Smash Burger Tacos (Print version)
Crispy beef smashed onto tortillas with melty cheese, pickles, lettuce, and burger sauce for a fast taco-burger dinner.
# Ingredients:
For the burger sauce
01 -
1/2 cup (120 g) mayonnaise
02 -
2 tablespoons ketchup
03 -
1 tablespoon yellow mustard
04 -
2 tablespoons dill pickle relish
05 -
1 teaspoon dill pickle juice
06 -
1/2 teaspoon smoked paprika
07 -
1/4 teaspoon garlic powder
08 -
Black pepper, to taste
For the tacos
09 -
1 lb (450 g) 80/20 ground beef
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon garlic powder
13 -
6 small flour tortillas, 6-inch size
14 -
1 tablespoon neutral oil, for the skillet
15 -
6 slices American cheese or thin cheddar
For topping
16 -
1 1/2 cups shredded iceberg lettuce
17 -
1/2 cup sliced dill pickles
18 -
1/3 cup finely diced white onion
19 -
1 tablespoon sesame seeds, optional
# Instructions:
01 -
Stir together the mayonnaise, ketchup, mustard, pickle relish, pickle juice, smoked paprika, garlic powder, and black pepper. Refrigerate while you cook the tacos.
02 -
Divide the ground beef into 6 equal portions. Press one portion onto each tortilla in a very thin, even layer, leaving a small border around the edge.
03 -
Mix the salt, pepper, and garlic powder in a small bowl. Sprinkle the seasoning evenly over the beef side of each tortilla.
04 -
Place a cast-iron or heavy skillet over medium-high heat. Add a thin film of oil and heat until shimmering but not smoking.
05 -
Place 1 or 2 tacos beef-side down in the skillet. Press firmly with a sturdy spatula or burger press and cook for 2-3 minutes, until the beef is browned and reaches 160°F.
06 -
Flip each taco so the tortilla side is down. Add 1 slice of cheese to each taco and cook for about 1 minute, until the tortilla is lightly crisp and the cheese softens.
07 -
Transfer to a plate. Add burger sauce, lettuce, pickles, onion, and sesame seeds if using. Fold and serve immediately while hot.
# Good to know:
01 -
Best served immediately, while the tortilla is warm and the beef edges are crisp.
02 -
Cook in batches so the skillet stays hot.
03 -
The burger sauce can be made up to 3 days ahead and kept refrigerated.