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smash burger tacos on a plate topped with melted cheddar shredded lettuce and burger sauce

Smash Burger Tacos

These Smash Burger Tacos combine the best parts of tacos and smash burgers in one easy recipe. Crispy smashed beef, melty cheddar cheese, and fresh toppings are piled onto toasted tortillas and finished with a creamy burger sauce for the ultimate 15-minute dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 separated into 4 equal portions of about a quarter pound each
  • 4 fajita-size flour tortillas
  • 1 tsp burger seasoning such as Kinder's Butcher's Burger Blend or salt and pepper to taste
  • 4 slices cheddar cheese
  • 3 tbsp mayonnaise for burger sauce
  • 1 tbsp BBQ sauce for burger sauce
  • 1 tbsp ketchup for burger sauce
  • 1 tsp yellow mustard for burger sauce
  • 1 tbsp sweet pickle relish for burger sauce
  • 1 tsp Worcestershire sauce for burger sauce
  • 0.25 tsp onion powder for burger sauce
  • 0.25 tsp garlic powder for burger sauce
  • 1 cup iceberg lettuce shredded

Equipment

  • Cast iron skillet or electric griddle
  • Heavy pan or burger press
  • Lid for melting cheese

Method
 

  1. Mix mayo, BBQ sauce, ketchup, mustard, sweet pickle relish, Worcestershire sauce, onion powder, and garlic powder together in a small bowl. Set aside. This is your killer burger sauce.
  2. Divide 1 pound of ground beef into 4 equal portions of about a quarter pound each. Keep them loosely packed.
  3. Place one portion of ground beef directly onto a fajita-size flour tortilla and press it out thin with your hand. Sprinkle generously with burger seasoning. Repeat for all 4 tortillas.
  4. Heat a cast iron skillet or electric griddle to high heat. Place each tortilla beef-side down onto the hot surface and immediately press firmly with a heavy pan or burger press.
  5. Cook for about 3 minutes or until the beef is charred and fully cooked through.
  6. Flip each taco so the meat faces up. Immediately top with a slice of cheddar cheese and place a lid over to melt the cheese, about 30 to 60 seconds.
  7. Remove from heat once cheese is melted. Slather with burger sauce and top with shredded iceberg lettuce. Serve immediately.

Notes

Use 85/15 ground beef for the best fat ratio. Season the beef generously as the thin patty can lose flavor against the tortilla. A cast iron skillet gives the best crispy sear. The lid over the cheese is the key to a proper melt. Burger sauce can be made up to 5 days ahead and stored in the fridge. Assembled tacos do not store well and are best eaten fresh.
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