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Smash Burger Tacos

Smash burgers become burger tacos with an ultra-thin, crispy beef patty cooked on a smoking-hot griddle and tucked into warm tortillas. Expect a cheesy melt and a lacey, caramelized edge on every bite—Mexican-American fusion taco fusion with a griddle-style smash.
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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
  

Taco shells and toppings
  • 8 small flour or corn tortillas Use whichever you prefer; warm before filling for best texture.
  • 1 shredded lettuce
  • 1 pico de gallo
  • 1 sliced jalapeños
  • 1 sour cream
  • 1 hot sauce
Smash beef and cheese
  • 1.5 lb ground beef 80/20 helps form crisp edges during the smash.
  • 8 cheddar or American cheese slices Cut into 8 slices so each taco gets a single piece.
  • 1 salt To taste, season the beef balls before smashing.
  • 1 pepper To taste, season the beef balls before smashing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Portion and season the beef
  1. Divide the ground beef into 8 portions and roll each into a ball, then season all sides with salt and pepper.
  2. Keep the beef balls at room temperature while you heat the griddle so they smash quickly and evenly.
Smash and crisp on a smoking-hot griddle
  1. Heat a griddle or cast iron skillet over high heat until smoking hot, then place tortillas on the surface.
  2. Add one beef ball to each tortilla and immediately smash as thin as possible using a heavy spatula.
  3. Cook for 2-3 minutes until the edges are crispy and lacey, then flip the tortilla and beef together as a unit.
Melt cheese and assemble tacos
  1. Immediately add cheese to each patty and cook for 1 minute until melted.
  2. Fold into taco shape and fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

For the crispiest lacy edges, smash fast right after the beef hits the hot surface and avoid pressing repeatedly after the first smash. Store leftovers covered in the fridge up to 3 days; reheat in a skillet or griddle to re-crisp. Freezing isn’t recommended because tortillas and cheese texture soften after thawing. Dietary swap: use leaner ground beef (90/10) for a lower-fat version, though the crisping may be slightly less pronounced.