Smash burger tacos layer seasoned ground beef smashed flat on corn tortillas and griddled until crispy, then topped with melted American cheese, lettuce, tomato, pickles, onion, and special sauce. The technique creates a caramelized crust while keeping the tortilla crispy on both sides.
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Prepare the toppings by shredding the lettuce, dicing the tomato, and finely dicing the onion.
In a medium bowl, combine the ground beef, onion powder, garlic powder, kosher salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the meat.
Heat a griddle or large skillet over medium-high heat and add a little olive oil.
Portion the seasoned beef into small balls (about 2-3 ounces each). Place a meatball on the hot griddle.
Place a corn tortilla on top of the meatball. Using a burger press or a firm spatula (with parchment paper to prevent sticking), smash the meatball flat so it spreads across the tortilla.
Cook for 2 minutes without moving to allow a nice crust to form on the beef.
Flip the taco so the tortilla side is down. Cook for another 2 minutes.
Place a slice of American cheese on top of the beef patty and allow it to melt.
Remove the cooked tacos from the griddle and place them on a wire rack.
Sprinkle with sesame seeds for a classic burger look.
Assemble the tacos by topping with shredded lettuce, diced tomatoes (seasoned with a pinch of salt), special sauce, chopped pickles, and diced onion.
Fold and serve immediately, with extra sauce for dipping if desired.
Store leftover cooked tacos in an airtight container in the refrigerator for up to 2 days; reheat gently on a griddle or skillet to restore crispness.
griddle or large skillet · burger press or spatula · parchment paper
Prepare the toppings and seasoned beef mixture in advance. Cook the tacos fresh on the griddle just before serving; they are best eaten immediately after assembly for optimal crispness.
Portion the seasoned beef into small balls about 2–3 ounces each. This size smashes evenly across a corn tortilla when pressed on a hot griddle.
The first 2 minutes without moving allows a flavorful crust to form on the beef. The second 2 minutes on the tortilla side crisps the tortilla while cooking the other side of the patty. Adjust time slightly if your griddle runs hotter or cooler.
Yes. Flour tortillas will be softer and less crispy; corn tortillas deliver the signature crispy texture this recipe is known for.
Cheddar, Monterey Jack, or provolone work well. American cheese melts most evenly, but any melting cheese will work.
