Smash Burger Tacos with Big Mac Sauce
An easy 20 minute dinner recipe where ground beef is smashed into tortillas, allowing the fat to crisp up the outside. Filled with all your favorite burger toppings and a classic homemade burger sauce.
Servings: 4 people
Ingredients
Smash Burgers
- 1 pound ground beef 85/15 recommended
- Kosher salt and black pepper
- 4-6 flour tortillas 5-7” size, will need 6 for smaller tortillas
- 4 slices American cheese
- 1 cup shredded iceberg lettuce
Burger Sauce
- 1/2 cup mayonnaise
- 4-5 dill pickle rounds finely chopped
- 3 tablespoons ketchup
- 2 teaspoons yellow mustard
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons dried shallots or 1 tablespoon finely chopped fresh shallot
Instructions
- Begin by making the burger sauce as the burgers will cook very quickly. Stir together all the ingredients and refrigerate till ready to use.
- Separate the beef into balls (4 for 4 ounce balls, and 5-6 for 3 ounce) balls. Heat a cast iron pan or griddle over medium high heat. When hot, place one ball of beef into the middle of the pan. Season the beef with salt and black pepper, then place the tortilla on top and use a large metal spatula or small pot to smash the beef down so it forms a very thin patty. Cook the meat for 2 minutes, or until the color of the beef is dark and crisp on the bottom.
- Use a metal spatula to scrape underneath the beef and flip the taco, then reduce the heat to low and add the cheese on top of the beef patty. Cover with a lid and allow the cheese to melt for about 1 minute.
- While warm, top the taco with shredded iceberg lettuce and burger sauce.
Notes
- If using smaller tortillas, adjust the meat into 6 sections (about 3-3.5 ounces each). For larger, use 4 (4 ounce) balls.
- A higher fat content will not only taste better, but will help the tortillas crisp up, so you don't want to go too lean with the ground beef. 85/15 is the perfect blend.
- You don't need a griddle or blackstone for this recipe, a cast iron pan will work well. You may just have to work in batches.
- These aren't essential but a burger press, sturdy metal spatula to get under the beef so it doesn't stick, and a metal lid to cover the taco make the cooking process easier.
- Nutrition facts include using the full amount of burger sauce, but you may have some leftover!
Nutrition
Calories: 407kcal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1008mg | Potassium: 515mg | Fiber: 1g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 4mg
