This recipe is a modern take on a classic dish, and I’m smitten with it. Remember those childhood days of flipping burgers on the grill?
The juicy patties, the melted cheese, the sheer joy of biting into that perfect summer meal? Well, I’ve taken that nostalgic experience and given it a fun, contemporary twist to make ‘smashed cheeseburger tacos’!
I first encountered this culinary genius on social media, and let me tell you, it was a game-changer. The idea of combining the irresistible crunch of a taco shell with the savory goodness of a perfectly smashed burger? Pure brilliance. I couldn’t wait to try it myself, and the results were beyond delicious.
These tacos are incredibly quick and easy to make, perfect for a weeknight dinner when you’re short on time but craving something flavorful. Plus, they offer endless possibilities for customization. Whether you prefer a classic cheeseburger with all the fixings or want to get creative with spicy toppings and unique flavor combinations, these tacos are a blank canvas for your culinary imagination.
I’m confident you’ll love this recipe as much as I do. It’s a crowd-pleaser that’s sure to become a family favorite. So gather your ingredients, fire up the griddle, and get ready to experience the magic of smashed cheeseburger tacos!
I encourage you to experiment with different toppings and flavors to find your perfect combination. Add some smoky bacon, caramelized onions, or even a dollop of guacamole. You could never go wrong with some creative freedom.
Ingredients
Ground Beef
For the main part, you’ll need about 1 pound of ground beef. I recommend using 80/20 or 85/15 ground beef, which means there’s 80% to 85% lean meat and 20% to 15% fat.
This fat content is key to getting those juicy, flavorful burgers. If you cook meals, you probably had the experience of accidentally buying lean ground beef for your burgers that ended up dry and you wondered why. Now you know the reason!
Tortillas
You’ll also need 6 tortillas, about 6 inches in diameter. These will be the base for our smashed cheeseburger tacos. You can use flour tortillas, corn tortillas, or even whole wheat tortillas – whichever you prefer!
Cheese
No burger is complete without cheese, and these tacos are no exception. The recipe calls for 6 slices of American cheese, but you can really use any type of cheese you like. Cheddar, pepper jack, or even Swiss cheese would all be delicious options.
Veggies
We’ll need some classic burger fixings to complete these tacos. The recipe includes loads of shredded iceberg lettuce, some onion diced, and 12-18 dill pickle slices. Feel free to add more or less of these to your liking, or throw in some other veggies that you enjoy on your burgers, like tomato, sliced avocado, or jalapenos.
Condiments
It’s no secret that the success of any great burger (or taco, in this case) is a delicious sauce. This recipe uses a combination of mayonnaise, sweet relish, mustard, vinegar, sugar, garlic powder, paprika, and salt. It sounds like a lot of ingredients, but I promise it comes together quickly and easily.
Here’s a fun fact for you: did you know that mayonnaise is actually an emulsion, which is a fancy way of saying that it’s a mixture of two liquids that normally wouldn’t mix together, like oil and water? The egg yolk in mayonnaise helps to keep the oil and vinegar suspended together, creating that creamy condiment we all love.
Recipe
Alright folks, gather ’round! I’m about to share that viral recipe with you that’s sure to make your mouths water. I decided to experiment a little with the recipe for my special factor and the tacos were an absolute revelation!
First, I divided the ground beef into six equal portions. Then I placed a portion of the meat right in the center of the tortilla.
Using the back of a spatula, I gently pressed down on the meat, spreading it evenly across the tortilla. Now these details are important here because I essentially created a mini meat patty right on the tortilla!
Next, I heated up a griddle or skillet over medium-high heat.
Once it was hot, I carefully placed the tortilla with the meat on it onto the griddle. I let it cook for a few minutes, then flipped it over and cooked the other side until the meat was cooked through and the tortilla was nicely toasted.
While the tacos were cooking, I worked on the toppings by melting some cheese on top of each taco and piling on all the goody – -veggies. This was followed by carefully folding the tacos in half and serving them up hot and fresh.
The Special Sauce
Now comes the part that no burger or taco can go without, a sauce. And it’s special this time because it has a hint of my family legacy for a sauce recipe.
You’ll need to whisk together mayonnaise, sweet relish, mustard, vinegar, honey, peperoncino, garlic powder, paprika, and salt.
Give the sauce a taste and adjust the seasonings to your liking. You might want to add a bit more honey for a sweeter sauce, or a little more peperoncino for a kick. Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
This will give you a more flavorful and well-rounded sauce.
Let me tell you, the first bite was pure heaven! These tacos blew the crispy tortilla, the juicy meat, the melty cheese, and away.
They were such a hit that I’ve made them countless times since, and they never fail to impress. Now you have my secret recipe for Smashed Cheeseburger Tacos. Give them a try, and I guarantee you’ll be hooked!
Tips To Remember
Tip # 1 – Crunchy Tortillas
Before adding the meat, lightly toast the tortillas on the griddle for a few seconds on each side. This adds a nice crunch and prevents them from getting soggy.
Tip # 2 – Frying Vegetable In Fat
Use the rendered fat from the smashed burgers to cook your onions and any other veggies. This infuses them with extra flavor.
Tip # 3 – Double Smash
For extra crispy and flavorful tacos, try smashing the meat a second time after flipping it. This creates extra surface area for browning and crisping.
FAQs
What are some creative topping ideas?
Get creative! Try adding the following according to your taste:
Spicy: Jalapeños, pickled onions, Sriracha
Savory: Caramelized onions, sautéed mushrooms, avocado
Sweet and Savory: Mango salsa, pineapple salsa, barbecue sauce
What if my tortillas are too small?
If your tortillas are smaller than the suggested size, you might need to adjust the amount of meat per taco. You can also try using two smaller tortillas per taco.
Can I use a different type of meat?
Yes. Ground turkey, chicken, or even ground pork can be used as substitutes for beef. Adjust cooking times accordingly as these meats cook faster than beef.
Smashed Cheeseburger Tacos
Ingredients
- 1 lb ground beef 80/20 or 85/15
- 6 tortillas about 6″ in diameter
- Salt and pepper or your favorite burger seasoning
- 6 slices American cheese
- 2 cups shredded iceberg lettuce
- ¼ onion diced
- 12-18 dill pickle slices
For the Kickin’ Sauce:
- 1 cup mayonnaise
- ¼ cup sweet relish
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 2 teaspoons honey instead of sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 1/4 teaspoon crushed peperoncino for a spicy kick!
Instructions
- Let’s make the sauce first! In a small bowl, whisk together all the sauce ingredients. Pretend you’re conducting a tiny orchestra, and aim for a symphony of flavors. Cover this masterpiece and chill it in the fridge for at least an hour.
- Crank up the heat on your griddle or cast-iron skillet to medium. If you’re using a griddle, shoot for around 450°F.
- Divide your ground beef into 6 equal portions. Eyeballing it is totally fine, but if you’re feeling precise, use a ⅓ cup measuring cup and pack it loosely. Gently roll the beef into balls, like you’re making mini meatballs for the burger gods.
- Place a burger ball on the hot griddle or skillet, then top it with a tortilla. Now, grab your burger press or a sturdy spatula and press down firmly until your burger is nice and flat. Cook for about 3-4 minutes on the first side.
- Flip it and season it! Carefully loosen the burger from the griddle or skillet with a spatula and then flip it over. Immediately sprinkle some salt and pepper on top, or your favorite burger seasoning if you’re feeling fancy. Then, add a slice of melty American cheese.
- Cover the burger for about 1-2 minutes, letting the cheese get all melty and gooey.
- Repeat steps 4-6 for the rest of your burger balls.
- Pile each cooked taco with lettuce, onion, 2-3 pickle slices, and a generous drizzle of that delicious, kickin’ sauce you made.
- Devour! These tacos are best enjoyed warm, so grab a plate and dig in.
Notes
- It’s totally safe to put a tortilla right on the raw meat. The meat cooks quickly and evenly on the hot griddle.
- Don’t overwork the meat when shaping your patties. Overworking it can make them tough.
- Don’t cook the tortilla for too long. You want it to be pliable enough to fold into a taco, not burnt to a crisp.
- This recipe is just a jumping-off point. Experiment with different toppings and sauces to find your perfect flavor combo.
