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Smash Burger Tacos: The Easy, Cheesy Dinner You Didn’t Know You Needed

Smash Burger Tacos on wooden board with cheese and pickles
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Big Mac smashburger tacos with extra-smashed beef patties, melty American cheese, and homemade Big Mac sauce on warm flour tortillas.

Ingredients

Scale
  • For the Smashburger Patties:
  • 1 lb ground beef (80/20 for juicy burgers)
  • Salt and black pepper to taste
  • 4 slices American cheese
  • For the Big Mac Sauce:
  • 1 cup mayo
  • ¼ cup sweet pickle relish
  • 2 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1¼ tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ⅛ tsp white pepper (optional)
  • For the Assembly:
  • 4 medium flour tortillas
  • ½ cup shredded iceberg lettuce
  • ¼ cup finely diced white onion
  • Dill pickle slices
  • Optional: sesame seeds for garnish

Instructions

1. In a medium bowl, whisk together mayo, sweet pickle relish, mustard, vinegar, paprika, onion powder, and garlic powder. Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to let the flavors meld.

2. Heat a skillet over medium heat. Place a flour tortilla in the dry skillet and cook for 1–2 minutes on each side until lightly charred and puffed in spots. Set aside and repeat with the remaining tortillas.

3. Divide the ground beef into 4 equal balls (about 4 oz each). Heat a cast iron skillet or griddle over medium-high heat until hot.

4. Place a beef ball on the skillet and press down firmly with a spatula (use parchment paper to prevent sticking). Smash the patty thin, about ¼ inch thick.

5. Sprinkle with salt and pepper. Cook for 2 minutes, then flip and top with a slice of American cheese. Cook for another 1–2 minutes until the edges are crispy and the cheese is melted.

6. Spread a generous layer of Big Mac sauce on each tortilla.

7. Add shredded lettuce, diced onion, and pickle slices.

8. Place a cheesy smashburger patty on top of each tortilla and fold like a taco or wrap for a sandwich-style bite.

9. Serve warm with extra Big Mac sauce on the side for dipping.

Notes

Top Tips:

 

Smash the burgers quickly when they hit the hot skillet to get a crispy, caramelized crust. Don’t press them again while cooking to keep the juices in.

Lightly char the tortillas before cooking the burgers. This ensures the tortillas have time to cool slightly, making them easier to handle when assembling.

Keep the lettuce and pickles crisp by adding them just before serving, so they don’t wilt from the heat.

Nutrition

Find it online: https://paulakitchen.com/smash-burger-tacos/