30-Minute Dinners
Smash Burger Tacos
Crispy-edged beef smashed directly onto tortillas, then loaded with pickles and tangy burger sauce.
Directions
Make the sauce
Stir mayonnaise, ketchup, mustard, pickle brine, and garlic powder.
Press the beef
Divide beef among tortillas and press into a very thin, even layer that reaches the edges. Season the beef side.
Sear
Place tortillas beef-side down on a hot dry griddle. Press firmly for 10 seconds and cook 2 to 3 minutes until deeply browned.
Flip and melt
Flip, add cheese, and cook 60 to 90 seconds until tortilla is crisp and cheese softens.
Top
Add sauce, lettuce, and pickles. Fold and eat immediately.
Why this works
Swaps & notes
Easy swaps
- Use ground turkey with a lightly oiled griddle.
- Cheddar works, though American cheese melts more smoothly.
- Add diced onion to the beef side before smashing.
Cook notes
- Use a sturdy metal spatula or burger press.
- Do not make thick beef layers; thin is what cooks safely before the tortilla burns.
Storage
Best fresh. Refrigerate cooked meat-tortilla bases up to 2 days and reheat on a griddle before topping.
Questions
Is the beef fully cooked?
A thin layer cooks quickly, but verify 160°F if you are unsure.
Can I use corn tortillas?
They tend to crack under the beef; flour tortillas are more reliable.
Can I make them for a crowd?
Keep finished tacos warm on a rack in a 200°F oven and add cold toppings at serving time.