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Crispy Smash Burger Tacos with Burger Sauce

Crispy smash burger tacos with burger sauce: beef is pressed directly onto flour tortillas for deep-brown crusts and melted American cheese, then finished with tangy pickle-forward sauce. Expect golden, crackly taco edges and a juicy, savory center.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Smash Burger Tacos
  • 1 lb ground beef
  • 8 flour tortillas small tortillas for taco size
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 8 American cheese slices 8 slices
  • 1 cup finely shredded iceberg lettuce
  • 0.5 cup dill pickle slices
  • 0.25 cup finely diced yellow onion
Burger Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp finely chopped dill pickles
  • 1 tsp pickle juice

Equipment

  • 1 cast iron skillet

Method
 

Make the burger sauce
  1. Mix mayonnaise, ketchup, yellow mustard, chopped dill pickles, and pickle juice until smooth and tangy.
  2. Refrigerate the sauce while you assemble and cook the tacos.
Smash and cook the tacos
  1. Divide the ground beef into eight equal portions and place one portion onto each flour tortilla.
  2. Press the beef into a very thin layer across each tortilla, leaving a narrow border around the edge.
  3. Season the beef with kosher salt, black pepper, and garlic powder.
  4. Heat a large cast-iron skillet over medium-high heat until hot.
  5. Place one tortilla beef-side down into the hot skillet.
  6. Press firmly with a spatula for 10–15 seconds and cook for 2–3 minutes until the beef forms a deep brown crust and no pink remains.
  7. Flip the taco so the tortilla touches the skillet.
  8. Immediately place one slice of American cheese over the beef.
  9. Cook for 1–2 minutes until the tortilla turns golden and crisp and the cheese melts.
  10. Repeat with the remaining tortillas and beef portions.
Finish and serve
  1. Top each taco with shredded iceberg lettuce, dill pickle slices, diced yellow onion, and burger sauce.
  2. Fold each taco slightly and serve immediately while the tortilla remains crisp.

Notes

For the crispiest taco shells, use small tortillas and keep the skillet at medium-high so the beef browns quickly; press right away for 10–15 seconds. Store burger sauce covered in the fridge for up to 4 days; cooked tacos are best the same day, and assembled tacos will soften in about 1–2 hours. The sauce can be frozen up to 2 months. For a lighter option, swap part of the 80/20 beef with lean ground beef, and the texture will be slightly less juicy.