Smashburger Tacos: The Ultimate Memorial Day Cookout Recipe

Smashburger tacos

6 servings | 20 minutes (yes, that's prep and cook time)

Ingredients

• 0.3 cups mayonnaise
• 2 tablespoons dill pickles or bread and butter pickles, finely chopped
• 0.5 teaspoons paprika
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.3 teaspoons Worcestershire sauce
• 1 pinch black pepper, for the sauce
• 3 teaspoons pickle juice, added 1 tsp at a time to desired consistency
• 1 teaspoons cooking spray
• 1 pounds lean ground beef (92% lean recommended)
• 0.8 teaspoons fine salt
• 0.3 teaspoons black pepper, for the beef
• 6 6-inch flour tortillas
• 6 slices cheddar cheese (or American, muenster, provolone, or gouda)
• 2 cups romaine or iceberg lettuce, thinly sliced
• 0.5 cup diced tomatoes
• 0.3 cup white onion, finely diced
• 18 dill pickle slices (2–3 per taco)

Directions

1. Make the burger sauce: In a small bowl, whisk together 0.3 cups mayonnaise, 2 tablespoons dill pickles or bread and butter pickles, finely chopped, 0.5 teaspoons paprika, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, 0.3 teaspoons Worcestershire sauce, and 1 pinch black pepper, for the sauce until fully combined. Add 3 teaspoons pickle juice, added 1 tsp at a time to desired consistency one teaspoon at a time, stirring after each addition, until the sauce reaches your preferred drizzling consistency.
2. Cover and refrigerate until ready to use.
3. Prep the toppings: Slice the lettuce, dice the tomatoes and onion, and arrange the pickle slices. Set all toppings aside so they’re ready to go when the tacos come off the heat. Warm the oven (skillet method): Preheat your oven to 250°F and place a large rimmed baking sheet inside. This will keep finished tacos warm while you cook the remaining batches.
4. Portion and season the beef: Divide 1 pounds lean ground beef (92% lean recommended) into 6 equal portions and roll each loosely into a ball. Season both sides of each ball with 0.8 teaspoons fine salt and 0.3 teaspoons black pepper, for the beef.
5. Heat the skillet: Set a large cast iron skillet or griddle over medium-high heat. Let it heat until you see the first wisps of smoke rising from the surface — that’s your cue it’s ready
6. Smash the tacos: Lightly mist the hot skillet with 1 teaspoons cooking spray. Place one beef ball into the skillet and immediately lay a 6 6-inch flour tortillas on top. Using a burger press or a heavy flat spatula, press down firmly until the patty is approximately ¼ inch thick.
7. Cook the first side: Let the patty cook undisturbed for 4 minutes 04:00, developing a deep, caramelized crust on the bottom. Flip and add cheese: Slide a thin spatula under the patty to loosen it from the skillet, then flip the whole taco over so the tortilla side faces down. Immediately lay one slice of 6 slices cheddar cheese (or American, muenster, provolone, or gouda) on top of the meat. Finish cooking: Cook for another 2 minutes 02:00, or until the tortilla is golden and crisp on the bottom and the cheese has fully melted over the patty. Keep warm and repeat: Transfer the finished taco to the warm baking sheet in the oven. Repeat steps with the remaining beef balls and tortillas, one at a time (or more if your skillet fits).
8. Assemble and serve: Top each taco with 2–3 slices of 18 dill pickle slices (2–3 per taco), a handful of 2 cups romaine or iceberg lettuce, thinly sliced, a spoonful of 0.5 cup diced tomatoes, and a pinch of 0.3 cup white onion, finely diced. Finish with a generous drizzle of the chilled burger sauce (about 1 tablespoon per taco). Fold and serve immediately.
9. Flat-top grill method: Preheat your flat-top grill to medium-high heat for about 6 minutes 06:00. Once fully hot, coat the surface with 1 teaspoons cooking spray or a drizzle of avocado oil spread evenly with a spatula. Place all 6 beef balls on the surface with 4–5 inches of space between each. Working quickly, top each ball with a 6 6-inch flour tortillas, then use a burger press or heavy spatula to smash each one firmly to under ¼-inch thickness. Cook for 4 minutes, then scrape underneath each patty with a thin spatula and flip. Top each with a slice of 6 slices cheddar cheese (or American, muenster, provolone, or gouda) and cook 1–2 more minutes until the tortilla crisps.
10. Transfer to a large platter. Top with pickles, lettuce, tomatoes, onions, and a drizzle of sauce. Fold and serve.