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Smash Burger Tacos

Smash burger tacos with ultra-thin crispy patties and caramelized edges, topped with melted American cheese and quick pickle crunch. Cook the beef on a buttered cast iron griddle, warm the shells, then pile high with lettuce, tomato, and red onion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Cuisine: Fusion
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 4 corn or flour taco shells
  • 4 American cheese slices
  • 8 dill pickle chips
  • 4 tomato slices
  • 1 cup shredded lettuce
  • 0.25 cup diced red onion
  • ketchup to taste
  • mustard to taste
  • salt to taste
  • pepper to taste
  • butter for the griddle

Equipment

  • 1 cast iron skillet

Method
 

Smash and caramelize the patties
  1. Heat a cast iron skillet over medium-high heat and lightly butter the surface. Divide the ground beef into 4 equal portions and place them on the griddle.
  2. Smash each patty very thin, about 1/4 inch thick, using a sturdy spatula. Cook without moving for 2-3 minutes until the edges are crispy and caramelized.
  3. Flip each patty and immediately top with a slice of cheese. Cook for another 1-2 minutes until the cheese melts and the surface looks glossy.
Warm shells and assemble
  1. Warm taco shells briefly until pliable, then place one smashed burger patty in each. Top with dill pickle chips, tomato, lettuce, and diced red onion.
  2. Drizzle with ketchup and mustard to taste, then finish with salt and pepper to taste for balance. Serve right away while the patties are still crisp at the edges.

Notes

For the crispiest ultra-thin patties, smash quickly and keep them undisturbed for the full 2-3 minutes before flipping. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked patties only up to 2 months. For a lower-fat swap, use 90% lean (or leaner) ground beef and reduce the amount of butter used on the griddle.