How can you go wrong with a mashup of beef and tortilla? Answer: You cannot. This smashburger tacos recipe is an instant classic.
These Viral Smashburger Tacos Are Just as Tasty as You’d Imagine
Some combinations are so perfect that they’ve become timeless classics. Who doesn’t know peanut butter and jelly, macaroni and cheese or chicken and waffles? Yet the universe is vast and there are plenty of perfect flavor combinations still waiting to be discovered. I realized this when I made this viral for smashburger tacos recipe. Where has this combination of griddle-cooked burgers and tortillas been all my life? I’m a convert.
What Is the Appeal of Smashburger Tacos?
Is it the juicy, oozing beef patty? Is it the crispy tortilla? Is it the tangy sauce or the pickles? Or is it some combination of everything, the satisfying sum of all parts? Yes. “Smashburger tacos are hitting the streets with layers of crispy beef and all the toppings,” announces a TikTok creator in his video. They’re a crowd-pleaser—we predict it’s going to be the summer of the smashburger taco. So hop on board now. Oh, and be sure you make the burger sauce, which tastes like Big Mac sauce.
@chilesandsmoke Smashburger Tacos are hitting the streets. Grab some tortillas and let’s GO! I’ve been working on this process for a bit and realized that smashing the meat with the flour tortilla directly on the griddle is very effective, and saves a few steps of preparation. The full walkthrough is in my bio. These cook quickly, and with a tortilla instead of the buns you can crush more meat + toppings. #smashburgertacos #smashburgers #streettacos ♬ original sound – chilesandsmoke
How to Make the Smashburger Tacos Recipe
This recipe below (which makes eight smashburger tacos) is straightforward. But things come together fast on the griddle, so make sure you have all the elements ready to go before you start. While there are any number of ways you can enjoy ground beef on tacos, there are a few tricks to this recipe.
• Always use flour tortillas, because they’re more absorbent and the meat sticks better.
• Make sure you season your meat with salt and pepper.
• Always use a flat top or a griddle. Use a burger press, or a heavy spatula to smash the burgers.
• While you can use any cheese, melty American is the way to go.
One note: Some commenters expressed concern that the tortilla side of the burger didn’t get fully cooked. One critical commenter even said, “dude only cooked one side of the burger.” But these fears are unwarranted. A tortilla is thin and the meat will cook through. “As long as the instructions were followed and the burger was smashed adequately flat,” answered @chileandsmoke, “the high heat will cook right through the beef, searing the surface and keeping the meat juicy. If there’s ever a question, flip the tortilla and warm it on a very low heat for a minute.”
Ingredients
For the burgers
- 1 pound ground beef, rolled into 2-ounce balls
- Salt and pepper
- 8 small flour tortillas
- 8 slices American cheese
- Burger sauce (recipe below)
- Pickle slices
- Shredded lettuce
For the burger sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons pickle relish
- 1 teaspoon apple cider vinegar
- Black pepper
Directions
Step 1: Roll the beef and get ready
Roll the beef into 2-ounce, slightly larger-than-golf-ball size balls, and season them. Get all the toppings ready. Shred the lettuce. Get your tortillas and pickles set. Combine all the burger sauce ingredients in a bowl and whisk together.
Step 2: Fire up the griddle
Turn some of the burners on high heat (where you’ll cook the burger) and others on low (for a cooler spot to rest the tortilla side after you flip).
Step 3: Toss it on and smash
Place the beef balls onto the griddle, then quickly place a tortilla flat on top and smash it down with a press or spatula. Make sure to press down until it’s very thin. Don’t worry if the burger comes to the edge of the tortilla or is a little bigger. Cook the burger for two to three minutes, until the meat is dark and crisp. Then scrape, and flip to the cooler side of the griddle (make sure it’s the cooler side so the tortilla doesn’t get too crisp).
Step 4: Add the cheese, then the toppings
Top with a slice of American cheese and let melt. Remove from the heat and top with lettuce, pickles, and burger sauce. Serve immediately.
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Chili-Cheese BurgersInstead of topping my burgers with cheese, I like to shred it and mix it into the meat when shaping the patties. This way, I'm sure to get a little cheesy goodness in every bite. —Deborah Williams, Peoria, Arizona
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Feta Mushroom BurgersI got this recipe from my son-in-law and I tweaked it to make it healthier. The burgers are so quick to whip up on the grill on busy nights. —Dolores Block, Frankenmuth, Michigan
Sun-Dried Tomato Turkey BurgersThis recipe always brings back memories of my mom’s homemade sun-dried tomatoes in the summer. I’ve prepared the burgers with ground beef and ground turkey. Either way, they're fast and taste great! —Sammy Staab, Pensacola, Florida
Cajun Crab BurgersHere's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. —Athena Russell, Florence, South Carolina
Burgers with Spicy Dill SalsaWhen I make burgers or hot dogs for boating or barbecues, I do a take-along topping that tastes like relish meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California
Barbecue SlidersWhen guests dropped in by surprise, all I had was sausage and ground beef defrosted. We combined the two for juicy burgers on the grill. —B.J. Larsen, Erie, Colorado
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Pizzeria BurgersAs the mother of teenagers, I strive to find meals they like but that require little work on my part. I get many requests for these Italian-style hamburgers...I make them monthly. - Amy LaPointe, North Fond du Lac, Wisconsin
Peach & Vidalia BurgersTake one all-American patty and load it up Georgia-style with mayo, fresh sliced peaches and sauteed Vidalia onions.
Must-Have BurgersMy family thinks these juicy cheeseburgers are super deluxe, with or without a bun. Customize them with mushrooms, onion, bacon or a shot of hot chili sauce. —Susan Harju, Sioux Falls, South Dakota
Bison BurgersDijon mustard mixed into the patty, luscious caramelized onions and melty Swiss really elevate this bison burger! Serve the burgers with a generous portion of onions, some peppery arugula and mayonnaise. —Gabriella DiSanto, Lancaster, Pennsylvania
Stovetop BurgersYou don't need a grill to create these juicy, tender burgers. This recipe uses the stovetop to create restaurant-quality burgers that just might be the best you've ever had! —Lindsay Mattison, Hillsboro, Oregon
Grilled Cheese BurgerCheeseburgers served grilled cheese-style on white bread are a go-to meal for us. Dunk in a side of ketchup and you're golden! —Anna Miller, Churdan, Iowa
Air-Fryer BurgersNo time to defrost burger patties? Make air-fryer frozen burgers. No thawing is necessary—and the cleanup couldn't be easier!
Originally Published on Reader's Digest
