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Smash Burger Tacos

Smash burger tacos with ultra-thin, crispy patties and caramelized edges tucked into warm taco shells. Each patty is smashed to about 1/4 inch, flipped to melt American cheese, then topped with pickles, tomato, lettuce, and red onion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use 80/20 for the best crispy edges.
Taco shells
  • 4 corn or flour taco shells Warm them right before assembling.
American cheese
  • 4 American cheese Place on the patties immediately after flipping to ensure it melts.
Dill pickles
  • 8 dill pickle chips Drain briefly if they seem extra wet.
Tomatoes
  • 4 tomato Use 4 slices for topping per taco.
Shredded lettuce
  • 1 cup shredded lettuce Add at the end so it stays fresh and crisp.
Red onion
  • 0.25 cup diced red onion Dice small so it distributes evenly.
Condiments
  • ketchup and mustard to taste Drizzle after topping for the best flavor balance.
Seasoning
  • salt and pepper to taste Season beef and adjust to taste.
Butter for griddle
  • butter for the griddle Lightly butter to help browning and release.

Equipment

  • 1 cast iron skillet

Method
 

Smash the patties
  1. Heat a cast iron griddle or skillet over medium-high heat and lightly butter the surface. Divide the ground beef into 4 equal portions, seasoning with salt and pepper to taste, then place the portions on the hot surface.
  2. Using a sturdy spatula, smash each patty very thin, about 1/4 inch thick. Cook without moving for 2-3 minutes until the edges are crispy and caramelized.
  3. Flip each patty and immediately top with a slice of American cheese. Cook for another 1-2 minutes until the cheese melts and the patty stays deeply browned at the edges.
Assemble the tacos
  1. Warm the taco shells, then place one smashed burger patty in each. Top with dill pickle chips, tomato, shredded lettuce, and diced red onion.
  2. Drizzle with ketchup and mustard to taste right before serving. Serve immediately for the crispiest edges.

Notes

Pro tip: Keep the griddle at medium-high and don’t move the patties during the first cook—this is what drives the caramelized, lacy edges. Store leftovers in the fridge up to 3 days, but assemble tacos fresh for best crunch; freezer is not recommended for assembled tacos (freeze patties instead up to 2 months). For a lighter option, swap half the ground beef for lean ground turkey and add a little extra butter to the griddle for browning.