Crispy Smash Burger Tacos Ready in 10 Minutes Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Take the ground beef out of the refrigerator and let it sit at room temperature for up to 30 minutes—this helps it cook more evenly.

Measure out the salt and pepper, slice the cheese if needed, and have your burger sauce, pickles, and lettuce ready.

Heat your griddle over high heat while you prepare the meat. The key is to work quickly once the griddle is hot, so having everything within reach is crucial.

Instructions

Prepare and smash

1. 1Season and smash
   In a medium bowl, combine the ground beef with the salt and pepper. Mix gently with your hands until just combined; do not overwork. Divide the meat into 8 equal portions (about 2 tablespoons each). Place a mini tortilla on a cutting board, then put one portion of meat on top. Press the meat out to the edges of the tortilla, making a thin, even layer. Repeat with the remaining tortillas and meat.
   Look for The meat should be evenly spread, covering the entire surface of each tortilla.
   Tip Use a light touch—overmixing can make the meat tough. If the meat sticks to your hands, dampen them slightly.
2. 2Heat the griddle
   Place a large cast iron griddle or skillet over high heat. Let it heat for at least 2 minutes until it is smoking hot. You can test by flicking a drop of water onto the surface—it should sizzle and evaporate immediately.
   Look for The griddle should be smoking hot before adding the meat.
   Tip Do not add oil—the fat from the beef will be enough. If using chicken, add a light drizzle of oil to the griddle.

You should have 8 tortillas topped with a thin, even layer of seasoned meat. The meat should cover the entire surface, and the tortillas should be ready to hit the hot griddle. The griddle should be smoking hot, and you should have your press or spatula nearby.

Sear and melt

3. 3Cook the meat side down
   Carefully place the tortillas meat-side down onto the hot griddle. Use a cast iron press or the back of a heavy spatula to press each one down firmly for 10 seconds. Cook without moving for 3 minutes, until the meat is deeply browned and crispy around the edges.
   Look for The edges of the meat should be deeply caramelized and crispy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to peek or move the tortillas—this is what creates the crispy crust.
4. 4Flip and add cheese
   After 3 minutes, use a spatula to flip each tortilla so the meat side is up. Immediately place a slice of cheddar cheese on top of the meat. Let cook for 1 minute, until the cheese is melted and bubbly. The meat should reach 160°F (71°C) internally.
   Look for The cheese should be fully melted and starting to bubble.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese isn't melting fast enough, cover the griddle with a lid for 30 seconds.

The meat should be deeply browned and crispy around the edges after 3 minutes. When you flip, the meat side should be caramelized and the tortilla should be golden. The cheese should be melting and bubbly within a minute of adding it.

Top and fold

5. 5Drizzle sauce and add toppings
   Drizzle about 1 tablespoon of burger sauce over each cheesy meat patty. Top with a few dill pickle slices and a handful of shredded iceberg lettuce.
   Look for The toppings should be evenly distributed over the melted cheese.
   Tip Add the lettuce just before serving to keep it crisp.
6. 6Fold and serve
   Fold each tortilla in half like a taco, pressing gently to hold the filling. Serve immediately while the edges are still crispy and the cheese is molten.
   Look for The folded tacos should hold their shape and the edges should crunch when bitten.
   Tip Serve with extra burger sauce for dipping, if desired.

The tacos should be topped with burger sauce, pickles, and lettuce, then folded. The edges should crunch when you bite into them, and the cheese should be molten. Serve immediately for the best texture.

Common mistakes

One common mistake is pressing the meat too thick—it should be thin and even, almost like a crust on the tortilla. Another is moving the tortillas too soon; let them cook undisturbed for the full 3 minutes to develop the crust.

Avoid overcrowding the griddle—work in batches if needed. Finally, don't skip the hot griddle; if it's not smoking hot, the meat will steam instead of sear, resulting in a soggy taco.

How to tell it’s done

The meat is done when it reaches an internal temperature of 160°F (71°C) on an instant-read thermometer. The edges should be deeply browned and crispy, and the cheese should be fully melted.

The tortilla should be golden and crisp on the outside, with a slight chew. If the meat hasn't reached temperature after 3 minutes, continue cooking for another minute, checking with the thermometer.

• Ground meat: 160°F (71°C) in the thickest part