Smash Burger Tacos (Printable)
Crispy-edge smashed beef on warm tortillas with cheddar, pickles and fresh veg—ready in 30 minutes.
# What You'll Need:
→ Burger Patties
01 - 1 pound ground beef (80/20 or 85/15 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
→ Tacos
04 - 8 small flour tortillas
05 - 4 slices cheddar 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, to taste
13 - Mustard, to taste
# How to Cook:
01 - Preheat a large cast iron skillet or griddle over medium-high heat until hot.
02 - Divide ground beef evenly into 8 balls, about 2 ounces each.
03 - Place a tortilla on the work surface and center a beef ball on each. Using your hand or a spatula, press the beef to cover most of the tortilla in an even layer.
04 - Place the tortilla with attached beef, meat-side down, onto the hot skillet. Using a flat spatula, press the beef firmly to form a thin patty. Sprinkle a pinch of salt and black pepper over the beef.
05 - Cook for 2 to 3 minutes or until beef edges are deeply browned and crisp. Flip so the tortilla is now facing the skillet and top the cooked beef with half a slice of cheddar cheese.
06 - Let the tortilla toast and cheese melt for about 1 minute, adjusting butter in the pan if desired. Remove to a plate and repeat with remaining patties.
07 - Top each taco with shredded lettuce, sliced onion, tomato, pickles, and a drizzle of burger sauce, ketchup, or mustard. Fold and serve at once for best texture.
# Expert Advice:
01 -
- The crispy beef mingled with gooey cheese on a toasty tortilla brings major diner vibes—without the wait.
- Each taco turns out different, which keeps your burger night from ever feeling routine.
02 -
- Don’t try flipping until you see dark crusty edges—the beef releases easier and tastes richer that way.
- Swapping cheddar for American cheese on a whim once made these extra melty, and now I alternate every time.
03 -
- Damp paper towels keep stacked tortillas pliable and prevent tearing while assembling.
- Letting cheese melt on the hot beef right after flipping gives you that perfect ooze.