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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 is smashed on a buttered hot griddle, flipped with cheese, then assembled with pickles, tomato, lettuce, and red onion.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Burger patties and seasonings
  • 1 lb ground beef
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
  • 1 tbsp butter For the griddle
Taco components
  • 4 taco shells Corn or flour
  • 4 American cheese 1 slice per patty
  • 8 dill pickle chips
  • 4 tomato 1 slice per taco
  • 1 cup shredded lettuce
  • 0.25 cup diced red onion
  • 1 ketchup To taste
  • 1 mustard To taste

Equipment

  • 1 cast iron skillet

Method
 

Crisp the smash burgers
  1. Heat a cast iron skillet over medium-high heat and lightly butter the surface. Divide the ground beef into 4 equal portions, then smash each portion very thin to about 1/4 inch thick using a sturdy spatula.
  2. Season the smash patties with salt and pepper to taste, then cook without moving for 2-3 minutes until the edges are crispy and caramelized. Flip each patty and immediately top with a slice of American cheese.
  3. Cook for another 1-2 minutes until the cheese melts and the patties are deeply browned at the edges. Remove the patties to a plate while you warm the taco shells.
Assemble smash burger tacos
  1. Warm the taco shells, then place 1 smashed burger patty into each shell. Top with dill pickle chips, tomato, shredded lettuce, and diced red onion.
  2. Drizzle with ketchup and mustard to taste, then serve immediately while the patties are still hot and crisp.

Notes

Pro tip: keep the patties very thin and avoid moving them during the first cook so you get crisp, caramelized edges. Refrigerate leftovers in an airtight container up to 3 days; rewarm patties in a hot skillet for best texture (tacos aren’t ideal to freeze). For a lower-carb swap, use lettuce cups instead of taco shells while keeping the same smashed-beef method.