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Smash Burger Tacos

Smash burger tacos with ultra-thin, crispy patties and caramelized edges tucked into warm taco shells. Ground beef patties are smashed to about 1/4 inch, cooked undisturbed for crisp browning, then flipped and topped with cheese until melted.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
taco shells
  • 4 corn or flour taco shells
American cheese
  • 4 American cheese slices
dill pickle chips
  • 8 dill pickle chips
tomato
  • 4 tomato slices
shredded lettuce
  • 1 cup shredded lettuce
red onion
  • 0.25 cup diced red onion
ketchup
  • 0.25 cup ketchup to taste
mustard
  • 0.25 cup mustard to taste
salt and pepper
  • 0.5 tsp salt and pepper to taste
butter
  • 1 tbsp butter for the griddle

Equipment

  • 1 cast iron skillet

Method
 

Make the smash patties
  1. Heat a cast iron griddle or skillet over medium-high heat and lightly butter the surface. Stop when the surface is hot enough that the beef sizzles immediately.
  2. Divide ground beef into 4 equal portions and place on the griddle. Season with salt and pepper to taste before smashing.
  3. Using a sturdy spatula, smash each patty very thin, about 1/4 inch thick. Press firmly so the patties spread into ultra-thin rounds.
  4. Cook without moving for 2-3 minutes until the edges are crispy and caramelized. Look for deep browning around the perimeter and a set center.
  5. Flip each patty and immediately top with a slice of cheese. Cook for another 1-2 minutes until the cheese melts, covering the crispy edges.
Assemble the tacos
  1. Warm taco shells and place one smashed burger patty in each. Keep them warm so they stay pliable for stacking.
  2. Top each taco with dill pickle chips, tomato, shredded lettuce, and diced red onion. Add in layers for crunch and bright flavor with every bite.
  3. Drizzle with ketchup and mustard to taste. Use a light zigzag so the sauces don’t soak the shells.

Notes

For the crispiest caramelized edges, avoid moving the patties during the first cook and smash firmly right after placing the beef on the hot griddle. Store leftover burger patties and toppings separately in the refrigerator up to 3 days; reheat patties on the skillet for a few minutes to re-crisp the edges. Freezing isn’t recommended for the assembled tacos, but patties freeze well up to 2 months. If you want a lighter option, use lean ground beef (90% or 93%) while keeping the same thin smash for texture.