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Smash Burger Tacos

Smash burgers meet taco fusion in these griddle tacos with an ultra-thin crispy beef patty and cheese oozing out. The beef gets smashed lacey on a smoking-hot griddle, then flipped with the tortilla for melty, foldable taco shells.
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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
  • 1.5 lb ground beef (80/20)
Tortillas and cheese
  • 8 small flour or corn tortillas
  • 8 slices cheddar or American cheese
Taco toppings
  • 1 shredded lettuce
  • 1 pico de gallo
  • 1 sliced jalapeños
  • 1 sour cream
  • 1 hot sauce
Seasoning
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep the beef
  1. Divide the ground beef into 8 portions and roll each portion into a ball, then season with salt and pepper. Keep the balls even in size so they smash uniformly.
Smash and crisp on the griddle
  1. Heat a griddle or cast iron skillet over high heat until smoking hot. Choose a surface that’s already very hot so the meat sears immediately.
  2. Place the tortillas on the griddle. Warm them just until they’re ready to cling to the beef.
  3. Place a beef ball on each tortilla, then smash as thin as possible with a heavy spatula. Press until the patty spreads to the tortilla area.
  4. Cook for 2-3 minutes until the edges are crispy and lacey. Let the beef develop a deep browned, crisp rim before flipping.
  5. Flip the tortilla and beef together. Keep them together so the tortilla becomes the taco shell as the beef finishes.
Melt cheese and fold
  1. Immediately add cheese on top of each smashed beef taco and cook for another 1 minute until melted. Position cheese so it oozes as it melts.
  2. Fold each taco like a taco and fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce. Serve right away while the beef and cheese are hot.

Notes

Pro tip: smash right after the beef hits the hot surface so you get maximum lacy crisping—avoid moving the patties during the first 2-3 minutes. Store assembled tacos not recommended; keep cooked beef and toppings separate in the fridge up to 3 days. Reheating: warm beef on the skillet for best texture, then re-melt cheese. Freezing: freeze cooked beef patties only up to 2 months; thaw in the fridge and re-crisp in a skillet. Dietary swap: use turkey or 90/10 ground beef for a leaner option while keeping the same griddle method.