Main Dishes · No. 172
Smash Burger Tacos
Smash burger tacos combine the best of two favorite foods into one viral recipe. Featuring crispy-edged beef patties, a creamy pickle-spiked sauce and toasted flour tortillas, they're the tacos of our dreams.
Serves 8Total time 25 min519 calories per servingMexicanDinner
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons chopped dill pickle
- 2 teaspoons yellow mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- TACOS:
- 8 mini flour tortillas (street taco size)
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices American cheese
- 1/2 cup shredded lettuce
- 1/2 cup sliced sweet pickles
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped tomatoes, optional
Method
- In a small bowl, combine the mayonnaise, ketchup, dill pickle, mustard, garlic powder, onion powder, salt and pepper. Cover and refrigerate until ready to use. Editor's Tip: This sauce tastes even better as it sits, so feel free to make it earlier in the day or even the day before.
- Season the ground beef with salt and pepper. Divide the ground beef into eight equal-sized balls. Editor's Tip: No need to roll the meat into an even round, like a meatball, because loosely shaped meat will flatten more easily and create those signature smash burger crispy edges.
- Heat a large skillet over medium heat. Working in batches, place one portion of ground beef in the skillet. Immediately top with a tortilla and press down with a burger press or flat spatula until the beef is 1/4-inch-thick. Cook until the beef gets brown and crisp, one to two minutes. Flip the tortilla and top with one slice of cheese. Cover and cook until the tortilla is browned, about one minute longer. Repeat with the remaining tacos.
- Serve the tacos immediately with the prepared sauce. Top with lettuce, pickles, onion, and if desired, tomatoes.
Notes
- Times from the recipe page: prep 20 min, cook 5 min, total 25 min.
- 519 calories per serving, from the recipe page (yield as listed: 8 tacos).
- Recipe and photo from Taste of Home (tasteofhome.com), by Melissa Gaman. Saved for personal use.