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Smashed Cheeseburger Tacos

Smashed cheeseburger tacos with crispy-edged beef patties folded into warm flour tortillas, topped with melted American cheese. Loaded with classic burger toppings and a tangy special sauce for a burger-and-taco fusion cross-section.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef (80/20)
  • 1.5 lb ground beef (80/20)
flour tortillas
  • 8 small flour tortillas
American cheese
  • 8 American cheese slices 1 slice per taco
butter
  • 0.25 cup butter, melted
lettuce
  • 1 shredded lettuce
tomatoes
  • 1 diced tomatoes
onions
  • 1 diced onions
pickles
  • 1 pickles, chopped
special sauce
  • 1 special sauce (mayo, ketchup, mustard mixed)
seasoning
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and shape the patties
  1. Form the ground beef into 8 small balls and season all sides with salt and pepper.
Toast tortillas and smash the burgers
  1. Heat a griddle or large skillet over high heat, then brush the tortillas with melted butter.
  2. Place the tortillas on the hot surface, set a beef ball on each, and smash flat with a heavy spatula.
  3. Cook for 3-4 minutes until the beef develops a crispy crust, with the edges visibly browned.
  4. Flip the tortilla and beef together so the browned side stays in contact with the hot surface.
Melt cheese and assemble tacos
  1. Immediately top each smashed burger with American cheese and let it melt for 1-2 minutes.
  2. Remove from the heat, fold each tortilla like a taco, and keep the cheese-side inside.
  3. Fill the taco with shredded lettuce, diced tomatoes, diced onions, chopped pickles, and special sauce, letting the sauce lightly drip.

Notes

Pro tip: smash only once and press firmly to maximize crispy edges; if the pan smokes, slightly reduce heat but keep it high. Store leftovers covered in the fridge for up to 3 days, and reheat tacos in a skillet to re-crisp the beef (toppings separate best). Freezing is not recommended for assembled tacos. For a lighter option, use lean ground beef (90/10) and reduced-sodium pickles while keeping the same special sauce mix.