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Big Mac Smash Burger Tacos

Big Mac smash burger tacos with crispy, thin smashed patties and a tangy Big Mac sauce. Built on warm tortillas with melted American cheese, pickles, shredded lettuce, and diced onion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

ground beef (80/20 blend)
  • 1 lb ground beef (80/20 blend)
onion
  • 0.5 onion thinly sliced
corn tortillas or small flour tortillas
  • 8 corn tortillas or small flour tortillas or small flour tortillas
American cheese
  • 4 American cheese slices
vegetable oil
  • 1 tbsp vegetable oil for the skillet
Big Mac sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp relish
  • 1 tsp mustard
  • 1 tsp paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
pickles
  • 0.25 cup pickles shredded
shredded lettuce
  • 0.5 cup shredded lettuce
diced onion
  • 0.25 cup diced onion

Equipment

  • 1 cast iron skillet

Method
 

Make the Big Mac sauce
  1. Whisk together mayonnaise, ketchup, relish, mustard, and paprika with salt and pepper until smooth and creamy.
Smash the patties
  1. Heat a cast-iron skillet over high heat until very hot, then add a thin film of vegetable oil.
  2. Form ground beef into 8 thin patties for faster cooking and maximum crisp edges.
  3. Cook the patties in batches, pressing down hard with a spatula for 1-2 minutes per side until the edges look deeply browned and crisp.
  4. Top 4 patties with American cheese and cook just until the cheese melts and turns glossy.
Warm tortillas and build tacos
  1. Warm the tortillas in a dry spot on the skillet until pliable and lightly steamy.
  2. Spread Big Mac sauce on each tortilla, using a generous layer that reaches the edges.
  3. Layer with a smashed patty, then add shredded lettuce, shredded pickles, and diced onion for crunch and tang.
  4. Top with another patty if desired, then serve immediately so the tortillas stay warm and the patties stay crisp.

Notes

Pro tip: press each patty down hard immediately after it hits the skillet so you get those crisp, lacy edges—avoid moving the meat until it releases. Store leftover patties and toppings separately in the fridge up to 3 days; rewarm patties in a hot skillet to regain crispness (freeze patties up to 2 months, assemble fresh). For a lighter option, swap 80/20 ground beef for 90/10 and use light mayonnaise in the Big Mac sauce while keeping the same smash-and-sear method.