a smash burger in two crunchy, foldable bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 80/20 blend, kept cold
  • 8 small flour tortillas street-taco size, about 5 to 6 inches
  • 1.5 tsp kosher salt divided
  • 1 tsp freshly ground black pepper
  • 8 slices American cheese the real deli-style stuff melts best
  • 2 cups shredded iceberg lettuce finely shredded, kept cold
  • 0.5 cup dill pickle chips patted dry
  • 0.5 cup mayonnaise full-fat
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 2 tsp yellow mustard
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder

Equipment

  • 1 cast-iron skillet or flat griddle must get screaming hot
  • 1 sturdy metal spatula wide and stiff for pressing and scraping
  • 1 burger press or second heavy skillet optional but helpful for an even smash
  • 1 small mixing bowl for the burger sauce
  • 1 kitchen scale for portioning 3 oz beef balls

Method
 

  1. In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, onion powder, and garlic powder until smooth. Cover and refrigerate while you cook.
  2. Divide the ground beef into 8 loose balls, about 3 oz each. Do not pack them tight. Keep them cold until the skillet is ready.
  3. Place a cast-iron skillet or flat griddle over high heat for at least 5 minutes. It should be lightly smoking before you start cooking.
  4. Working in batches of 1 or 2 tacos at a time, place a beef ball on the dry hot surface. Immediately sprinkle the top with kosher salt and a pinch of pepper.
  5. Lay a flour tortilla directly on top of the beef ball. Using a sturdy spatula or burger press, smash the beef down hard and flat until the meat spreads to the edges of the tortilla, about 1/4 inch thick.
  6. Hold pressure for 10 seconds, then release. Cook without moving for 2 to 3 minutes, until the edges of the beef are deeply browned and lacy crisp.
  7. Slide the spatula firmly under the patty, scraping up all the crust, and flip the taco so the tortilla side is down. Move it to a slightly cooler part of the skillet if your pan runs very hot.
  8. Immediately lay a slice of American cheese on top of the seared beef. Cook for another 45 to 60 seconds, until the tortilla is golden and the cheese is fully melted.
  9. Transfer the taco to a plate, beef side up. Spread 1 tablespoon of burger sauce over the melted cheese.
  10. Top with a small handful of shredded iceberg lettuce and 3 to 4 dill pickle chips. Fold the taco in half like a soft taco and press gently to hold.
  11. Repeat with the remaining beef balls and tortillas, wiping out the skillet between batches if it gets too dark. Serve immediately while the crust is still crisp.

Notes

  • Use 80/20 ground beef. Anything leaner will dry out before it crisps.
  • Your skillet must be ripping hot before the beef hits. If it isn't smoking lightly, wait longer.
  • Press once, press hard, and don't move the tacos for the first 2 to 3 minutes. That's how the lacy crust forms.
  • Make the burger sauce a day ahead. It tastes better after the flavors sit overnight.
  • Serve alongside crinkle-cut fries, tater tots, or a scoop of Mexican street corn salad with an ice-cold beer or cola.
  • Leftover cooked tacos lose their crisp. If you must store, refrigerate up to 1 day and reheat in a dry skillet, not the microwave.