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small flour tortillas with thin browned beef patties, melted American cheese, shredded iceberg lettuce, diced onion and pickle sauce, folded loosely on a plain plate
Melissa Hart

Smash Burger Tacos

These use the tortilla as the burger's handle. Press the meat right to its edges so it doesn't shrink into a lonely lump in the middle. A thin smear cooks fast and leaves room for crisp lettuce. Put the sauce on after cooking. Otherwise it soaks into the tortilla before anyone takes a bite, and the griddle's work disappears.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 8 flour tortillas 6-inch
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 slices American cheese halved
  • 1/4 cup mayonnaise
  • 1 tbsp ketchup
  • 2 tsp yellow mustard
  • 2 tbsp finely chopped dill pickles
  • 1 cup finely shredded iceberg lettuce
  • 1/4 cup finely diced white onion

Method
 

  1. Divide the beef into eight equal portions. Press one portion into a thin even layer over one face of each tortilla, reaching the edges; season with the salt and pepper.
  2. Stir the mayonnaise, ketchup, mustard and pickles together. Keep the lettuce and onion ready beside the stove.
  3. Heat a large griddle or two skillets over medium-high heat. Cook the tortillas beef-side down for 3 to 4 minutes, pressing once with a spatula, until browned and the thin beef layer reaches 160°F.
  4. Flip onto the tortilla side, add half a cheese slice to each and cook for 1 to 2 minutes until the tortilla is golden and the cheese melts. Cook in two quick batches if needed.
  5. Top with lettuce, onion and the pickle sauce. Fold gently and serve two tacos per person.