Smashed Cheeseburger Tacos (Print version)
Juicy ground beef smashed onto flour tortillas, seared crisp, topped with cheese, burger sauce, lettuce, pickles, and tomato.
# Ingredients:
For the burger tacos
01 -
1 lb (450 g) 80/20 ground beef
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
8 small flour tortillas, about 6 inches each
07 -
1 tablespoon neutral oil, plus more as needed
08 -
8 slices American cheese or 1 cup (115 g) shredded cheddar
For the burger sauce
09 -
1/3 cup (75 g) mayonnaise
10 -
2 tablespoons ketchup
11 -
1 tablespoon sweet pickle relish
12 -
1 tablespoon yellow mustard
13 -
1 teaspoon white vinegar
14 -
1/2 teaspoon paprika
15 -
1/4 teaspoon garlic powder
16 -
1/4 teaspoon onion powder
For topping
17 -
2 cups (100 g) finely shredded iceberg lettuce
18 -
1 medium tomato, finely diced
19 -
1/2 cup (75 g) chopped dill pickles
20 -
1/4 cup (40 g) finely diced white onion
# Instructions:
01 -
Stir the mayonnaise, ketchup, relish, mustard, vinegar, paprika, garlic powder, and onion powder in a small bowl. Refrigerate while you cook the tacos.
02 -
In a bowl, gently mix the ground beef with salt, pepper, garlic powder, and onion powder. Divide into 8 loose portions.
03 -
Place the tortillas on a work surface. Press one portion of beef onto each tortilla in a thin, even layer, spreading almost to the edge.
04 -
Heat a large skillet or griddle over medium-high heat and lightly oil it. Cook 2-3 tacos at a time meat-side down for 3-4 minutes, pressing firmly at first, until browned and cooked through.
05 -
Flip the tacos so the tortilla side is down. Add cheese and cook for 1-2 minutes, until the tortilla is crisp and the cheese has melted.
06 -
Transfer to a plate. Top with lettuce, tomato, pickles, onion, and burger sauce. Fold and serve hot.
# Good to know:
01 -
Makes 8 tacos, about 2 tacos per serving.
02 -
Best eaten right away while the tortillas are crisp.
03 -
Ground beef should reach 160°F for food safety.