Smash Burger Tacos (Printable Version)

Crispy smashed beef tacos loaded with melted cheese and fresh toppings

# What You'll Need:

→ Beef Patties

01 - 1 lb ground beef, 80/20 blend recommended
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder

→ Taco Components

06 - 8 small flour tortillas, 5-6 inch diameter
07 - 8 slices American cheese or cheddar cheese

→ Fresh Toppings

08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, diced
10 - ¼ cup diced red onion
11 - ¼ cup sliced pickles
12 - ¼ cup burger sauce

→ Cooking Oil

13 - 1 tablespoon neutral oil, such as canola or vegetable oil

# Directions:

01 - Preheat a large cast-iron skillet or griddle over medium-high heat until hot.
02 - Combine ground beef with kosher salt, black pepper, garlic powder, and onion powder in a bowl. Form the mixture into 8 equal balls, approximately 2 oz each.
03 - Lightly oil the preheated skillet. Place a tortilla in the pan and top with a beef ball. Press firmly with a spatula or burger press, flattening the meat until it thinly covers most of the tortilla surface.
04 - Cook for 2 to 3 minutes until the beef develops a browned, crispy edge. Flip the taco so the beef side faces down and cook for 1 additional minute.
05 - Place a cheese slice on each taco. Cover the pan briefly with a lid or heatproof bowl to melt the cheese, then remove from skillet.
06 - Continue the process with the remaining tortillas and beef balls until all 8 tacos are cooked.
07 - Top each taco with shredded lettuce, diced tomato, red onion, sliced pickles, and a drizzle of burger sauce.
08 - Arrange the tacos on a serving platter and serve hot for the best texture and flavor.

# Expert Advice:

01 -
  • The crispy beef edges against soft warm tortillas create the most incredible texture contrast
  • Everything cooks in one pan so you spend less time cleaning and more time eating
  • They are perfect for feeding a crowd without the fuss of individual burgers
02 -
  • The beef must be cold when you form the balls or it will stick to your hands and fall apart
  • Do not overcrowd the pan or the temperature will drop and you lose the crispy edges
  • Work quickly once the tortilla hits the hot pan or it will start to get tough before the beef cooks
03 -
  • Form the beef balls ahead and keep them in the refrigerator until you are ready to cook
  • Mix a little bacon grease into your beef for an extra layer of smoky flavor

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