Smash Burger Taco
A delicious fusion of juicy smash burgers and street tacos, wrapped in soft tortillas ideal for family dinners and gatherings.
Ingredients
Burger Sauce
- ½ cup mayo
- ¼ cup ketchup
- 1 tablespoon dill pickles (chopped)
- ½ teaspoon garlic powder
- ½ teaspoon pickle juice
- ½ teaspoon soy sauce
- ½ teaspoon rice vinegar
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Taco Filling
- 1 pound ground beef (80/20)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 slices American cheese
- 6 pieces flour tortillas (street taco size)
- shredded lettuce
- burger pickles
- optional toppings: bacon, white onions
Instructions
Make Burger Sauce
- In a small bowl, add the mayo, ketchup, chopped dill pickles, garlic powder, pickle juice, soy sauce, rice vinegar, paprika, kosher salt, and black pepper. Stir to combine and set aside.
Prep Burger Balls
- In a large mixing bowl, combine the ground beef with kosher salt and black pepper. Gently mix until just combined and divide into six equal-sized balls.
Prep Other Ingredients
- Have your tortillas, cheese, shredded lettuce, pickles, and any additional toppings ready to go.
Cook Patties + Toast Tortillas
- Preheat a flat-top griddle or skillet to medium-high heat (around 375°F). Place the burger balls on the griddle and press down with a burger press for 15-20 seconds.
- Let them cook for about 40 seconds, then flip the patties, placing a slice of cheese on each. Add your tortillas to the grill, close the lid, and let cook for approximately 2 minutes before flipping the tortillas.
- Lift each burger patty onto a tortilla once they’re done and transfer everything to a plate.
Finish Building Taco
- On each taco, layer shredded lettuce, a generous spoonful of burger sauce, and pickles. Add bacon and sliced white onion for extra flavor.
Notes
Serve warm for the best experience. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freeze wrapped tightly in foil for up to 2 months.