Smash Burger Tacos Recipe

Portion and season

Divide 12 oz ground beef into two portions of 6 oz each. Gently form each portion into a loose ball without overworking. Season the top of each ball with about 1/2 teaspoon fine sea salt and 1/2 teaspoon black pepper (reserve remaining salt/pepper for the other side at cook time).

Preheat griddle

Heat a heavy skillet or flat-top griddle over high heat until very hot (a drop of water should sizzle and evaporate immediately). If using a stainless or cast-iron pan, add up to 1 tsp neutral oil and spread to coat.

Smash the patties

Place one beef ball on the hot surface. Using a sturdy spatula or a second spatula pressed flat (and optionally a piece of parchment between spatula and meat), press firmly to flatten into a thin patty about 1/4 inch thick. Season the exposed top with the remaining salt and pepper. Repeat for the second ball, leaving space between patties.

Cook and cheese

Cook the patties undisturbed for 2 to 2.5 minutes until the edges are deeply browned and crisp. Flip once and immediately place one slice of cheese on each patty. Cook another 45–60 seconds until cheese melts and patties are cooked through. Remove from heat and rest 30 seconds.

Whisk together mayonnaise, ketchup, sweet pickle relish, white wine vinegar, Worcestershire sauce and hot sauce (if using) in a small bowl. Season with 1/8 tsp salt and a pinch of black pepper. Taste and adjust—add more relish for sweetness, more vinegar for tang. Refrigerate until ready to use.

Prepare potatoes

Cut the potatoes into even 1/4–3/8 inch fries. Rinse under cold water until water runs clear to remove excess starch; then pat completely dry with kitchen towels. Dry fries crisp better.

Heat tallow

In a heavy pot or fryer, heat beef tallow to 325°F (163°C) for the first blanch. Use a thermometer to monitor temperature. If you do not have a thermometer, heat until shimmering and 2–3 seconds for a breadcrumb test.

Blanch fries

Fry the cut potatoes in batches at 325°F for 3–4 minutes until softened but not browned. Remove with a spider or slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C).

Finish fries

Return blanched fries to the 375°F oil and fry 1.5–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1/2 tsp fine sea salt. Serve hot alongside tacos.

Warm tortillas

Warm the tortillas briefly on the griddle or in a dry skillet for 10–20 seconds per side until pliable and lightly toasted. Keep warm wrapped in a towel.

Assemble tacos

Place two warmed tortillas for each taco (to support the patty). Put one cheese-topped smash patty on each pair of tortillas. Top each patty with about 1/2 cup shredded lettuce, two to three thin tomato slices, and a few slices of red onion. Add a pickle slice if using. Spoon about 1.5 tablespoons Thousand Island dressing over each taco (adjust to taste).

Serve

Serve two tacos per order with the half-pound fries on the side. Provide extra dressing and condiments as desired. Enjoy immediately while patties and fries are hot and crispy.