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Smash Burger Tacos

Smash burger tacos with ultra-thin, crispy patties and caramelized edges baked right on a buttered griddle, then nestled in warm taco shells. Each taco gets a melty slice of American cheese and crunchy dill 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: Dinner
Cuisine: Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
taco shells
  • 4 taco shells Use corn or flour taco shells.
American cheese
  • 4 American cheese Use slices.
dill pickle chips
  • 8 dill pickle chips
tomato
  • 4 tomato Use slices.
shredded lettuce
  • 1 cup shredded lettuce
diced red onion
  • 0.25 cup diced red onion
ketchup
  • 0.25 cup ketchup To taste.
mustard
  • 0.25 cup mustard To taste.
salt and pepper
  • 0.5 tsp salt and pepper To taste.
butter
  • 2 tbsp butter For the griddle.

Equipment

  • 1 cast iron skillet

Method
 

Smash burger patties
  1. Heat a cast iron skillet over medium-high heat and lightly butter the surface. Divide the ground beef into 4 equal portions and place them on the griddle.
  2. Smash each patty very thin, about 1/4 inch thick, using a sturdy spatula. Cook without moving for 2-3 minutes until the edges are crispy and caramelized, then flip.
  3. Immediately top each patty with a slice of American cheese after flipping. Cook for another 1-2 minutes until the cheese melts and looks glossy.
Warm shells and assemble tacos
  1. Warm the taco shells until pliable. Place one smashed burger patty in each shell.
  2. Top each taco with dill pickle chips, then add tomato slices. Finish with shredded lettuce and diced red onion for a layered crunch.
  3. Drizzle with ketchup and mustard to taste. Season with salt and pepper to taste and serve while the patty edges are still crisp.

Notes

Pro tip: for the crispiest caramelized edges, press quickly and don’t move the patties during the first 2-3 minutes. Store assembled tacos in the fridge up to 1 day, but keep components separate for best texture. Freezing isn’t recommended because the lettuce and tomato will soften. For a lighter option, swap ground beef for 90% lean or use plant-based ground for a similar smash-burger bite.