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Smashed Cheeseburger Tacos

Smashed cheeseburger tacos with crispy-edged beef patties folded into buttery flour tortillas, topped with melted American cheese and classic burger fixings. Quick skillet smash technique creates a crunchy crust and gooey cheese in every taco.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Smashed cheeseburger taco filling and shells
  • 1.5 lb ground beef 80/20 for best crispy edges
  • 8 small flour tortillas
  • 8 American cheese slices Use 8 slices total
  • 0.25 cup butter Melted
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup diced onions
  • 0.25 cup pickles, chopped
  • 0.33 cup special sauce mayo, ketchup, mustard mixed
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and portion the beef
  1. Form the ground beef into 8 small balls and season with salt and pepper.
Toast tortillas with butter and smash
  1. Heat a griddle or large skillet over high heat and brush the tortillas with the melted butter.
  2. Place the tortillas on the griddle and put one beef ball on each, then smash flat with a heavy spatula.
  3. Cook for 3-4 minutes until the beef develops a crispy crust, then flip the tortilla and beef together.
Melt cheese and fold tacos
  1. Immediately top each smashed patty with American cheese and cook for 1-2 minutes until melted.
  2. Remove from the heat, fold each tortilla like a taco, and fill with shredded lettuce, diced tomatoes, diced onions, pickles, and special sauce.

Notes

Pro tip: Keep the heat on high so the beef forms a deep, crispy crust before flipping, and add cheese as soon as the tortilla flips so it melts while the patty is hot. Store assembled tacos in the fridge up to 2 days, but for best texture keep toppings separate and rewarm patties/tortillas briefly; freezing is not recommended for the assembled tacos. For a lighter option, use leaner ground beef (90/10) and swap half the butter for a light cooking spray to reduce fat.