Smash Burger Tacos

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Juicy beef patties smashed onto soft flour tortillas with melty cheese and a creamy burger sauce, these smash burger tacos give you all the classic cheeseburger flavor in fun, handheld form and come together in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Sauce

½ cup mayonnaise
2 Tablespoons ketchup
2 Tablespoons sweet relish
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon coarse ground black pepper

Tacos

1 ⅓ pounds lean ground beef (we used 90/10)
1 Tablespoon Worcestershire sauce
1 Tablespoon kosher salt
½ teaspoon coarse ground black pepper
8 fajita size flour tortillas
8 slices cheddar cheese

Toppings

Shredded lettuce
Sliced cherry tomatoes
Dill pickle slices
Sliced red onion
Other burger toppings if desired

Instructions

In a small mixing bowl whisk together the mayo, ketchup, relish, lemon juice, Worcestershire sauce, paprika, onion powder, garlic powder, and pepper. Set aside.
½ cup mayonnaise, 2 Tablespoons ketchup, 2 Tablespoons sweet relish, 2 teaspoons lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon coarse ground black pepper
In a large mixing bowl, use your hands to mix together the beef, Worcestershire sauce, salt, and pepper. Try not to overmix. Divide into 6 equal portions and form into balls.
1 ⅓ pounds lean ground beef, 1 Tablespoon Worcestershire sauce, 1 Tablespoon kosher salt, ½ teaspoon coarse ground black pepper
Heat a skillet over slightly above medium heat. Make sure your pan is thoroughly heated before you start or your patties won’t get crispy. Spray the pan with cooking spray and place a meat ball in the center of the pan. Immediately press a tortilla over it, smashing it into a thin patty. It’s best to use a sturdy spatula or even a burger press. The patty should cover most of the tortilla. Cook for about 2 1/2-3 minutes without disturbing the patty. The patties are thin and will cook fast.
8 fajita size flour tortillas, 8 slices cheddar cheese
Use a spatula to scrape the burger meat off the pan and flip over. Place a piece of cheese on top of the patty and cover the pan with a lid. Cook for an additional 1-2 minutes until the tortilla is crispy. Remove from the pan and continue cooking the remaining tacos. I suggest spraying the pan in between each taco, if you get any sticking problems.
Top each taco with the sauce and your desired burger toppings before serving.
Shredded lettuce, Sliced cherry tomatoes, Dill pickle slices, Sliced red onion, Other burger toppings

Notes

Storage & Make Ahead

Sauce: Keeps in an airtight container in the fridge for up to 1 week.
Tacos: Best eaten fresh. Store leftovers in the fridge up to 3 days and reheat in a hot skillet or air fryer to crisp them back up.
Make Ahead: Mix the sauce, form the beef balls, and prep toppings up to a day in advance.
Freezing: Cooked patties freeze well for up to 2 months; assembled tacos don’t hold their texture.

Nutrition

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