Big Mac Smash Tacos (Print version)
Crispy beef-topped tortillas with melty cheese, pickles, and copycat Big Mac sauce. A 20-minute dinner that beats the drive-thru.
# Ingredients:
For the tacos
01 -
1 lb (450 g) 80/20 ground beef
02 -
8 small flour tortillas (street-taco size)
03 -
8 slices American cheese
04 -
1/2 cup shredded iceberg lettuce
05 -
1/4 cup dill pickle slices, chopped
06 -
2 tablespoons finely diced white onion
07 -
1 teaspoon sesame seeds (optional)
08 -
Salt and black pepper
For the Big Mac sauce
09 -
1/2 cup mayonnaise
10 -
2 tablespoons French dressing
11 -
2 tablespoons sweet pickle relish
12 -
1 tablespoon minced white onion
13 -
1 teaspoon white vinegar
14 -
1/2 teaspoon granulated sugar
15 -
1 small clove garlic, minced
16 -
Pinch of salt
# Instructions:
01 -
Stir together the mayonnaise, French dressing, pickle relish, minced onion, white vinegar, sugar, garlic, and a pinch of salt in a small bowl. Cover and refrigerate while you cook the tacos.
02 -
Divide the ground beef into eight equal balls, about 2 oz each. Season all over with salt and pepper.
03 -
Place one beef ball in the center of a tortilla. Cover with parchment paper and press firmly with a spatula or burger press until the meat spreads almost to the edges of the tortilla.
04 -
Heat a large skillet or griddle over medium-high heat until very hot. Lay the taco meat-side down and cook for 1-2 minutes without moving it, until the beef shrinks and the edges turn crispy and lacey.
05 -
Use a thin spatula to flip the taco so the tortilla is on the pan. Lay a slice of American cheese on the beef and cook for another 1-2 minutes, until the cheese softens and the tortilla is lightly toasted.
06 -
Transfer to a plate. Top with shredded lettuce, chopped pickles, diced onion, a drizzle of sauce, and sesame seeds if using. Fold and serve immediately.
# Good to know:
01 -
Best eaten right away while the tortilla is crisp and the lettuce is cold.
02 -
Cook in batches to avoid crowding the pan.