Smash Burger Tacos
This might be the best culinary mash-up to date. Imagine a commingling of two drive-through favorites – burgers and tacos. These hand-held treats feature chewy-crisp tortillas, seasoned beef patties, melty cheese, colorful toppings, and a finger-licking, sweet/savory sauce. And get this – these juicy tacos are made with a handful of easy-to-find ingredients and they’re ready to devour in under 15 minutes.
This recipe was written for the Arizona Republic.
These tacos aren’t simply “burgers in tortillas”. These smash burger tacos are much more than the sum of their parts, and it’s the cooking process that changes the game. Seasoned beef patties are “smashed” into tortillas at the beginning of cooking. Why? Spreading the burger out on the hot pan not only sears more surface area (adding to the meat’s deliciousness) but all the beefy juices are soaked up by the tortilla. Once we flip the taco over, the tortilla puffs up, toasts, and absorbs more tasty pan juices – making it reminiscent of a fried quesadilla. One simple step – smashing – produces an unbelievable amount of flavor and texture.
There are endless variations to these smash burger tacos, so have fun and get creative! Before you get started, I have a few suggestions to ensure a “smashing success”.
- Use 85% lean ground beef if possible. Ground beef that’s 85% lean/15% fat is ideal for these tacos because the meat is lean yet provides enough flavorful fat for cooking the tortillas. Beef that’s 80% lean will work, but it’s a bit greasier. And beef that’s 90% lean (and higher) won’t deliver the same juiciness or leave enough grease behind to cook the tortillas. That said, all beef varieties will work, just take note of the differences.
- Season your ground beef! This isn’t mandatory, but I highly recommend it! A hint of onion and garlic guarantees a more flavorful burger. The flavors are barely detectable; they simply catapult the flavor of the meat. If desired, you can substitute your favorite spice blend, such as steak seasoning or all-purpose seasoning.
- Don’t worry about your beef cooking through. Since we’re pressing the beef into the pan and creating a super thin burger, the meat will cook through in about 2 to 3 minutes. Once flipped, the beef will continue to cook while remaining juicy.
- Work in batches to prevent crowding the pan. If you’re using a large griddle, you might be able to fit all four tacos on the pan without them overlapping. If you’re using a smaller grill pan or skillet, cook 1 to 2 tacos at a time to prevent overcrowding. The goal is to smash the burgers until they’re almost as large as your 6-inch tortillas, so you need the room. And since these tacos cook very quickly, there’s no need worry about the finished ones getting cold before serving. If you’d prefer to keep your finished tacos heated while you work, transfer them to a large baking sheet (unfolded and un-topped) and keep them warm in a 200-degree oven until ready to serve.
- Consider your tortillas. I prefer flour tortillas for this recipe because they puff up and fold easily, without falling apart. That said, if you’re looking for a gluten-free option, you can use gluten-free and/or corn tortillas.
- Prep your toppings and sauce before cooking. As mentioned, these smash burger tacos cook very quickly – in just 3 to 4 minutes. To make sure you’re ready when they are, have your toppings, garnishes, and sauce ready to serve before placing the meat on the pan.
- Serve these tacos right away. While I’m a big fan of cooking in advance, smash burger tacos are not prep-ahead friendly. As the finished tacos sit, the tortillas absorb the juices and special sauce and soften. For the ultimate crispy taco experience, serve your finished tacos as soon as possible. If you have leftover (refrigerated) tacos that you want to reheat, place them on a baking sheet and reheat in a 300-degree oven until the filling is hot and the tortillas are crisp.
Smash Burger Tacos
Ingredients
For the Sauce
- 1/4 cup mayonnaise of choice
- 1 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon mustard, Dijon or yellow
- 1/2 teaspoon hot sauce, or more/less to taste
For the Tacos
- Neutral oil, canola oil, vegetable oil or cooking spray for coating the pan
- 1 pound ground beef, preferably 85% lean/15% fat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 4 6-inch flour tortillas (fajita size), or corn tortillas, or gluten-free tortillas
- 4 slices American cheese, or cheese of choice
For Serving
- Shredded lettuce
- Diced red onion
- Diced tomatoes
- Avocado
- Hot peppers
Instructions
- To make the sauce, in a small bowl, combine the mayonnaise, ketchup, relish, mustard, and hot sauce. Mix well and set side.
- In a medium bowl, combine beef, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into four equal rounds.
- Coat a large skillet or griddle with a thin coating of oil (or cooking spray) and preheat to medium-high heat. Place the beef patties on the hot pan, immediately top with the tortillas and press down with a large spatula, grill press, or bottom of a saucepan until the burger is very thin and almost the size of the tortilla. Cook for 2 to 3 minutes, until the beef is nicely seared. If necessary, work in batches to prevent crowding the pan.
- Flip and top with the cheese. Cook for 1 to 2 more minutes, until the tortilla is puffed up, golden brown, and crisp and the cheese melts. Be careful not to burn the tortillas.
- Remove the smash burger tacos from the pan, garnish with your favorite toppings and the sauce and serve.