Big Mac Smash Burger Tacos with Secret Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest tortillas, use a cast-iron skillet and preheat it until it's smoking hot. The high heat ensures a quick sear that creates a crunchy exterior without overcooking the beef.

If you don't have a burger press, use a heavy spatula or the bottom of a small saucepan to press the beef down firmly. The key is to apply even pressure to get maximum contact with the pan.

To keep the tacos from getting soggy, add the lettuce and pickles just before serving. The secret sauce can be made a day ahead and stored in the fridge, which actually improves the flavor as the ingredients meld.

If you're making multiple batches, keep the cooked tacos warm in a low oven (200°F) on a baking sheet, but be aware they may lose some crispness. For best results, serve immediately.

Variations

• Spicy Jalapeño: Add sliced jalapeños to the tacos before folding, or mix a tablespoon of hot sauce into the secret sauce for an extra kick. Top with fresh cilantro for a burst of freshness.
• Bacon Ranch: Crumble crispy bacon over the cheese before adding the sauce. Substitute ranch dressing for the mayo in the secret sauce, and add a sprinkle of shredded lettuce for extra crunch.
• BBQ Smash Tacos: Swap the secret sauce for your favorite BBQ sauce. Top with crispy fried onions and a drizzle of ranch dressing for a smoky, tangy twist.
• Breakfast Tacos: Top the cooked beef with a fried egg and a slice of cheese. Drizzle with sriracha mayo instead of the secret sauce. Serve with crispy hash browns on the side.

Storage and make-ahead

Fridge

Store leftover tacos in an airtight container in the fridge for up to 2 days. Separate the lettuce and pickles to keep them fresh.

Freezer

Freeze cooked tacos in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven for best results.

Reheat

Reheat frozen tacos in a 375°F oven for 10-12 minutes, or until hot and crispy. Avoid microwaving to maintain crispness.

Leftover Big Mac Smash Burger Tacos can be stored in an airtight container in the refrigerator for up to 2 days. The tortillas may soften, but the flavor will still be delicious. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until heated through and slightly crispy. Avoid microwaving, as it will make the tortillas rubbery.

The secret sauce can be made up to 3 days ahead and stored in the fridge. The ground beef can be portioned and smashed onto tortillas a few hours in advance, but keep them refrigerated until ready to cook.

Shred the lettuce and slice the pickles ahead of time, storing them in separate containers. When ready to serve, simply sear the tacos and assemble. This makes the recipe perfect for entertaining.

Serving ideas

Serve these Big Mac Smash Burger Tacos hot, straight from the skillet, with extra secret sauce on the side for dipping. They're perfect as a fun weeknight dinner, a game-day snack, or a party appetizer. Pair them with a crisp side salad or some seasoned fries for a complete meal. The tacos are best eaten with your hands, so have plenty of napkins on hand.

For a more substantial meal, serve the tacos with a side of Mexican street corn, coleslaw, or a simple green salad. You can also set up a taco bar with additional toppings like diced onions, jalapeños, or hot sauce, so everyone can customize their own.

These tacos are sure to be a hit with kids and adults alike, and they're a great way to bring the flavors of a classic burger into a new, exciting format.

Frequently asked questions

Recipe card

Big Mac Smash Burger Tacos with Secret Sauce

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 12 oz 80/20 ground beef
• 4 small flour tortillas
• Salt to taste
• Black pepper to taste
• 4 slices American cheddar cheese
• 1 cup mayonnaise
• 3 tbsp ketchup
• 1 tbsp Dijon mustard
• 2 tbsp minced onion
• 1 tbsp sweet relish
• 1 tbsp white vinegar
• 1 cup shredded iceberg lettuce
• 1/4 cup dill pickle chips

Instructions

1. Divide the ground beef into 4 equal portions, about 3 ounces each. Roll each portion into a ball. In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, minced onion, sweet relish, and white vinegar until smooth. Set the sauce aside. Season the beef balls generously with salt and black pepper on all sides.
2. Place a flour tortilla on a clean work surface. Put one beef ball in the center and use a burger press or your palm to smash it paper-thin, spreading the meat evenly to the edges of the tortilla. Repeat with the remaining tortillas and beef. Season the exposed meat lightly with more salt and pepper.
3. Heat a large cast-iron skillet over high heat until smoking. Carefully place the tortillas beef-side down in the skillet, working in batches if needed. Press firmly with a burger press or spatula for 10 seconds. Cook undisturbed for 3 minutes, until the beef is deeply caramelized and the edges are crispy.
4. Using tongs, flip each taco so the tortilla side is down. Cook for 1-2 minutes, pressing gently, until the tortilla is golden and crisp. The beef should be cooked through, reaching an internal temperature of 160°F (71°C) for safety.
5. Place a slice of American cheddar cheese on top of each beef patty. Cover the skillet with a dome or lid and cook for 1 minute, until the cheese is fully melted and gooey.
6. Remove the tacos from the skillet and place them on a serving plate. Drizzle the prepared secret sauce generously over the cheesy beef, ensuring even coverage.
7. Sprinkle the shredded iceberg lettuce evenly over the sauced tacos. Scatter the dill pickle chips on top. Fold each taco in half, pressing gently to keep the filling in place.
8. Serve the Big Mac Smash Burger Tacos hot, while the tortillas are crispy and the cheese is molten. Enjoy the juicy, saucy, crunchy perfection in every bite.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

35 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.