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Big Mac Smash Burger Tacos

Big Mac smash burger tacos with crispy, pressed beef patties and a tangy Big Mac sauce layered on warm tortillas. Finished with melted American cheese, pickles, lettuce, and diced onion for a handheld comfort-food fusion bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

ground beef (80/20 blend)
  • 1 lb ground beef (80/20 blend) Thin, 8 small portions for pressing.
onion
  • 0.5 onion Thinly slice for toppings.
corn tortillas or small flour tortillas
  • 8 corn tortillas or small flour tortillas Warm before assembling.
American cheese
  • 4 American cheese Use 1 slice per patty that will be cheesed.
vegetable oil
  • 1 tbsp vegetable oil Lightly grease the hot skillet.
Big Mac sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp relish
  • 1 tsp mustard
  • 1 tsp paprika
  • 0.25 tsp salt
  • 0.25 tsp pepper
toppings
  • 1 pickles Shredded.
  • 1 shredded lettuce
  • 1 diced onion For topping after lettuce.

Equipment

  • 1 cast iron skillet

Method
 

Make the Big Mac sauce
  1. Whisk mayonnaise, ketchup, relish, mustard, and paprika with salt and pepper until smooth and evenly pink-tinted.
Smash and cook the patties
  1. Heat a cast-iron skillet over high heat until very hot, then lightly oil the surface.
  2. Form the ground beef into 8 thin patties.
  3. Place patties into the skillet in batches and press down hard with a spatula for 1-2 minutes per side until the edges are crispy.
  4. Top 4 patties with American cheese and cook just until melted.
Warm tortillas and assemble
  1. Warm the tortillas until pliable.
  2. Spread Big Mac sauce on each tortilla.
  3. Layer with a cheesed patty, pickles, shredded lettuce, and diced onion.
  4. If desired, top with another patty and serve immediately.

Notes

Pro tip: press the beef firmly and keep the skillet very hot so you get lacy, crispy edges before you flip. Store leftovers in the fridge up to 3 days; reheat the patties in a skillet for best texture. Freezing is not recommended for assembled tacos. For a lighter option, use 90/10 ground beef to reduce grease while keeping the smash technique the same.