Smash Burger Tacos are the easiest tacos you’ll ever make! The crispy edges on the beef, the melty cheese, and the toasted tortilla make these tacos irresistable!
Author’s Notes
Perfecting the Viral Smash Taco!
When Smash Tacos went viral last year, I had to try them. But my first attempt didn’t go so well. The meat didn’t brown how I wanted it to, flipping was messy, the cheese wouldn’t melt right, and the sauce was a bit bland.
BUT I loved the idea! So, I kept testing until I got it right. An electric griddle with a set temperature made a huge difference. Pressing the tortilla with a burger press gave perfectly browned meat (which means more flavor). Covering it with a pot lid after adding the cheese helped it melt beautifully without burning the tortilla.
I finished them off with my favorite sauce from these burger bowls and that was it. These are now the most flavorful and foolproof smash burger tacos I have ever made. My whole family gives them a big thumbs-up, and it’s honestly one of the fastest, easiest dinners I make!
Ingredients In Smash Burger Tacos
| Ingredient(s) | Helpful Notes |
|---|---|
| Ground Beef (80/20), Flour Tortillas (5–6 in), Neutral Oil (optional) | High-fat beef browns beautifully. I grab “fajita-size” tortillas. If using stainless steel, you’ll want to add oil. |
| Sharp Cheddar Cheese | Use sharp cheese for more flavor. A slice melts and holds everything together. |
| Salt & Pepper | Season beef generously for max flavor! |
| Mayo, Ketchup, Sweet Pickle Relish, Paprika | Use real mayo, and go with Heinz relish and ketchup for the best flavor. |
| Your favorite burger toppings! | I love using shredded iceberg lettuce, diced white onion, dill pickle chips, and a sprinkle of white sesame seeds. |
Top Tips For Making Smash Burger Tacos
- Use an electric griddle: A griddle keeps the heat consistent throughout cooking.
- Preheat the griddle well: A super hot surface creates a crispy crust and deeper flavor.
- Use 80/20 ground beef: More fat gives better browning and flavor, but I’ve also tried leaner beef (like 93/7) and it works.
- Keep the beef cold: Cold beef holds its shape and smashes more cleanly.
- Use a burger press or small pan: This ensures an even smash and helps set the crust.
Storage
These are best enjoyed fresh and do not store well once assembled. Store leftover components (uncooked beef, sauce, and toppings) separately. Burger sauce lasts up to 5 days in an airtight container in the fridge.
More Ways To Use Ground Beef:
Smash Burger Tacos
Equipment
- Electric griddle
Ingredients
- 1 pound ground beef (80/20), divide into six 2-1/2 oz. balls
- 6 flour tortillas “Fajita” size
- 6 slices sharp cheddar cheese or American cheese
- Salt and pepper
- 1 to 2 tablespoons vegetable oil only if using a stainless pan
- 1/2 cup mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon paprika
- ¼ teaspoon salt
- Toppings as desired see note 1
Instructions
- In a small bowl, whisk together all sauce ingredients until smooth. Chill while you prep the tacos.
- Heat an electric griddle to 400℉ and let it get very hot! Otherwise heat a dry cast-iron skillet over high heat until very hot. If using stainless steel, add 1 tbsp oil and swirl to coat.
- Divide and gently form cold beef into six 2-1/2-ounce balls.
- Press each beef ball onto one side of a tortilla as thin and evenly as possible. Season with salt and pepper. Place the tortilla beef-side down on the hot griddle. Immediately press with a burger press or small pan for 5 seconds to set the crust. Sear for 2 to 3 minutes until edges are deeply browned.
- Use a stiff metal spatula to release the beef from the pan (it should release easily if fully cooked). Flip so the tortilla side touches the heat. Quickly top with a slice of cheese and cover with a lid or metal bowl for about 1 minute, until cheese is melted and the tortilla is golden and crisp (watch closely).
- Fold gently and transfer to a plate. Top with your favorite toppings and a generous spoonful of sauce. Serve immediately.
- To batch cook, place finished tacos on a wire rack in a 200°F oven until ready to serve.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Change Things Up!
- Breakfast Smash Tacos: Add a fried egg, crispy bacon, and a drizzle of hot sauce.
- Spicy Jalapeño Popper: Mix chopped jalapeños into the beef or cheese, and top with cream cheese, cheddar, and crushed tortilla chips.
- Tex-Mex Taco Smash: Season beef with taco seasoning, top with cheddar, salsa, sour cream, and shredded lettuce.
- Buffalo Smash: Top beef with buffalo sauce, some blue cheese crumbles, diced celery, and a drizzle of ranch or blue cheese.
What To Serve With Smash Burger Tacos
- Crispy Fries or Waffle Fries: Classic pairing with burger flavors.
- Corn Salad: Light, fresh, and perfect for summer!
- Coleslaw: Adds crunch and coolness on the side.
- Potato Salad: Creamy, cool, and totally crowd-pleasing!
- Fruit Salad: Bright and refreshing contrast to the rich tacos.
Smash Burger Tacos FAQS
Small, soft flour tortillas (fajita size, 5 to 6 inches) work best. They press easily and get golden and crisp without cracking.
No, but it helps! You can also use the bottom of a small saucepan or a heavy spatula to smash the tortilla down evenly.
You can, I find the griddle easiest and most consistent, but a cast-iron skillet works too. Just make sure it’s preheated until very hot before smashing the beef.
Yes. Make the sauce and chop the toppings ahead. You can even form the beef balls in advance and chill until ready to cook.
