Smash Burger Tacos

Let's cook

1. 1

   Portion the beef

   Divide the beef into 8 loose 2 oz balls. Do not compact them — a loose ball spreads thinner and crusts better. Keep them cold until the pan is ready.

   💡

   Cold, loosely packed beef is the whole trick. Squeezing it makes the taco dense.

2. 2

   Get the pan screaming

   Heat a cast iron skillet or flat griddle over medium-high with the oil until it just begins to smoke. You want the surface hot enough that the beef sizzles hard on contact.

3. 3

   Smash onto the tortilla

   Lay a tortilla in the pan and put a beef ball on top. Press down hard with a sturdy spatula until the beef spreads to the tortilla edges — about 10 seconds of firm pressure. Season with salt and pepper.

   💡

   Press once and commit. Repeated pressing squeezes out the juice.

4. 4

   Cook and flip

   Cook 2 minutes until the beef edges are deep brown and lacy. Brush with mustard, scatter diced onion, then flip so the beef faces down. Cook 45 seconds more.

5. 5

   Melt and fold

   Flip back tortilla-side down, lay on a slice of cheese, and cover for 30 seconds to melt. Slide out, add lettuce, pickles, and burger sauce, then fold and serve immediately.

Nutrition & Safety