Description
The BEST Smash Burger Tacos with homemade burger sauce, toasted tortillas, lettuce and burger pickles! A recipe you are sure to love!
Ingredients
Scale
Burger Sauce:
- 1/2 cup mayo
- 1/4 cup ketchup
- 1 tablespoon finely chopped dill pickles
- 1/2 teaspoon picked juice
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
Smash Burger Tacos:
- 1 pound ground beef, 80/20
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 slices American cheese
- 6 flour tortillas, street taco size
- shredded lettuce
- burger pickles
- (optional) other toppings: bacon, white onions
Tools (optional):
Instructions
- Make Burger Sauce: Add Burger Sauce ingredients to a small bowl, stir to combine. Set aside.
- Prep Burger Balls: Add ground beef, salt and pepper to bowl. Mix to combine. Divide into 6 equal-sized balls. Set aside.
- Prep Other Ingredients: Make sure you have your tortillas and cheese, salt + pepper ready to bring to your Blackstone. Also make sure your other toppings are ready to go (shredded lettuce, burger pickles). The cook time goes super fast so having everything prepped is a must!
- Cook Patties + Toast Tortillas: Preheat flat top griddle to a medium-high heat. Place balls on flat top. Using a burger press, slowly press down on each ball to flatten until the patties are flattened as much as you possibly can. This will take 15-20 seconds per patty. Let sit and cook for the next 40 seconds (feel free to season patties at this point if you want). Flip and immediately add a slice of cheese to each – this is also when you will put the tortillas on the cook top. Close lid and let burgers cook approx. 2 minutes. Open lid and flip tortillas. Use spatula to lift patties up and place on top of toasted tortilla. Transfer to plate.
- Finish Building Taco: Add shredded lettuce, burger sauce, and pickles. Feel free to also add bacon and thin white onion if you want. Enjoy!
Notes
- Testing – what we learned: we tested the method where you place a tortilla to top of the raw ball of ground beef and flatten them together, cook and then flip …. we did NOT like it. We had a hard time making sure the meat was cooked through on the tortilla-side while not over-cooking it on the opposite side + the grease didn’t have anywhere to go so it got soaked up by the tortilla leaving us with overcooked meat on a sad, soggy tortilla. Soooo we changed up the method and this worked perfectly every time!
- Cast Iron Skillet: you can definitely make these in a large skillet, but it might work best if you use two skillets, one for the burger and one for the tortillas so they can be done at the same time.
- Burger Press + Paper Squares: you can definitely get away with using a wide spatula and maybe pressing down on it with a full can of beer or something, but the burger press really is nice here! You can also place a paper square between the ball of ground beef & burger press when you press it down to keep it from sticking. We didn’t and obviously it worked just fine, but feel free to use these as well.
Nutrition
- Serving Size: 1 taco
- Calories: 405
- Sugar: 4.2 g
- Sodium: 1247.8 mg
- Fat: 19.1 g
- Carbohydrates: 31.9 g
- Protein: 25.4 g
- Cholesterol: 57.8 mg