Smashburger Taco Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle brine (or finely chopped pickle), hot sauce (if using) and smoked paprika. Whisk until smooth. Taste and adjust: add more brine for tang, more hot sauce for heat. Cover and refrigerate while preparing the rest (can be made up to 3 days ahead).

Form and portion

Divide the 1 lb ground beef into 4 loosely packed portions (~4 oz each). Do not overwork the meat; form loose balls. Season the tops lightly with a pinch of salt and pepper — you will season again after smashing.

Preheat griddle or skillet

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot (a drop of water should sizzle and evaporate quickly). Add 1 tablespoon neutral oil and spread.

Smash cook

Place 1–2 meat balls on the hot surface, spaced well apart. Immediately press each ball flat with a heavy spatula or a flat-bottomed pan to a very thin patty (about 1/4-inch thick). Sprinkle the exposed patty surface lightly with salt and pepper. Cook without moving for 2–3 minutes, until edges brown and juices start to appear.

Flip and cheese

Using the spatula, scrape under the patty and flip. Immediately place an American cheese slice on each patty. Cook 30–60 seconds more until cheese melts and the patty is cooked through. Transfer to a tray and tent loosely with foil. Repeat with remaining patties, working in batches if necessary.

While patties cook (or once all are finished), butter the cut sides of the 4 buns. In a clean skillet or on the griddle, toast buns buttered side down over medium heat until golden brown, 1–2 minutes. At the same time warm the flour tortillas briefly (20–30 seconds each) on the skillet until pliable and lightly charred in spots. Keep both warm.

Wash and shred the lettuce, thinly slice the tomato and red onion, and slice the pickles. Arrange toppings on a board or small bowls for easy assembly.

For each Smashburger Taco, place a warmed tortilla on a plate. Place a toasted bun bottom or half bun (optional for heft) in the center of the tortilla to act as the burger base. Set one smashed cheeseburger patty on top.

Spread about 1–2 tablespoons of the special sauce over the cheese-topped patty. Add shredded lettuce (about 1/4 cup), a few slices of tomato, 2 pickle slices, and some thin red onion. Sprinkle with chopped cilantro if using and squeeze a little lime over the top if desired.

Fold the tortilla over like a taco around the burger (use the bun bottom to help support the patty), or serve open-faced so diners can eat with a knife and fork. Repeat for remaining tacos. Serve immediately while patties and tortillas are hot.

Serve 1 Smashburger Taco per person as a large single; two smaller tacos can be served for heartier appetites. Store leftover patties and special sauce in airtight containers in the refrigerator for up to 3 days; reheat patties briefly in a skillet or oven and refresh toppings before assembling.