Go Back

Big Mac Smash Burger Tacos

Big Mac smash burger tacos with crispy, pressed thin patties and a tangy Big Mac sauce. Loaded with melted American cheese, pickles, shredded lettuce, and diced onion on warm tortillas for a comfort-food fusion dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Smash burger patties
  • 1 lb ground beef (80/20 blend) Use 80/20 for best crispy edges.
  • 0.5 onion Thinly slice for topping.
  • 8 corn tortillas or small flour tortillas Warm right before assembling.
  • 4 American cheese Cut into slices for easy melting.
  • 0.5 vegetable oil Use enough to lightly coat the skillet.
Big Mac sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp relish
  • 1 tsp mustard
  • 1 tsp paprika
  • salt To taste.
  • pepper To taste.
Taco toppings
  • pickles, shredded Shred for easy layering.
  • lettuce, shredded
  • onion, diced Dice for topping.

Equipment

  • 1 cast iron skillet

Method
 

Make Big Mac sauce
  1. Whisk together mayonnaise, ketchup, relish, mustard, paprika, salt, and pepper until smooth and uniform in color.
Smash and cook the patties
  1. Heat a cast-iron skillet over high heat until very hot, about 3 minutes, then lightly coat with vegetable oil.
  2. Form ground beef into 8 thin patties so they cook fast and crisp at the edges.
  3. Cook patties in the hot skillet in batches, pressing down hard with a spatula for 1-2 minutes per side until edges are crispy.
  4. Top 4 patties with American cheese and cook just until melted, about 30-60 seconds, keeping the skillet hot.
Warm and assemble tacos
  1. Warm corn tortillas or small flour tortillas in a dry pan or microwave until pliable, about 20-30 seconds per tortilla.
  2. Spread Big Mac sauce on each tortilla, then layer with a cheesed smashed patty, pickles, lettuce, and diced onion.
  3. Top with another patty if desired, then serve immediately so the cheese stays melted and the shells stay warm.

Notes

For extra crisp smash edges, press the patties down hard right when they hit the skillet and avoid moving them for the first minute. Store leftover cooked patties in the refrigerator up to 3 days, and rewarm in the skillet to re-crisp; assemble tacos fresh. Freezing is not recommended for best texture. Dietary swap: use a plant-based 80/20-style ground beef substitute if you want a meatless version while keeping the same sauce and smash method.