So Here’s the Real Deal About Smash Burger Tacos
You know those nights when you’re hungry and tired (honestly, isn’t that just Thursday)? That’s when I started tinkering with these Easy Smash Burger Tacos—I just wanted that crispy beef edge you get at a good diner, and I wanted tacos ’cause, well, tacos. The first time I made these, half my family walked into the kitchen demanding to know what smelled so good, so now they’re part of our regular dinner chaos. Oh, and if you’ve never tried eating a taco with beef so smashy it almost caramelizes? Stick around.
Why I Keep Making These Smash Burger Tacos (And Maybe You Will Too)
Here’s the thing: I make this when I want burger flavor but I’m honestly a bit too lazy for the whole burger patty drama. My youngest claims these taste like McDonald’s married Taco Bell (not sure I should be proud of this, but it’s a win at dinnertime). Plus, on taco night, nobody argues about toppings—I mean, you can literally use whatever's left in your fridge. This recipe really saved dinner the week I forgot to thaw chicken, and it’s now my emergency “what on earth do I cook?” meal.
This Might Be My Most Forgiving Ingredient List
- 500g (about 1 lb) ground beef (80/20 is best, but sometimes I just use whatever’s looking not-too-sad at the grocery store)
- 8 small flour tortillas – corn works in a pinch but they’re more fragile (my gran swears by homemade… but honestly, I just grab the store brand)
- 1 teaspoon salt + ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional—sometimes I just throw in leftover onion powder or even smoked paprika if I’m feeling fancy)
- 4-6 slices cheddar cheese – or any meltable cheese, really. American cheese sheets are VERY smash burger-y if that’s your vibe.
- ½ a red onion, thinly sliced (or white; even green onions in a pinch, but don’t stress this)
- Toppings: shredded lettuce, diced pickles, sliced tomatoes, smash sauce (which is just equal parts mayo and ketchup, with a squirt of mustard and a splash of pickle juice—totally wing it!)
- Oil, for the pan – I just use regular sunflower oil; butter can work too, but it gets smoky so watch out
How I Actually Make Smash Burger Tacos (Not Always by the Book)
- Get your pan HOT (like, you should fear a little for your eyebrows). I use a cast iron skillet because I love the crust it makes, but any heavy pan is fine. No judgment here.
- Form your beef into 8 little balls (about golf-ball size). Don’t overthink it! Sprinkle with salt, pepper, and garlic powder if you’re using it.
- Drop a beef ball onto the pan, then quickly press a tortilla over it. Smash it down with whatever's handy—a spatula, the bottom of a saucepan, or even a jar if you’re daring. Just get it thin.
- Cook for about 2-3 minutes—the beef should sizzle with happiness and the edges should look kind of frizzled (don’t panic if the meat shrinks a bit; totally normal). Then, flip so the beef side is up.
- Immediately top with a slice of cheese. Give it another minute or so until it’s melty and awesome. This is usually when I sneak a bite off the cheesy edge. You know, quality control.
- Pile on your toppings—lettuce, onion, pickles, whatever you like. Drizzle (or, realistically in my house, plop) on the sauce.
- Fold or eat flat. Either way, eat them right away ‘cause they’re best when the edges are still crisp.
Stuff I Learned the (Almost) Hard Way
- If your pan isn’t hot enough, the beef just sweats. Actually, I find it works waaay better if you preheat until you see wisps of smoke (it’ll be okay, promise).
- Don’t overload the tacos or you’ll have a salad in your lap instead. Unless that’s your thing?
- I once tried those thick fancy tortillas—was a mistake. The regular thin ones just work better.
- If you go heavy on the sauce, maybe eat these over the sink. You’ve been warned.
Taco Experiments (Some Great, Some... Not So Much)
- Tried turkey mince once—flavor’s fine, texture a little dry. Add more sauce and it’ll work in a pinch.
- Veggie version with smashed black beans and mushrooms wasn’t my best idea (mushy city), but swapping in ground chicken worked surprisingly well.
- The wildest one? I put sriracha in the smash sauce—accidentally quite spicy, but add diced avocado to cool it down.
Do You Really Need Fancy Equipment?
Cast iron pan is what I reach for, but any ol’ heavy skillet does the job. In a pinch, I even used a nonstick pan—just don’t push the heat too high, it’s not worth the burned mess. If you don’t have a burger smasher or a heavy spatula, I once used a clean jar to do the smashing. Slightly awkward, but hey, it worked.
Let’s Talk About Leftovers (All Two of Them)
If by some miracle you have leftovers, wrap these up in foil and pop them in the fridge. They reheat okay in a skillet—honestly, in my house it never lasts more than a day! Cold as a midnight snack, they’re still pretty great (though a little less crispy).
How I Serve These—A Family Ritual
We pile ours on a big plate, everyone grabs their own, and it’s basically a free-for-all. Sometimes someone sneaks in the fridge for more pickles. We once tried to be civilized with side salads, but who are we kidding? Oh, these go amazing with crispy potato wedges, if you’re feeling ambitious.
My (Not-So-Secret) Lessons Learned
- I once tried rushing the cheese step—don’t. You need that minute for gooey meltiness or it’s just, well, sad and chewy.
- It really is worth letting the pan get hot-hot first. Otherwise the beef just kind of steams. Lesson learned the hard way (smelled weird, too).
- Actually, I find these taste almost better the next day, if you manage to hide one in the fridge and crisp it up again in a pan.
FAQ—Because Apparently, I Get Asked
"Can you make these ahead?" Sorta, but they get less crispy; I mean, they’re still good, but fresh is #1. If you do, leave off the toppings and sauce until reheating (which you can see more tips about in Serious Eats’ burger guide—they get super nerdy about this stuff!)
"What if I don’t eat beef?" Try ground turkey or even chicken. Or go wild with plant-based mince—I did and, honestly, nobody really noticed except the dog.
"Are store-bought tortillas okay?" 100% fine! My only tip: Get the thinnest, softest ones. The bigger, thicker kinds just get chewy (not in a good way).
"Best cheese?" Whatever melts. No, seriously. Cheddar, Monterey Jack, American—heck, mix it up.
"Do you really need a burger press?" Nah. Use anything heavy and flat (this food site suggests a bacon press, but I never owned one). More important is just getting it FLAT for that crispy sizzle.
If you’ve got any other questions, let’s hear them. I probably tried it already—sometimes on purpose, sometimes not.
Ingredients
- 1 lb ground beef (80/20 blend recommended)
- 8 small flour tortillas
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- ½ cup sliced pickles
- ½ cup shredded lettuce
- ¼ cup diced onions
- 2 tablespoon burger sauce or mayonnaise
Instructions
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1Preheat a large skillet or griddle over medium-high heat. Divide the ground beef into 8 equal balls.
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2Place each beef ball on the skillet and top with a tortilla. Press down firmly with a spatula to smash the beef thin against the tortilla.
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3Season the beef with salt and pepper. Cook for 2-3 minutes, then flip so the tortilla is underneath. Top beef with shredded cheddar cheese.
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4Cook for another 1-2 minutes until the cheese is melted and the tortilla is golden and slightly crispy.
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5Remove from the skillet and top each taco with lettuce, onions, pickles, and a drizzle of burger sauce or mayonnaise.
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6Serve immediately while hot and enjoy your easy smash burger tacos!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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