Go Back

Smash Burger Tacos

Smash burgers become taco fusion: ultra-thin, crispy beef patties cooked on a smoking-hot griddle and folded into tacos with a cheese pull. Each taco gets a crunchy lace edge, melted cheddar, and classic toppings like pico de gallo, jalapeños, sour cream, and hot sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Smash burger taco base
  • 1.5 lb ground beef 80/20 for best browning and juicy crispy edges
  • 8 flour or corn tortillas Use small tortillas so the beef smash fits
  • 8 cheddar or American cheese slices Cut into slices for easy melting
  • 0.5 cup shredded lettuce For crunch inside the taco
  • 0.5 cup pico de gallo Adds fresh tomato-onion flavor
  • 2 tbsp sliced jalapeños Adjust for heat
  • 0.25 cup sour cream For cooling tang
  • 2 tbsp hot sauce For finishing heat
  • 0.5 tsp salt and pepper Season to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Portion and season the beef
  1. Divide the ground beef into 8 portions and roll each into a ball, then season all sides with salt and pepper.
  2. Set the seasoned beef balls aside while you preheat the griddle.
Smash and crisp on high heat
  1. Heat a griddle or cast iron skillet over high heat until smoking hot.
  2. Place the tortillas on the hot surface and put a beef ball on each, then smash as thin as possible with a heavy spatula.
  3. Cook for 2-3 minutes until the edges are crispy and lacey, then flip the tortilla and beef together.
Melt cheese and fold into tacos
  1. Immediately add the cheese on top of the smashed beef and cook for another 1 minute until melted.
  2. Fold each taco like a taco and fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

For the crispest lace edges, keep the pan truly smoking hot and smash fast so the beef spreads thin before it cools. Assemble toppings only after melting so the cheese stays molten for the best cheese pull. Store cooked beef patties in the fridge up to 3 days (reheat on a hot skillet to re-crisp), and freeze up to 2 months; thaw in the fridge. For a dairy-light option, use reduced-fat cheddar or a reduced-fat meltable American style slice.