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Big Mac Smash Burger Tacos

Big Mac smash burger tacos with a crispy, press-down patty and creamy Big Mac sauce. Melted American cheese and crunchy pickles and onions piled onto warm tortillas for a comfort-food fusion bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Fusion
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef (80/20 blend)
Onion
  • 0.5 onion, thinly sliced
Tortillas and cheese
  • 8 corn tortillas or small flour tortillas
  • 4 American cheese slices
Cooking fat
  • 1 tbsp vegetable oil
Big Mac sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp relish
  • 1 tsp mustard
  • 1 tsp paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 0.5 cup pickles, shredded
  • 1 cup shredded lettuce
  • 0.25 cup diced onion

Equipment

  • 1 cast iron skillet

Method
 

Make the Big Mac sauce
  1. Whisk together mayonnaise, ketchup, relish, mustard, paprika, salt, and black pepper until smooth. Chill only if you’re prepping ahead; otherwise keep it at room temperature.
Smash and cook the burger patties
  1. Heat a cast-iron skillet over high heat until very hot, then lightly slick with vegetable oil. The surface should look shimmery and ready to sizzle.
  2. Form the ground beef into 8 thin patties. Press them evenly so they cook fast and crisp at the edges.
  3. Cook patties in batches, pressing down hard with a spatula for 1-2 minutes per side until the edges are crispy. Flip only once so you build a dark sear.
  4. Top 4 patties with American cheese and cook until melted, about 30-60 seconds. Look for bubbling cheese and slightly browned beef around the edges.
Warm tortillas and assemble tacos
  1. Warm the tortillas until pliable and hot. They should flex without cracking.
  2. Spread Big Mac sauce on each tortilla. Use enough to coat, but keep the center from getting soggy.
  3. Layer with a smashed patty, pickles, shredded lettuce, and diced onion. Add height by piling toppings lightly in the middle.
  4. Top with another patty if desired, then serve immediately. The crunch is best right away while the cheese is still melted.

Notes

For the crispiest edges, make the patties thin and press hard for the full 1–2 minutes per side without lifting the spatula early. Store leftovers covered in the fridge up to 3 days; reheat patties in a skillet for best texture (tortillas in a dry pan). Freezing isn’t recommended for the assembled tacos, but you can freeze cooked patties for up to 2 months. For a lighter option, use 90/10 ground beef and drain excess fat after cooking.