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Smash Burger Tacos

Smash burger tacos with an ultra-thin, crispy beef patty cooked on a griddle for a cheesy oozing pull. Fold the smashed beef into warm taco shells and top with lettuce, pico de gallo, jalapeños, sour cream, and hot sauce for a taco fusion bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smash burger tacos
  • 1.5 lb ground beef (80/20) Use 80/20 for best crisp edges and juicy texture.
  • 8 small flour or corn tortillas Choose flour or corn based on preference.
  • 8 cheddar or American cheese slices For a fast melt and cheese pull.
  • 1 shredded lettuce For crunch and balance.
  • 1 pico de gallo Adds fresh tomato flavor.
  • 1 sliced jalapeños Use to taste for heat.
  • 1 sour cream Cool, creamy topping.
  • 1 hot sauce Add to taste.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the beef
  1. Divide the ground beef into 8 portions and roll into balls, then season each with salt and pepper to help the crust form.
Smash and crisp on the griddle
  1. Heat a griddle or cast iron skillet over high heat until smoking hot, so the tortillas and beef sear immediately.
  2. Place tortillas on the griddle and put a beef ball on each, then smash as thin as possible with a heavy spatula to create crispy, lacey edges.
  3. Cook for 2-3 minutes until the edges are crispy and lacey, using that visual crisping cue to know when to flip.
  4. Flip tortilla and beef together, keeping the patty attached to the shell.
Melt cheese and assemble
  1. Immediately add cheese on top of the smashed beef and cook for another minute until melted and glossy for an ooze-forward bite.
  2. Fold each taco like a taco and fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

Pro tip: smash the beef as thin as you can right away—thin contact with the super-hot surface is what creates the lacy, crispy edges. Store leftover cooked patties and toppings separately in the fridge up to 3 days; reheat beef in a hot skillet for best texture. Freezing isn’t recommended for the tacos, but you can freeze cooked beef patties (up to 2 months) and re-crisp them before assembling. For a lower-carb swap, use small corn tortillas or lettuce wraps instead of flour tortillas (the smash and cheese technique stays the same).