This smash burger tacos recipe is one of my favorite meals to make when I’m craving takeout burgers and tacos. It’s much more economical than ordering out, and I use high-quality lean ground beef to keep things a little lighter without sacrificing flavor. My kids and all their friends enjoy it, too, so it makes a frequent appearance on my table.
These tacos are easy to prep ahead of time and are delicious alongside some of my favorite summer grill recipes. I’ll be making them all season long on my flat-top grill for everything from parties and gatherings to quick weeknight meals. Smashed thinly onto tortillas, the beef develops a crispy crust while staying juicy, and the tortilla crisps up right along with it. I like to serve them warm with a toppings bar so everyone can build their tacos just the way they like. Finished with my homemade burger sauce, they never last long.
This post was created in partnership with our friends at Laura’s Lean Beef®.
Why These Tacos Are Worth Making
Easy to prep ahead: I portion the meat, mix the sauce, and prep the toppings in advance so everything comes together quickly when it’s time to cook.
Two cooking options: I like to make these on a flat-top grill for a crowd and typically use a skillet on the stovetop for an easy weeknight dinner, no matter the season.
Great for a crowd: As written, this recipe makes up to 6 smash burger tacos, which is plenty for my family. It’s also easy to double or triple the batch without any extra fuss, making it perfect for feeding an extra hungry crew.
Ingredients Needed
- Ground beef: I make these with Laura’s 92% Lean ground beef to get high quality protein and savory, beefy flavors while keeping the overall fat content limited. I always keep Laura’s lean ground beef in my freezer for a versatile source of protein that contains many essential nutrients, including zinc, iron, and B vitamins while being free from antibiotics and added hormones. Find Laura’s lean beef sold near you.
- Cheese: As written, the recipe calls for cheddar cheese, but any brand or type of cheese tastes great. Switch up the flavor with Muenster, provolone, or smoked cheddar.
- Tortillas: I use 6-inch flour tortillas or grain-free tortillas for handheld bites. I don’t recommend using corn tortillas for smash burger tacos, because they tend to break and become soggy.
- Pickles: I use either chopped dill or bread and butter pickles, or I substitute pickle relish if I have it on hand. Any variation adds a subtle crunch and satisfying tang, along with the benefits of fermented foods. Of course, the pickles can always be omitted for anyone who isn’t a fan.
Find the ingredient list with exact measurements in the recipe card below.
Kitchen Equipment
- Large rimmed baking sheet: To hold and serve the burgers.
- Cast-iron skillet or flat-top grill: To cook the burgers.
- Burger press or heavy spatula: To smash the burger patties, sealing them to the tortillas and creating the crispy tortilla exterior.
Two Different Cooking Methods
I make smash burger tacos either on my flat-top grill or using a skillet on the stovetop. I prefer the grill when cooking for a crowd, but I find the stovetop works well for smaller weeknight dinners. The process for each method remains largely the same:
- Make the sauce: Whisk all the burger sauce ingredients in a bowl until well combined. I reserve the pickle juice for last, incorporating just one teaspoon at a time until I achieve my desired consistency. Then, I transfer the sauce to the fridge until I’m ready to serve.
- Prep the burger patties: Divide the ground beef into equal portions, and press them into rough balls. Season with salt and pepper on both sides.
- Cook: Heat either a large cast-iron skillet, griddle, or flat-top grill to medium-high heat. Once the skillet is smoking, add oil or oil spray, followed by the beef patties. Work in batches as needed to avoid overcrowding the skillet, leaving space between each patty.
- Smash the burgers: Place a tortilla on top of each beef portion, and use a burger press or heavy spatula to press it down until the beef patty is about ¼-inch thick. Work quickly during this step so the tortillas stick to the beef.
- Cook: Allow the burgers to cook for a few minutes. Then, flip, add cheese, and continue to cook until the cheese is melty and the tortillas are crisp.
- Serve: Transfer the burger tacos to a sheet pan. If cooking on the stovetop, transfer the pan to a preheated oven to keep them warm while cooking the rest of the beef. Otherwise, add toppings of choice, followed by a drizzle of the chilled sauce, and enjoy.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Prep Ahead
I like to get a head start on these by prepping a few components in advance. I portion and roll the ground beef into balls ahead of time, mix the sauce up to 4 days in advance, and shred the lettuce and dice the onions up to 2 days before cooking. Then, when everything is ready to go, all I have to do is cook and assemble, which makes the process quick and stress-free.
Make Them Gluten Free
For gluten-free smash burger tacos, I use my grain-free tortillas or purchase gluten-free tortillas from my local grocery store. Then, I make sure to double-check the ingredient labels on any toppings.
Make Them Dairy Free
For dairy-free smash burger tacos, swap the cheese with plant-based cheese. Or, omit it completely.
The Topping Possibilities Are Endless
More often than not, I set out a toppings bar so everyone can build their own tacos with their favorite burger toppings. Some of my go-to smash taco toppings include:
- Shredded lettuce
- Diced onions or quick pickled onions
- Refrigerator pickles or dill pickles
- Sliced or diced tomatoes
- Jalapeños
- Hot sauce, yellow mustard, ketchup, thousand island dressing, or the special sauce from my burger bowl recipe
The burger tacos can easily be served on their own, but I like to include sides like my garlic roasted root vegetable fries or homemade French fries, adding extra burger sauce for dipping. Then, I add a few quick summer side dishes to the spread for a well-rounded meal. If hosting guests, I might make a batch of real food margaritas, too.
If I Have Any Leftovers
Smash burger tacos are best served right away while still hot and crisp. However, on the rare occasion I have leftovers, I let the tacos cool completely before transferring them to an airtight container or wrapping them with foil, leaving off any toppings. They stay fresh in the refrigerator for up to 3 days.
To reheat, I recommend warming leftover tacos in the oven or air fryer heated to 350-400°F or in a skillet over medium heat just until they’re warmed through and the tortilla shell gets crisp again.
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Smash Burger Tacos Recipe
Skip the food truck, and make this homemade smash burger tacos recipe with lean beef, a homemade special sauce, and all the best toppings. It’s a quick, family-friendly meal perfect for gatherings and fun weeknight dinners. Cook them on a flat-top grill or in a skillet on the stovetop, and enjoy smash tacos any time of the year.
Ingredients
For the Sauce:
- ⅓ cup mayonnaise
- 2 tablespoons chopped dill pickles or bread and butter pickles
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon Worcestershire sauce
- Pinch of black pepper
- 2–3 teaspoons pickle juice (to thin to desired consistency)
For the Smash Burger Tacos:
- Cooking spray
- 1 lb. Laura’s 92% Lean Ground Beef
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 6 (6-inch) flour tortillas
- 6 slices cheddar cheese (or use American cheese, muenster, provolone or gouda)
For the Toppings:
- 2 cups thinly sliced romaine or iceberg lettuce
- ½ cup diced tomatoes
- ¼ cup finely diced white onion
- 12–18 dill pickle slices
Instructions
Skillet Directions:
- Make the sauce: In a small bowl, combine the mayonnaise, chopped pickles, paprika, garlic powder, onion powder, Worcestershire sauce, and black pepper. Stir well to combine. Stir in the pickle juice, 1 teaspoon at a time, until you reach the desired consistency. Chill sauce in the refrigerator while you prepare the burger tacos.
- Prepare the toppings and set aside.
- Preheat the oven to 250℉. Place a large rimmed baking sheet inside the oven.
- Divide the ground beef into 6 equal portions and gently shape each one into a ball. Sprinkle each meat ball with salt and pepper on two sides.
- Place a large cast iron skillet or griddle over medium-high heat. When the skillet starts to smoke it’s hot enough.
- Mist the skillet with cooking spray and add 1 ball of meat to the skillet. Top the meat with a tortilla and, using a burger press or heavy spatula, press down on the tortilla until the meat is about ¼ inch thick.
- Cook for 4 minutes then use a thin spatula to loosen the meat from the skillet and flip it over, tortilla side down.
- Top the meat with a slice of cheese and continue cooking for 2 minutes or until the tortilla has crisped up and the cheese melts.
- Transfer the burger taco to the sheet pan in the oven to stay warm while cooking the remaining tacos.
- To serve, top each taco with 2-3 pickle slices, lettuce, diced tomatoes, and diced onions. Drizzle each taco with 1 tablespoon of sauce. Fold over and serve.
Flat-Top Grill Directions:
- Make the sauce: In a small bowl, combine the mayonnaise, chopped pickles, paprika, garlic powder, onion powder, Worcestershire sauce, and black pepper. Stir well to combine. Stir in the pickle juice, 1 teaspoon at a time, until you reach the desired consistency. Chill sauce in the refrigerator while you prepare the burger tacos.
- Prepare the toppings and set aside.
- Preheat the flat-top grill to medium-high heat for about 10 minutes.
- Once the flat-top is hot, mist the surface with avocado oil or cooking spray (or drizzle with oil and use a long flat spatula to push the oil around all over the surface).
- Add all of the balls of meat to the flat top, leaving 4-5 inches of space between them. Working quickly, immediately top each ball with a tortilla.
- Use a burger press or flat spatula to press/smash the tortillas down onto each burger, pressing very firmly to flatten the meat (meat mixture should be less than ¼ -inch thick).
- Cook for 4 minutes, then use a long, thin spatula to scrape underneath the meat and flip each taco over.
- Top each one with a slice of cheese and cook for an additional 1-2 minutes to crisp the tortilla before removing them to a large platter or baking sheet.
- Top each taco with 2-3 pickle slices, lettuce, and diced onions. Drizzle each taco with 1 tablespoon of sauce. Fold over and serve.
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Notes
– May substitute pickle relish for the chopped pickles in the sauce.
– Make gluten-free smash burger tacos using gluten-free tortillas or grain-free tortillas.
– Make dairy-free tacos using plant-based cheese or omitting the cheese completely.
– If using a cast-iron griddle on the stovetop, you may be able to cook more than one taco at a time, depending on how large the griddle or skillet is.
Nutrition Information
- Serving Size: 1 smash burger taco with sauce
- Calories: 418
- Fat: 22 g
- (Sat Fat: 6 g)
- Sodium: 541 mg
- Carbohydrate: 28 g
- (Fiber: 1 g
- Sugar: 0 g)
- Protein: 24 g
- Cholesterol: 64 mg
Dietary
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