Crispy Smash Burger Tacos with Secret Sauce Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Set a cast-iron skillet or griddle over high heat to preheat—it should be smoking hot before the beef goes in.

Prepare the secret sauce by whisking together the mayonnaise, ketchup, Dijon mustard, minced onion, sweet relish, and white vinegar in a small bowl.

Shred the iceberg lettuce and drain the pickle chips. Divide the ground beef into four equal portions and roll each into a loose ball. Have the tortillas, cheese slices, salt, and pepper within reach. Keep the beef cold until ready to cook.

Instructions

Sauce and Toppings

1. 1Make the Secret Sauce
   In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, minced onion, sweet relish, and white vinegar until smooth and well combined. Set aside.
   Look for The sauce should be smooth and pinkish-orange, with small bits of onion and relish visible.
   Tip For a smoother sauce, grate the onion instead of mincing. Let the sauce sit for 5 minutes to meld flavors.
2. 2Prep the Toppings
   Shred the iceberg lettuce into thin strips and set aside. Have the dill pickle chips ready.
   Look for Lettuce should be dry and crisp; pickles should be drained of excess brine.
   Tip Pat the lettuce dry with paper towels to keep the taco from getting soggy.

The secret sauce should be smooth and creamy, with a balanced tang from the vinegar and mustard. The lettuce should be dry and crisp, and the pickles should be well-drained. Have all components ready before you start cooking, as the searing process is fast and leaves no time for prep.

Smash and Sear

3. 3Form the Beef Balls
   Divide the ground beef into 4 equal portions, each about 3 ounces. Roll each portion into a ball. Do not season yet.
   Look for The balls should be uniform in size, about 2 inches in diameter.
   Tip Handle the beef as little as possible to keep it tender. Keep the balls cold until ready to cook.
4. 4Smash the Patties onto Tortillas
   Place a beef ball onto a flour tortilla. Use a burger press or your hand to smash the beef into a thin, even layer that covers the tortilla, leaving a small border. Season generously with salt and black pepper.
   Look for The beef should be about 1/4 inch thick and evenly distributed across the tortilla.
   Tip If the beef sticks to the press, line it with parchment paper or lightly oil the press.
5. 5Sear Meat-Side Down
   Heat a cast-iron skillet or griddle over high heat until smoking. Place the tortilla with the beef side down onto the hot surface. Press firmly with a burger press for 10 seconds, then cook for 3 minutes without moving, until a deep caramelized crust forms.
   Look for The beef should be deeply browned and crispy around the edges. The tortilla will begin to crisp and brown on the other side.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not move the patty while it cooks; this allows the crust to form. Use a heavy press for maximum contact.
6. 6Flip and Add Cheese
   Flip the taco so the tortilla side is down. Immediately place a slice of American cheese on the beef. Cook for 1 minute, until the cheese melts and the tortilla is golden and crispy.
   Look for The cheese should be melted and bubbly, and the tortilla should be lightly browned and crisp.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the tortilla puffs up, press it down gently with a spatula to ensure even browning.

The beef should be smashed thin and even, with a deep brown crust forming after 3 minutes of cooking. The edges should look lacy and crispy, and the kitchen should smell of caramelized beef. The tortilla will begin to crisp on the bottom. This is the moment to flip and add cheese.

Top and Fold

7. 7Top and Fold the Tacos
   Transfer the taco to a plate. Sprinkle with shredded lettuce and top with dill pickle chips. Drizzle generously with the secret burger sauce.
   Look for The lettuce should be crisp, the pickles bright, and the sauce creamy and drizzled over the top.
   Tip For a neater fold, fold the taco in half and gently press down to hold the filling.
8. 8Fold and Serve
   Fold each taco in half and serve immediately, while the tortilla is crisp and the cheese is melted. Enjoy the juicy bite with sauce dripping.
   Look for The taco should hold together when folded, with the filling staying in place.
   Tip Serve with extra sauce on the side for dipping.

After flipping, the cheese should melt quickly, and the tortilla should turn golden and crisp. Once topped with lettuce, pickles, and sauce, the taco should be folded in half and served immediately. The filling should stay in place, and the sauce should be drizzled generously over the top.

Common mistakes

One common mistake is pressing the beef too thick, which prevents the crust from forming and increases cooking time. Another is moving the patty while it sears—this disrupts the crust and causes sticking. Use a heavy press and resist the urge to peek.

Also, do not overload the tortilla with toppings before folding, as this can make it difficult to handle and cause the filling to fall out. Finally, serve immediately after folding to keep the tortilla crisp.

How to tell it’s done

The smash burger tacos are done when the beef reaches an internal temperature of 160°F (71°C) and the edges are deeply browned and crispy. The tortilla should be golden and crisp on the second side, and the cheese should be fully melted.

To check, insert an instant-read thermometer into the thickest part of the patty—it should read at least 160°F (71°C). The patties are thin, so they cook quickly; be careful not to overcook, as they can dry out.

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