Smash Burger Tacos

Smash burgers turned taco fusion: ultra-thin, crispy beef patties cooked on a smoking-hot griddle, folded into tortillas with cheese that melts and oozes. Each taco is finished with lettuce, pico de gallo, jalapeños, sour cream, and hot sauce for a bold handheld crunch.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 servings

Course: Main Dish

Cuisine: Mexican-American Fusion

Calories: 780

Ingredients Equipment Method Notes

Ingredients

Smash burger taco filling

1.5 lb ground beef 80/20
8 flour or corn tortillas small
8 cheddar or American cheese slices use 8 slices
0.5 cup shredded lettuce
0.5 cup pico de gallo
0.25 cup sliced jalapeños
0.25 cup sour cream
2 tbsp hot sauce
0.5 tsp salt to taste
0.5 tsp pepper to taste

Equipment

1 cast iron skillet
1 griddle

Method

Prep the beef portions

Divide the ground beef into 8 portions and roll into balls, then season each with salt and pepper.

Smash and crisp the patties

Heat a griddle or cast iron skillet over high heat until smoking hot, then lay tortillas on the surface.
Place a beef ball on each tortilla and smash as thin as possible with a heavy spatula.
Cook for 2-3 minutes on high heat until edges are crispy and lacey, then flip tortilla and beef together.
Immediately add cheese on each taco and cook for 1 minute until melted.
Fold each tortilla like a taco, then fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

For the crispiest lacey edges, keep the griddle at high heat so the beef sears instantly after smashing. Assemble tacos right away so the cheese stays molten and the tortillas stay crisp; refrigerate leftovers in an airtight container up to 2 days, but expect texture loss. Freezing isn’t recommended for tacos with melted cheese and fresh toppings. If you want a lighter option, use lean ground beef (at least 90/10) and swap in reduced-fat cheese slices.