Upgrade your Taco Tuesdays with these mouthwatering, savory, fresh Smash Burger Tacos.
Tacos filled with ground beef and cheese have long been a Tex-Mex twist on a traditional Mexican dish. And these smash burger tacos give beef tacos a fresh, unforgettable update.
The smash burger was supposedly invented in Kentucky in the 1960s but has become increasingly popular over the last 20 years. Even now, a chain restaurant, Smashburger, which features a juicy beef burger smashed onto a flat-top grill, is a step up from your average fast food joint.
My go-to burger order is medium, topped with American cheese, lettuce, pickles, and lots of salt. I’ll take veggies on it, too, like avocados or tomatoes. I never use just ketchup, but I love a special sauce. As for my taco preferences, I always order soft-shell tortillas, beef, cheese, and lettuce. So, I basically dreamed up this smash burger taco to combine the best parts of two of my favorite fast-food dishes. I love the savoriness of the beef patty, topped with melty cheese, the sweet yet zesty sauce, the crunch of fresh lettuce and tomato, all wrapped up in the perfect handheld soft taco shell.
If you’re a vegetarian, you won’t have to miss out on this tasty meal when you use plant-based beef substitutes like Beyond Beef or Impossible Ground Beef. However, since the fat content is way different from that of actual beef, you will have to compensate so your “burgers” aren’t dry and so they get crispy outside. I recommend cooking the Impossible or Beyond patties in butter or olive oil for best results.
Whether you use real ground beef or a plant-based substitute, trust me: When you show up with this smash burger taco next Tuesday, you will have everyone begging for more.
Does lean-to-fat ratio matter with beef?
As a seasoned home chef, I can tell you that those lean-to-fat percentages on beef packaging do make a difference. For our yummy smash burger tacos, the recipe calls for 80/20, meaning 80% lean to 20% fat. My dad, a lifetime chef and culinary teacher, has always said, “Fat is flavor,” and this rings true for our smash burger tacos. Since we flatten out the burger by smashing it, you may worry it will be overcooked and dry. However, with the right amount of fat melted into this burger, it stays juicy, and we get a crisp but delicious outcome.
How do I store leftovers?
While smash burger tacos are best when enjoyed fresh, they can be stored if you have leftovers. Store the beef patties in their taco shell in an airtight container in the fridge for up to 3 days. Keep the toppings separate. When ready to enjoy, reheat your smash burger tacos on the stove in a dry nonstick skillet or griddle over medium heat. Add toppings and enjoy!
Serving suggestions
I love that these smash burger tacos bring together taco night and a backyard BBQ, giving us endless choices of what to serve alongside them. Cut your folded smash burger tacos in half as an appetizer, making them easier to handle as finger food. Serve with Chunky Guacamole and Peach Salsa for a perfect summer nosh. You’ll also have to step up your sides if you’re serving these at your next cookout. Go for perfectly Crispy Shoestring Fries, Fancy Truffle Fries, or healthy-ish Zucchini Fries. And be sure to make extra smash burger taco sauce for dipping! Finally, wash it all down with a refreshing Easy Watermelon Margarita!
Ingredients
- 1/3 cup mayonnaise
- 1 1/2 tablespoons ketchup
- 1 1/2 teaspoons yellow mustard
- 2 1/2 teaspoons pickle relish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound ground beef 80% lean, 20% fat
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 small flour tortillas 6-inch
- 4 slices American cheese
- 3/4 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup sliced dill pickles
- Burger sauce optional
Instructions
- In a bowl, whisk together the mayonnaise, ketchup, mustard, pickle relish, garlic powder, and onion powder until well combined. Adjust seasonings as needed. Set aside.
- In a separate medium bowl, mix the ground beef with kosher salt and black pepper. Stir gently to combine, taking care not to overwork the meat.
- Divide the seasoned ground beef into four equal portions and form each into a ball.
- Heat a large skillet or griddle over medium-high heat until hot.
- Place beef balls on the hot skillet. Put a tortilla on each, then press down with a spatula or burger press to flatten the beef into thin patties that stick to the tortillas.
- Cook for 3 to 4 minutes until the beef is browned and crispy around the edges.
- Gently turn each tortilla and patty so that the tortilla rests on the skillet. Add a slice of American cheese on top of each patty.
- Continue cooking for 2 to 3 minutes until the cheese melts and the tortilla gets crispy.
- Remove the tortillas from the skillet. Add shredded lettuce, diced tomatoes, onions, pickles, and a spoonful of burger sauce to each taco.
- Fold the tortillas over to form tacos and serve immediately while warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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