If You Like Burgers and Tacos, This One's For You
Alright, let me just get this out there—Smash Burger Tacos were my culinary lightbulb moment one rainy Tuesday. Was it born out of creativity or a near-empty fridge? Honestly, a bit of both. My son asked for burgers; my daughter wanted tacos. (Of course they did.) Instead of choosing sides—and to avoid another sibling squabble—I mashed them together. Little did I know, this would become a Thursday-night staple faster than you can say "pass the cheese." Also, pro tip: eat these over the sink if you get ambitious with the sauce. Been there, wore the salsa.
Why Smash Burger Tacos Are a House Favorite
I make this when time is tight, stomachs are growling, and everyone in the house is convinced theirs is the only valid craving. My family goes crazy for that combo of crispy beef edges and soft tortillas (and I admit, there's something deeply satisfying about pressing meat into a hot pan). Sometimes, things get a little messy, but that's half the fun. And look, I used to hate how burgers would fall apart—here, they've got nowhere to run. If my notoriously picky father-in-law comes over, this is my not-so-secret weapon.
What You'll Need (But Feel Free to Improvise!)
- 1 lb ground beef (I lean 80/20 for flavor, but once used ground chicken; was... just okay)
- 8-10 small flour tortillas (I've done corn when out of flour; they crack more but still taste brilliant)
- 8 slices cheddar cheese (my grandmother swore by Kraft, but honestly, use what you've got—Monterey Jack, a random cheese blend, whatever)
- 2 tablespoon neutral oil (sometimes I just use a squirt of cooking spray if I'm down to dregs)
- Salt, pepper, garlic powder (I sometimes skip garlic if I'm out; nobody noticed so far)
- Shredded iceberg lettuce (my daughter swaps in spinach; she's healthier than I am)
- Sliced pickles or jalapeños (or both—depends how spicy you like life)
- Smash sauce: mix ¼ cup mayo, 2 tablespoon ketchup, 1 tablespoon mustard, a splash of pickle juice (tried sour cream once—bit odd, wouldn't recommend)
- Diced tomatoes for topping (I sometimes skip this step, mostly by accident)
How I Actually Make Smash Burger Tacos
- Get your pan super hot—I'm talking nearly smoking. (If you only have a nonstick, it'll do, but cast iron is top tier for that crispy magic.)
- Take your beef and make small balls, about the size of golf balls—maybe a bit bigger if you're feeling rebellious.
- One at a time, pop a tortilla on the pan. Immediately press a ball of beef right on top of the tortilla, then smash it down as thin as you can using a spatula (let's be honest, using a potato masher is even more fun, if you've got one handy).
- Season with salt, pepper, and garlic powder. Let it cook until the beef's edges go all frizzly and glorious—about 2–3 minutes.
- Flip the whole thing (yeah, tortilla and beef) so the meat is on the pan. You want a little char, but don’t stress if a bit sticks—it'll eat just as good. This is where I usually sneak a taste, because patience is not my strong suit.
- Lay your cheese slice on top of the meat. Let it melt and get a bit oozy, then move to a plate. Repeat with the rest.
- Top with lettuce, pickles, sauce, whatever your heart (or housemates) desire. Probably don't overload or you'll be eating salad by default.
Notes I've Picked Up the Hard Way
- High heat is your friend. If you’re too gentle, you end up steaming, not smashing. (Yes, learned this the soggy way.)
- If your tortillas shrink up or get kind of weird-looking, don't freak out; they're still totally edible.
- Honestly, the cheese brand isn't critical. Tried fancy deli cheese once—kids didn't even notice.
Variations—Some Hits, One Miss
- Turkey or chicken meat works if you’re after leaner fare (though it’s almost too polite, if you ask me).
- Once swapped the tortillas for lettuce wraps—great idea in theory, but more like a slippery burger salad.
- No cheese? Avocado slices make it weirdly good—but not the same as melty cheddar. Oh, and once I tried feta. Jury's still out.
Tools? Sure, But I’ve Improvised
- Cast iron skillet or heavy-bottomed pan (a cheapo grill pan works, or just any old frying pan—the crisp edges are a little tamer, but whatever works)
- I use a spatula, but in a pinch, a glass jar or metal mug's weight will do the job. The time I used my kid's toy block? Didn't love the results, but it got the job done.
How to Store These (If They Last)
If, by some small miracle, there are leftovers, I toss them in a Tupperware and stick them in the fridge. Reheat in a dry pan for best effect. Or eat them cold—don’t judge, I have. Truthfully, they never survive a second day here. Not once.
Serving Time Traditions (Or Not)
I always put out bowls of extra pickles, chopped onions, and that sauce—just for dunking. My kids like theirs with a side of fries or chips. Me? I’ll sneak a dill pickle spear and call it dinner. But—confession—I sometimes just eat over the stovetop to skip the whole plate thing. Don’t tell my mom.
Pro Tips Learned the (Ahem) Hard Way
- Don’t try to cook too many at once. I got greedy once; they all overlapped and turned into a meaty jigsaw puzzle.
- Let the beef sear before moving it. I once tried flipping early (impatience strikes again)—ended up with ground beef hash. Still tasted good, but tacos they were not.
FAQ (Questions I Didn’t Make Up—Promise)
- Can I use veggie meat? Yep, tried it with Beyond and Impossible. The char isn't the same, but it holds up.
- Does the tortilla burn? Not if you don't wander off—learn from my phone scrolling regrets.
- Can I make the sauce less tangy? Totally, just go easy on the mustard or pickle juice. Or, skip them entirely, your call!
- What's the best meat fat ratio? I run with 80/20. Done 90/10 in a pinch—edges are less crispy but hey, still gets devoured.
- Can I freeze these? I mean, technically, but they’re a bit sad after thawing. Best to eat fresh (not that I ever have any left to freeze anyway).
One last thing—I got distracted and accidentally put my tortillas in the oven while preheating instead of just warming them on the stove. Gave me sort of a taco chip base. If you're looking for a crunchy twist, turns out that's an accidental hack. Just, you know, don't forget them in there.
Ingredients
- 1 lb ground beef (80/20 blend)
- 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 onion
- ¼ cup smash burger sauce or burger sauce
Instructions
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1Preheat a large cast iron skillet or griddle over medium-high heat.
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2Divide ground beef into 8 equal balls. Season each with salt and pepper.
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3Place a ball of beef onto each tortilla and press down to flatten into a thin layer on one side.
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4Place the tortilla, beef side down, onto the hot skillet. Smash the beef with a spatula and cook for 2-3 minutes until browned and crispy. Flip and cook for 1-2 more minutes.
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5Remove from skillet and immediately sprinkle shredded cheddar cheese on the hot beef.
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6Top each taco with pickles, lettuce, diced onion, and a drizzle of smash burger sauce. Serve immediately.
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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