PrintViral Smash Burger Tacos for Saturday Lunch
Make this fun and fast smash burger taco fusion for a weekend meal the whole family will enjoy making.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- 8 small flour tortillas (taco size)
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil (like canola or vegetable)
- 4 slices American cheese
- 1/2 cup finely chopped white onion
- 1/4 cup dill pickle chips, sliced thin
- For the Sauce: 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon pickle relish
Instructions
- Prepare the sauce: In a small bowl, mix the mayonnaise, ketchup, mustard, and pickle relish until combined. Set aside.
- Divide the ground beef into 8 equal portions (about 2 ounces each). Gently roll each portion into a loose ball.
- Heat a large, heavy skillet or griddle over medium-high heat. Add the oil.
- Place four beef balls onto the hot surface, leaving space between them. Immediately place a piece of parchment paper over each ball.
- Using a sturdy, flat spatula or a pot bottom, press down firmly on each ball until it forms a very thin patty (the ‘smash’). Season the patties immediately with salt and pepper.
- Cook for 1 to 2 minutes until the edges are dark brown and crispy.
- Flip the patties. Immediately place one slice of cheese on top of each patty. Cook for 30 seconds more, or until the cheese is melted. Remove from heat.
- Warm the tortillas: Heat the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side until soft and pliable.
- Assemble the taco burger fusion: Place two cheesy smash patties onto each warm tortilla. Top with chopped onion, pickle chips, and a generous drizzle of the prepared sauce.
- Serve the quick burgers immediately.
Notes
- For the best smash, use a spatula that is wider than the beef ball to get maximum surface contact when pressing.
- You can make the sauce ahead of time and keep it refrigerated for up to three days.
- If you want a slightly richer flavor, use potato rolls instead of flour tortillas.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
- Cholesterol: 85