Smash Burger Tacos (Printable View)

Juicy seasoned beef smashed onto crispy tortillas with melted cheese and fresh toppings for a fun hands-on dinner.

# What You'll Need:

→ Beef Mixture

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 Shells and Cheese

06 - 8 small flour tortillas (5-6 inch street taco size)
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 (canola or vegetable oil)

# How-To Steps:

01 - Preheat a large cast-iron skillet or griddle over medium-high heat until hot.
02 - In a bowl, combine ground beef with salt, pepper, garlic powder, and onion powder. Mix thoroughly and divide into 8 equal balls, approximately 2 oz each.
03 - Lightly oil the preheated skillet. Place one tortilla in the pan and top with a beef ball. Using a spatula or burger press, smash the beef flat onto the tortilla until it covers most of the surface.
04 - Cook for 2-3 minutes until the beef develops a browned crust and crisp edges. Flip the taco so the beef side is down and continue cooking for 1 additional minute.
05 - Place a cheese slice on each taco. Cover with a lid or heatproof bowl for 30-60 seconds until the cheese is fully melted. Remove from skillet and set aside.
06 - Repeat 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, sliced pickles, and a drizzle of burger sauce. Serve immediately while hot.

# Expert Advice:

01 -
  • The crispy edges from the smash technique create this incredible texture contrast with the soft tortilla that I honestly cant get enough of
  • They come together in under 30 minutes but taste like something from a restaurant that spent hours perfecting the concept
02 -
  • Don't try to cook more than two tacos at a time or your skillet will lose heat and you won't get that proper crust
  • The beef balls need to be tight when you form them—loosely packed meat tends to break apart when you smash it down
03 -
  • Use a bench scraper or the back of a second spatula to help flip these without making a mess
  • If your tortillas are stiff, warm them in the microwave for 15 seconds before using so they don't crack when you fold them

Go Back