Smash Burger Tacos (Printable)
Juicy smashed beef on soft tortillas with melted cheddar and classic fixings—quick, flavorful burger-night twist.
# What You Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar cheese or American cheese, halved
06 - 1 tablespoon 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 dill pickles, sliced
11 - 1/4 cup burger sauce or mayonnaise
12 - Ketchup, as desired
13 - Yellow mustard, as desired
# How To Make It:
01 - Preheat a large cast iron skillet or griddle over medium-high heat.
02 - Divide the ground beef into 8 equal portions and roll each into a ball.
03 - Lay a tortilla flat and place a beef ball in the center. Flatten the beef evenly across most of the tortilla using your hand or a flat spatula.
04 - Place the tortilla with beef, meat-side down, onto the preheated skillet. Press down firmly with a spatula to form a thin layer. Season with salt and black pepper.
05 - Cook each for 2–3 minutes until beef is well-browned and edges are crispy. Flip, placing the tortilla directly on the skillet. Top the beef side with a half-slice of cheddar and cook for 1 more minute to toast the tortilla and melt the cheese.
06 - Transfer taco to a plate and repeat with the remaining meat and tortillas.
07 - Top each with shredded lettuce, sliced onion, tomato, pickles, and drizzle with burger sauce, ketchup, or mustard. Fold gently and serve immediately.
# Expert Tips:
01 -
- No need to choose between tacos and burgers when you can have both—trust me, it's a discovery worth sharing.
- The crispy beef and melting cheese against a fluffy tortilla make every bite a textural treat I never get bored of.
02 -
- Don’t be tempted to press down the beef after flipping or you’ll lose the crisp crust—that mistake taught me patience.
- Letting the skillet heat up fully before starting makes the biggest difference for that crave-worthy sear.
03 -
- Chill the beef right up until you smash it—cold meat holds its shape and crisps better.
- Scrape under the beef with a sharp-edged spatula to get every last crunchy bit off the skillet.