Smash Burger Tacos (Printable version)

A playful fusion combining classic smash burgers with street tacos, featuring juicy seasoned beef, melted cheese, and crisp toppings.

# What You’ll Need:

→ Beef

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

→ Tacos

06 - 8 small flour tortillas (5-6 inch)
07 - 8 slices American or cheddar cheese

→ 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

13 - 1 tablespoon neutral oil (canola or vegetable)

# How to Make It:

01 - Heat a large cast-iron skillet or griddle over medium-high heat until properly preheated.
02 - Combine ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Form into 8 equal balls (approximately 2 oz each).
03 - Lightly oil the preheated skillet. Place a tortilla on the cooking surface and top with a beef ball. Using a spatula or burger press, smash the beef flat until it covers most of the tortilla surface.
04 - Cook for 2-3 minutes until the beef develops a browned, crispy edge.
05 - Flip the taco so the beef side contacts the pan. Cook for 1 minute, then place a cheese slice on top. Cover with a lid or heatproof bowl to melt the cheese. Remove from skillet once melted.
06 - Continue the cooking process with the remaining tortillas and beef balls until all 8 tacos are prepared.
07 - Top each taco with shredded lettuce, diced tomato, red onion, pickles, and a drizzle of burger sauce. Serve immediately while hot.

# Expert tips:

01 -
  • The cheese melts directly onto the tortilla creating these crispy, lacy edges that are absolutely addictive
  • You get that smash burger crust without needing a grill or fancy equipment
  • Everything cooks in one pan in under 15 minutes, making weeknight dinners feel indulgent but effortless
02 -
  • Do not skip the tortilla down first step, or your beef will stick to the pan instead of fusing with the tortilla
  • Covering the pan with a lid to melt the cheese also steams the beef slightly, so do not overdo it or you lose the crisp
  • Work in batches rather than overcrowding the pan, each taco deserves proper contact with that hot surface
03 -
  • Weigh your meatballs if you want perfectly even portions, about two ounces each is the sweet spot
  • Let the pan get properly hot between batches, or you will steam the beef instead of searing it
  • Warm your tortillas in a dry pan for thirty seconds per side if they are cold from the fridge

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