Smashed Burger Tacos

Name: Smashed Burger Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs ground beef (80/20); 1 tsp salt; 1/2 tsp black pepper, cracked; 1/2 tsp garlic powder; 8 small flour tortillas; 8 American cheese slices; 1/2 cup mayonnaise; 1/4 cup ketchup; 2 tsp yellow mustard; 2 tbsp dill pickle relish; 2 cups iceberg lettuce, shredded; 16 slices dill pickles, sliced; 1/2 cup yellow onion, finely diced

A ball of seasoned ground beef smashed straight onto a flour tortilla on the griddle, folded over melty cheese, and topped with burger sauce, lettuce, and pickles. Still ranking on every viral food list.

30 minEasyServes 4640 cal/serving

AmericanDinnerStovetopStandardHigh ProteinNut-FreeShellfish-FreePork-FreeAlcohol-Free

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Ingredients

1 1/2 lbs ground beef (80/20)
1 tsp salt
1/2 tsp black pepper, cracked
1/2 tsp garlic powder
8 small flour tortillas
8 American cheese slices
1/2 cup mayonnaise
1/4 cup ketchup
2 tsp yellow mustard
2 tbsp dill pickle relish
2 cups iceberg lettuce, shredded
16 slices dill pickles, sliced
1/2 cup yellow onion, finely diced

Instructions

1

In a bowl, mix 1 1/2 lbs ground beef (80/20) with 1 tsp salt, 1/2 tsp cracked black pepper, and 1/2 tsp garlic powder. Divide into balls, one for each 8 small flour tortillas, and roll each ball loosely.
2

Make the burger sauce by stirring together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tsp yellow mustard, and 2 tbsp dill pickle relish in a small bowl. Set aside.
3

Heat a large griddle or skillet over medium-high heat. Place a ball of the beef mixture on a flour tortilla and press firmly with a sturdy spatula to smash the beef into a thin patty covering most of the tortilla.
4

Sprinkle a little of 1/2 cup finely diced yellow onion onto the beef and press it in lightly. Place the tortilla meat-side down on the griddle and cook for 2 to 3 minutes, undisturbed, until the beef is deeply browned and crisp at the edges and reaches an internal temperature of 160F.
5

Flip the whole tortilla-and-patty over so the beef side is up. Immediately lay a slice of 8 American cheese slices on top and fold the tortilla in half over the cheese. Cook for 1 more minute until the cheese melts and the tortilla is golden and crisp.
6

Repeat with the remaining beef and tortillas.
7

Open each folded taco slightly and drizzle in the burger sauce, then tuck in 2 cups shredded iceberg lettuce and 16 slices sliced dill pickles before serving.

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Questions

What internal temperature should Smashed Burger Tacos reach?

For Smashed Burger Tacos, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I use ground turkey instead of ground beef in Smashed Burger Tacos?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Smashed Burger Tacos uses 1 1/2 lbs ground beef (80/20).

Can I make Smashed Burger Tacos gluten-free?

Yes. The gluten in Smashed Burger Tacos is 8 small flour tortillas. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Smashed Burger Tacos contain eggs?

Yes: 1/2 cup mayonnaise. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Smashed Burger Tacos keep?

Refrigerate what is left of Smashed Burger Tacos within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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