Go Back

Smash Burger Tacos

Smash burger tacos with ultra-thin, crispy patties and caramelized edges tucked into warm taco shells. The cheese melts right after flipping for melty, salty-sour crunch from dill pickles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 if available for best browning and crisp edges.
taco shells
  • 4 taco shells Use corn or flour, as you prefer.
american cheese
  • 4 American cheese Slice into 4 slices for easy topping.
dill pickle chips
  • 8 dill pickle chips Adds tang and crunch.
tomato
  • 4 tomato Slice into 4 slices.
shredded lettuce
  • 1 cup shredded lettuce
red onion
  • 0.25 cup diced red onion
ketchup and mustard
  • 0.25 cup ketchup Use to taste for drizzling.
  • 0.25 cup mustard Use to taste for drizzling.
salt and pepper
  • 1 tsp salt Season to taste for the patties.
  • 0.5 tsp pepper Season to taste for the patties.
butter
  • 2 tbsp butter Lightly butter the griddle surface.

Equipment

  • 1 cast iron skillet

Method
 

Smash the burger patties
  1. Heat a cast iron skillet or griddle over medium-high heat and lightly butter the surface so it shimmers. Divide the ground beef into 4 equal portions and season with salt and pepper, then place them on the hot surface.
  2. Using a sturdy spatula, smash each portion very thin, about 1/4 inch thick. Cook without moving for 2-3 minutes until the edges are crispy and caramelized.
  3. Flip each patty and immediately top with a slice of American cheese. Cook for another 1-2 minutes until the cheese melts and looks glossy.
Assemble the tacos
  1. Warm taco shells and place one smashed burger patty in each. Top with dill pickle chips, tomato, shredded lettuce, and diced red onion.
  2. Drizzle with ketchup and mustard to taste. Serve right away so the patties stay ultra-thin and crisp.

Notes

For the crispiest edges, press quickly and keep the patties untouched during the first 2-3 minutes. Store leftover patties and toppings separately in the refrigerator up to 3 days; reheat patties in a skillet until hot. Freezing is best for patties only (up to 2 months), then thaw and re-crisp in a skillet. For a lighter option, use 93% lean ground beef and reduce butter on the griddle.