Description
Cheesy Smash Tacos feature crispy, thin, perfectly crusted beef patties pressed onto a hot flat top griddle with tortillas, topped with melty cheese, a tangy mayo-based burger sauce, shredded lettuce, chopped onions, and dill pickle chips. This quick and easy recipe creates juicy, flavorful tacos with a satisfying crunch in just 15 minutes.
Ingredients
Scale
For the Smash Burger Tacos
- 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, chopped white onion, and dill pickle chips (for topping)
For the 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
- Prepare the Burger Sauce: In a bowl, combine mayonnaise, paprika, onion powder, garlic powder, mustard, minced bread & butter pickles, pickle brine, freshly cracked black pepper, and Worcestershire sauce. Whisk thoroughly until smooth. Cover and refrigerate until ready to use. The sauce can be made up to 3 days in advance.
- Season and Portion the Beef: In a separate bowl, mix kosher salt and fresh black pepper. Lightly season your ground beef on all sides by evenly distributing the mixture. Divide the beef into six 2 1/2-ounce balls, handling the meat gently to keep it tender. Place the meat balls on a plate and refrigerate while you preheat your cooking surface.
- Preheat the Flat Top Grill: Heat your flat top griddle to high heat without oil or grease. Allow it to become extremely hot—hot enough to create a crispy crust on the beef when cooking.
- Smash the Burgers on Tortillas: Place each beef ball on the hot flat top. Immediately set a six-inch flour tortilla on top of each ball. Using a smashing tool or spatula, press down firmly on each tortilla to flatten the meat as thin as possible. Cook without moving for 1 minute.
- Press Again and Continue Cooking: Press down on the tortilla again to extract some fat, allowing the edges to crisp by cooking in the rendered fat. Let the patties cook undisturbed for an additional 2 to 3 minutes.
- Check for Crispness and Flip: Use a stiff steel spatula to carefully scrape underneath a patty to check for a golden-brown, crispy crust. If not crispy, increase heat slightly and wait. Once done, flip each smash burger so the tortilla side is on the griddle. Cook for about 2 minutes to crisp up the tortilla. Place a slice of cheese on each burger; it will melt as the tortilla crisps.
- Assemble the Tacos: Remove the tacos from the griddle. Spread prepared burger sauce over the patties, then top with shredded lettuce, chopped white onion, and dill pickle chips as desired. Serve immediately and enjoy the juicy, crispy cheesy smash tacos.
Notes
- The smash burger taco is prized for its crispy, thin, caramelized beef patty enveloped in a golden, crunchy tortilla with tangy burger sauce and fresh toppings.
- Using flour tortillas is essential because they absorb juices better and hold the meat firmly when smashed and cooked.
- Less handling of the meat keeps the patties tender and prevents toughness.
- The flat top griddle needs to be very hot to achieve the signature crispy crust on the beef patties.
- The burger sauce can be made ahead and refrigerated for up to 3 days for convenience.
- Cooking time is short because the patties are thin and cook quickly, making this recipe ideal for a fast, flavorful meal.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 65 mg
