Description
Smash Burger Tacos combine the flavors of a classic burger with the convenience of tacos, featuring crispy, juicy ground beef patties topped with cheese, fresh toppings, and a savory burger sauce, all wrapped in warm tortillas for a fun and delicious meal.
Ingredients
Units
Scale
Burger Sauce / Big Mac Sauce:
- 1 cup mayonnaise
- 4 tablespoons pickle relish
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1/2 tablespoon white vinegar
- 1 1/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Tacos:
- 4 Flour tortillas, 6 inches in size
- 1 pound lean ground beef
- Salt and pepper, both to taste
- 1 tablespoon neutral oil (vegetable, canola, or avocado)
- 4 slices American Cheese (or your preferred cheese)
- 1 small onion, diced
- Dill pickle chips, for topping
- Shredded iceberg lettuce, for topping
Instructions
- Prepare the sauce: In a bowl, mix mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, paprika, onion powder, and garlic powder until well combined. Cover and refrigerate for at least 30 minutes to meld flavors.
- Portion the beef: Divide the ground beef into four equal portions for the tacos.
- Assemble tortillas: Lay a tortilla flat on your work surface and spread one portion of ground beef evenly over it, covering the entire surface.
- Season the beef: Sprinkle salt and pepper over the beef-topped tortilla to your taste.
- Preheat skillet: Heat a skillet or griddle over medium-high heat and lightly coat with oil.
- Cook the tacos: Gently place the tortilla with the beef side down onto the hot surface. Press lightly with a spatula for about 10 seconds to help form a thin patty. Cook for 2-3 minutes until golden brown. Flip the patty, top with a slice of cheese, and cook another 1-3 minutes until the cheese melts and the tortilla is crisp to your preference.
- Remove and repeat: Transfer finished smash taco burger to a plate. Repeat the process for remaining tacos.
- Assemble: Top each taco with burger sauce, shredded lettuce, diced onions, and pickles. Serve immediately and enjoy!
Notes
- The sauce benefits from being made ahead of time, ideally 30-60 minutes prior, allowing flavors to meld.
- Fajita-sized tortillas (6 inches) are recommended; smaller street taco-sized tortillas can be used for more mini tacos, about 8 per batch.
- Customize your cheese and toppings as desired; American cheese is traditional but feel free to substitute.
- Using a griddle allows cooking multiple tacos at once; in a skillet, cook 1-2 at a time based on pan size.
- Leftover sauce can be stored in the refrigerator for up to 5 days.
- Adjust cooking times for crispier or softer tortillas according to preference.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
