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Smash Burger Tacos

Smash burgers meet taco fusion in these crispy griddle tacos, where ultra-thin beef patties get lacey edges and melt cheese in the shell. Each taco is folded with shredded lettuce, pico de gallo, jalapeños, sour cream, and hot sauce for a cheesy, crunchy bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef (80/20)
  • 1.5 lb ground beef (80/20) Divide into 8 portions and season right before smashing.
Tortillas
  • 8 small flour or corn tortillas Use small tortillas so each smash fits inside.
Cheese
  • 8 cheddar or American cheese Lay slices so cheese melts and pulls as the taco is assembled.
Toppings
  • 0.5 cup shredded lettuce
  • 0.5 cup pico de gallo
  • 2 tbsp sliced jalapeños Add more for heat.
  • 0.25 cup sour cream
  • 2 tbsp hot sauce Drizzle to taste.
  • 1 salt and pepper to taste Season beef only; keep it to taste.

Equipment

  • 1 cast iron skillet
  • 1 cast iron skillet

Method
 

Prep the beef
  1. Divide the ground beef into 8 portions and roll into balls, then season each with salt and pepper.
Smash on the griddle
  1. Heat a griddle or cast iron skillet over high heat until smoking hot.
  2. Place the tortillas on the griddle and set 1 beef ball on each.
  3. Smash as thin as possible with a heavy spatula, keeping the beef as even as you can.
  4. Cook for 2-3 minutes until the edges are crispy and lacey.
  5. Flip the tortilla and beef together in one motion so the crisp stays on the outside.
  6. Immediately add cheese on top and cook for another 1 minute until melted.
Fold and finish
  1. Fold each tortilla like a taco while the cheese is still hot and stretchy.
  2. Fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

Pro tip: smash fast and thin—when the griddle is smoking hot, the beef edges turn crispy before the center catches up, which is what makes the texture. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot skillet to re-crisp the edges. Freezing isn’t recommended because tortillas soften after thawing. For a gluten-free swap, use small corn tortillas only.