Name: Easy Smash Burger Tacos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 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; Dill pickle chips; 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

Jump to Recipe

Introduction

These Easy Smash Burger Tacos combine the crispy, juicy goodness of smashed beef patties with soft flour tortillas and flavorful toppings. Ready in just 15 minutes, they make a perfect quick meal for six people that’s both satisfying and fun to eat.

Easy Smash Burger Tacos Recipe - Recipe Image

Ingredients

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 (optional)
Dill pickle chips (optional)
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 (for sauce)
1/4 teaspoon Worcestershire sauce

Instructions

Step 1: In a bowl, whisk together mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, black pepper, and Worcestershire sauce to make the burger sauce. Refrigerate until ready to use; it can be made up to 3 days in advance.
Step 2: Mix kosher salt and black pepper in a bowl. Season the ground beef evenly on all sides. Divide the beef into six 2 1/2 ounce balls, being careful not to overwork the meat. Place them on a plate and refrigerate until your cooking surface is hot.
Step 3: Heat a flat top or heavy skillet to high heat without oil. It should be hotter than you think to achieve a crispy crust on the patties.
Step 4: Place each beef ball on the hot surface and immediately set a six-inch flour tortilla on top.
Step 5: Using a smashing tool or spatula, press very firmly down through the tortilla to flatten the meat as thin as possible. Let cook for 1 minute, then press down again to release fat and help crisp the edges. Cook undisturbed for another 2 to 3 minutes.
Step 6: Use a sturdy spatula to check if the bottom is browned and crispy. If not, increase the heat slightly. Once crisp, flip the smashed burger tacos onto the tortilla side and cook about 2 minutes more to crisp the tortilla. Top each with a slice of cheese so it melts as the tortillas crisp.
Step 7: Remove from the heat and add the burger sauce, shredded lettuce, onions, and pickle chips as desired. Serve immediately and enjoy!

Tips & Variations

Use flour tortillas as they absorb juices and allow the meat to stick better than corn tortillas.
For extra flavor, add a dash of smoked paprika to the beef before cooking.
If you don’t have a flat top griddle, use a heavy cast-iron skillet for best results.
Swap muenster or provolone cheese with cheddar or pepper jack for a different twist.
Make the burger sauce up to three days ahead to save time on serving day.

Storage

Store any leftover burger sauce in an airtight container in the refrigerator for up to 3 days. Cooked smashed burger tacos are best eaten fresh but can be refrigerated for up to 1 day. Reheat gently in a skillet over medium heat to regain some crispness, but the tortillas might soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are preferred because they hold up better to the juicy beef and help the meat stick. Corn tortillas tend to be less absorbent and might break when smashed.

Why is the flat top or skillet supposed to be so hot?

A very hot cooking surface is key to creating a crispy crust on the smashed beef patties and locking in the juiciness. Cooking at lower heat will result in less flavor and a less satisfying texture.