Smash Burger Taco Recipe

Make sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, smoked paprika, garlic powder, and hot sauce (if using). Taste and adjust: add a pinch of salt if needed. Refrigerate while you cook so flavors meld.

Finely dice the onion so you have about 1/2 cup. Shred the iceberg lettuce and thinly slice pickles if using. Warm tortillas: stack and wrap in a damp paper towel and microwave 30–45 seconds, or heat each briefly in a dry skillet over medium heat for 15–20 seconds per side until pliable. Keep warm covered.

Form and season

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Roll each portion loosely into a ball; do not pack tightly. Season both sides of each ball lightly with kosher salt and black pepper.

Cook and smash

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add 1–2 tablespoons oil and let it shimmer. Place one or two beef balls in the skillet (do not crowd). Immediately press each ball flat with a sturdy spatula or a heavy-bottomed press to create thin patties (~1/4 inch). Hold pressure for 10–15 seconds to set the crust.

Sear and top

Cook the patties without moving for 1.5–2 minutes until deeply browned and crisp on the bottom. Flip and immediately place a half slice of American cheese on each patty (cut slices in half to fit tortillas if desired). Cook another 30–60 seconds until cheese has melted and the patties are cooked through. Repeat with remaining beef balls, adding more oil if skillet becomes dry.

For each taco: place a warm tortilla on a plate, spread about 1 tablespoon of special sauce down the center. Add a cheese-topped smash patty (you can place two smaller patties if you prefer more meat). Top with a sprinkle of diced onion (about 1 tablespoon), shredded lettuce (about 1/4 cup), and a few pickle slices and cilantro if using.

Serve immediately while patties are hot and tortillas are warm. Offer extra special sauce and hot sauce at the table.