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Smash Burger Tacos

Smash burger tacos with ultra-thin crispy patties and caramelized edges, topped with melty American cheese and crunchy dill pickles. Quick griddle method makes the edges crisp while the cheese melts right on top.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
taco shells
  • 4 taco shells corn or flour
American cheese
  • 4 American cheese slices
dill pickle chips
  • 8 dill pickle chips
tomato slices
  • 4 tomato slices
shredded lettuce
  • 1 cup shredded lettuce
red onion
  • 0.25 cup diced red onion
ketchup
  • 0.25 cup ketchup to taste
mustard
  • 0.25 cup mustard to taste
salt
  • 0.5 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
butter
  • 1 tbsp butter for the griddle

Equipment

  • 1 cast iron skillet

Method
 

Smash and caramelize the patties
  1. Heat a cast iron griddle or skillet over medium-high heat and lightly butter the surface. Divide ground beef into 4 equal portions and place them on the griddle.
  2. Smash each patty very thin, about 1/4 inch thick, using a sturdy spatula. Cook without moving for 2-3 minutes until the edges are crispy and caramelized.
  3. Flip each patty and immediately top with a slice of American cheese. Cook for another 1-2 minutes until the cheese melts.
Warm shells and assemble tacos
  1. Warm the taco shells, then place one smashed burger patty in each shell. Top with dill pickle chips, tomato slices, shredded lettuce, and diced red onion.
  2. Drizzle ketchup and mustard to taste over the tacos. Finish with a pinch of salt and black pepper if desired.

Notes

Pro tip: keep the patties very thin and don’t move them while they cook—this is what builds the caramelized, crispy edges. Refrigerate leftovers in a sealed container up to 3 days; rewarm patties in a skillet for best texture. Freezing isn’t recommended because the lettuce and pickles lose crunch. For a lighter option, use reduced-fat cheese and lean ground beef (90% or higher) without changing the smash-and-melt method.