Go Back

Smash Burger Tacos

Smash burgers become burger tacos with ultra-thin, lacey crispy beef patties cooked on a smoking-hot griddle and finished with cheese that oozes out. Folded into taco shells, these taco fusion griddle tacos pack big flavor with jalapeños, pico de gallo, sour cream, and hot sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and taco shells
  • 1.5 lb ground beef (80/20)
  • 8 flour or corn tortillas
  • 8 cheddar or American cheese
Toppings
  • 1 shredded lettuce
  • 1 pico de gallo
  • 1 sliced jalapeños
  • 1 sour cream
  • 1 hot sauce
  • salt and pepper to taste

Equipment

  • 1 Cast iron skillet

Method
 

Prep beef portions
  1. Divide the ground beef into 8 portions and roll each into a ball, then season all sides with salt and pepper.
  2. Set the beef balls aside while you heat the griddle or cast iron skillet.
Smash on a smoking-hot surface
  1. Heat a griddle or cast iron skillet over high heat until smoking hot.
  2. Place tortillas on the hot surface and put 1 beef ball on each, then smash as thin as possible with a heavy spatula.
  3. Cook for 2-3 minutes until edges are crispy and lacey.
  4. Flip the tortilla and beef together so the beef continues cooking and the tortilla warms through.
Melt cheese and fold into tacos
  1. Immediately add cheese and cook for another 1 minute until melted.
  2. Fold into tacos, then fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

Pro tip: smash in one quick, firm press to get maximum lacey edges—thinner beef means crispier tacos and better cheese melt. Store assembled toppings separately from cooked patties; refrigerate components up to 3 days. Freezing cooked patties works well—freeze up to 2 months and reheat in a skillet to re-crisp; rewarm tortillas before assembling. Dietary swap: use leaner ground beef (90/10) for less fat while still aiming for very thin smashes to keep the crisp texture.