Smashed Burger Tacos
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Smashed Burger Tacos are exactly what they sound like, and they’re as good as you’re imagining. Juicy beef smashed onto a tortilla, crispy on the outside, melty cheese, and all the Big Mac style toppings.
An Easy Twist on Taco Night
These smashed burger tacos are one of those recipes that look fun but are actually incredibly easy to make. You press the beef onto the tortilla, cook it in a skillet, flip, add cheese, and you’re done. That’s it. No shaping patties, no grill, no mess.
We love them because they work just as well for a quick lunch as they do for dinner. They’re filling, they cook fast, and everyone can load theirs up with whatever toppings they like, which means less negotiating and more eating.
Why You’ll Love These Smashed Burger Tacos
- They’re ridiculously easy. No forming patties, no grill, no special tools. Smash the beef onto the tortilla, cook, flip, add cheese, done.
- Fast enough for lunch, filling enough for dinner. These come together quickly but still feel like a real meal.
- Everyone gets what they want. Set out the toppings and let everyone build their own. No complaints, no swaps at the table.
- Crispy, juicy, and cheesy. The beef gets nicely browned, the tortilla crisps up, and the cheese melts right into everything.
- Great way to change up taco night. Familiar flavors, different format, and something a little more fun than the usual.
Key Ingredients & Tips
- Ground beef: Use 80/20 if you can. You want a bit of fat here so the beef stays juicy and browns properly. Lean beef works, but it won’t give you the same flavor or crisp edges.
- Street size flour tortillas: Smaller tortillas are easier to handle and cook more evenly in the skillet. Press the beef right to the edges so you get good coverage and no dry spots.
- Cheddar cheese: Sharp cheddar melts well and gives you that classic burger flavor. You can swap in American or a cheddar blend if that’s what you have.
- Big Mac style sauce: Make this first and let it chill while you cook. It tastes better after a few minutes in the fridge and pulls the whole taco together.
- Don’t overcrowd the pan: Cook these in batches so the beef actually browns instead of steaming. A hot skillet is key.
- Press gently, not aggressively: You want good contact with the pan, but there’s no need to smash the life out of them. Let the beef do its thing.
How To Serve
These smashed burger tacos are best served hot, straight from the skillet, while the tortillas are crispy and the cheese is melty. Set everything out on the counter and let people build their own. It keeps things easy and everyone gets exactly what they want.
They’re great on their own for a quick lunch, but they also work really well for dinner with something simple on the side. Here are some suggestions:
Air Fryer French Fries
Parmesan Garlic Roasted Potatoes
Arugula Salad
Easy Guacamole
Frequently Asked Questions
Can I make these ahead of time?
They’re best fresh while the tortillas are crispy and the cheese is melty. You can prep the sauce and toppings ahead of time to make things faster, but cook the tacos right before serving.
Can I use corn tortillas instead of flour?
Flour tortillas work best here because they crisp up without cracking. Corn tortillas tend to break once you press the beef on, so I don’t recommend them for this recipe.
What’s the best pan to use?
A large skillet or cast iron pan works great. You want something that holds heat well so the beef browns properly.
Can I cook these on a griddle?
Yes, absolutely. A flat-top or large griddle works really well, especially if you’re making a full batch at once.
How do I keep them warm if I’m cooking in batches?
Place cooked tacos on a baking sheet in a 200°F oven while you finish the rest. Add the toppings right before serving so they stay crisp.
Can I swap the sauce?
Of course. The Big Mac style sauce is a favorite here, but regular burger sauce, chipotle mayo, or even ketchup and mustard all work.
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Smashed Burger Tacos
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Ingredients
For the Burger Filling
- 1 pound ground beef (80/20 works best)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Tacos
- 8 small flour tortillas (street-size)
- 1½ cups cheddar cheese
- 2 tablespoons vegetable oil (divided)
For the Toppings
- 2 cups iceberg lettuce (shredded )
- 1 cup tomatoes (diced )
- 3 green onions (sliced)
For the Big Mac–Style Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, stir together ½ cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of relish, 1 tablespoon of mustard, 1 teaspoon of vinegar, ½ teaspoon of paprika, ½ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Cover and refrigerate until ready to use.
- In a bowl, combine 1 pound of ground beef with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder. Mix gently and divide into 8 equal portions.
- Place the tortillas on a work surface. Press one portion of beef onto one side of each tortilla, spreading it thin and right to the edges.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tacos meat-side down and cook for 4 to 5 minutes, pressing gently with a spatula, until the beef is cooked through and deeply browned.
- Flip the tacos so the tortilla side is down. Sprinkle each taco with shredded cheddar cheese. Cook for 2 to 3 minutes, until the tortilla is crisp and the cheese is fully melted.
- Remove from the skillet, and repeat with remaining tacos, adding the remaining 1 tablespoon of oil as needed.
- Fill each taco with shredded lettuce, diced tomatoes, and green onions. Drizzle generously with the Big Mac–style sauce and serve immediately.
Notes
- Ground beef with a bit of fat works best here. It cooks up juicier and gives you those nice crispy edges.
- Press the beef thin and all the way to the edges of the tortilla so everything cooks evenly.
- Don’t crowd the pan. Cooking in batches helps the beef brown instead of steaming.
- The sauce is even better if it sits for a bit in the fridge, but it’s still good if you’re in a hurry.
- These are best eaten right away while the tortillas are crispy and the cheese is melted.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
