If a smash burger and a taco had a super fun day together…this would be it! These Smash Burger Tacos are crispy, juicy, cheesy, and finished with a classic burger sauce that ties everything together. They cook quickly, use simple ingredients, and somehow feel both nostalgic and new all at once.
This recipe is perfect for weeknight dinners, game day, or anytime you want to serve something fun that your guests will not forget. For more easy weeknight dinner recipes, try our crispy hot honey garlic chicken bites and chili cheese tater tot casserole next!
Table of Contents
Why You Will Love This Recipe
- Best of both worlds - smash burger + taco in one!
- Quick cook time - ready in about 20 minutes.
- Simple ingredients you probably already have on hand.
- Crispy edges, juicy beef, melty cheese - need I say more?
Ingredients and Substitutions
Smash Burger Tacos
- Ground beef - 80/20 works best; lean beef also works.
- Salt and cracked pepper - simple seasoning that's the beef shine.
- 6-inch flour tortillas - fajita size; street taco-size also works for mini tacos.
- Cheese slices - sharp cheddar, American, or pepper jack.
- Toppings - shredded lettuce, diced red onion, dill pickle chips.
Burger Sauce
- Mayonnaise and ketchup - the creamy base.
- Whole grain mustard - yellow mustard also works.
- Sweet relish - diced pickles work as a substitute.
- Worcestershire sauce - adds depth.
- Seasonings - paprika, garlic powder, onion powder.
How to Make Smash Burger Tacos
Step 1. In a small bowl, whisk together the burger sauce ingredients until smooth. Cover and refrigerate until ready to use. Heat a griddle to 400°F. Divide cold ground beef into six equal balls.
Step 2. Press each beef ball into a thin layer directly onto a tortilla. Season with salt and pepper.
Step 1. Place tacos, beef side down on the hot, oiled griddle. Press firmly with a spatula and cook 2 to 3 minutes until a crispy crust forms. Carefully flip each taco and place a slice of cheese on the beef, cooking until the tortilla is golden and cheese is melted.
Step 2. Remove tacos from the griddle. Drizzle each with burger sauce and top with lettuce, onion, and pickles. Fold and serve immediately.
Variations
- Spicy Smash Burgers: Add jalapeños or hot sauce to the burger sauce.
- Bacon Burger Tacos: Sprinkle cooked chopped bacon on before folding.
- Double Cheese: Use two thin cheese slices.
- Low-Carb Option: Serve the beef and toppings in lettuce wraps.
Ashley's Tips for Success
- Start with cold beef for the best smash and crust.
- Press the tacos firmly so the beef sticks to the tortilla.
- Don't flip too early. Let that crust develop!
- Use a wide spatula for easy flipping.
- Keep the sauce chilled until serving for the best flavor.
FAQs
Yes! Cast iron works great. Just work in batches.
80/20 ground beef gives the juiciest results, but lean works also.
The sauce can be made up to three days ahead. Cook the tacos fresh for the best texture.
Flour tortillas hold up better, but corn can work if warmed and handled gently.
Perfect Pairings
- Crispy waffle or sweet potato fries
- Potato salad or coleslaw
- Pickles and potato chips
More Flavor-Packed Dinner Recipes You Will Love!
Thought of the Day
We are hard pressed on every side, but not crushed; perplexed, but not in despair;
2 Corinthians 4:8
If you tried this Smash Burger Tacos recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Smash Burger Tacos
Ingredients
Smash Burger Tacos
- 1 lb ground beef - divided into 6 balls, about 2½ ounces each
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 6 6-inch flour tortillas (fajita size)
- 6 slices cheese - American, cheddar, or pepper jack
- Shredded lettuce - diced red onion, dill pickle chips, for topping
- Oil - for cooking
Burger Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon whole grain mustard
- 2 tablespoons sweet relish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- In a small bowl, add the mayonnaise, ketchup, mustard, sweet relish, Worcestershire sauce, paprika, garlic powder, and onion powder. Whisk until smooth and fully combined. Cover and place in the refrigerator while you prepare the tacos. This helps the flavors come together.
- Heat a griddle or large skillet over medium-high heat (about 400°F). Let it fully preheat so the beef will form a good crust when it hits the surface.
- Divide the cold ground beef into 6 equal balls, each a little over 2½ ounces. Do not flatten yet-keeping the beef cold helps create a better smash and crisp edge.
- Place one beef ball in the center of a tortilla. Using clean hands or the bottom of a measuring cup, press the beef into a thin, even layer that covers most of the tortilla. Sprinkle the beef evenly with salt and cracked pepper. Repeat with remaining tortillas.
- Lightly drizzle about 1 tablespoon of oil onto the hot griddle and spread it around. Place the tacos beef-side down onto the griddle. Use a spatula to press each taco firmly into the surface so the beef makes full contact.
- Cook for 2-3 minutes without moving the tacos. This allows the beef to develop a deep, crispy crust. You should see the edges browning and the tortilla beginning to soften.
- Carefully slide a spatula under each taco and flip it over. Immediately place one slice of cheese on top of the cooked beef. Continue cooking for another 1-2 minutes, until the tortilla is golden and crispy and the cheese is melted.
- Transfer the tacos to a plate. Drizzle generously with the chilled burger sauce, then top with shredded lettuce, diced red onion, and dill pickle chips.
- Fold the tacos in half and serve immediately while hot and crispy.
Notes
- Fold the tacos in half and serve immediately while hot and crispy.
- Cold beef creates the best smash and crispy crust.
- Press firmly so the beef adheres to the tortilla.
- Serve immediately for the best texture.
- Burger sauce can be made up to 3 days ahead.
Ash
I can't think of a better flavor combination! Thanks for the great recipe. Hubby and kiddo approved!