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Smashed Cheeseburger Tacos

Smashed cheeseburger tacos with crispy-edged beef patties, melted American cheese, and classic burger toppings folded into warm flour tortillas. High-heat griddle smash technique creates a crunchy crust that holds juicy, cheeseburger-style flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef and tortilla base
  • 1.5 lb ground beef (80/20)
  • 8 small flour tortillas
  • 8 American cheese slices Use sliced cheese for faster melting.
  • 0.25 cup butter Melted for brushing the tortillas.
  • 1 salt To taste.
  • 1 pepper To taste.
Toppings and sauce
  • 1 shredded lettuce
  • 1 diced tomatoes
  • 1 diced onions
  • 1 pickles, chopped
  • 1 special sauce Mayo, ketchup, mustard mixed.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season the beef
  1. Form the ground beef into 8 small balls and season all sides with salt and pepper.
  2. Set the beef aside while you prep the tortillas and toppings.
Smash on the hot griddle
  1. Heat a griddle or large skillet over high heat until hot, then brush the tortillas with the melted butter.
  2. Place the tortillas on the griddle and add 1 beef ball to each, then smash flat with a heavy spatula into a thin patty.
  3. Cook for 3-4 minutes until the beef develops a crispy crust, then flip the tortilla and beef together.
Melt cheese and fold
  1. Immediately top each patty with American cheese and cook for 1-2 minutes, just until the cheese melts.
  2. Remove from heat, fold the tacos, and fill each one with lettuce, tomatoes, onions, pickles, and special sauce.

Notes

For the crispiest edges, keep the heat at high and avoid moving the smashed patties for the first 3-4 minutes. Assemble toppings while the beef cooks so you can cheese-melt and fold right away. Refrigerate leftovers up to 2 days; freezer: no (tortillas and toppings don’t hold up well). For a lighter option, use 90/10 ground beef and reduce the butter brushing slightly.