Smash Burger Tacos with Crispy Edges Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the griddle or cast-iron skillet over medium-high heat. Measure out the taco seasoning, slice the cheddar cheese, and prepare the toppings: drain the pickle slices and shred the lettuce.

Have the burger sauce ready to drizzle. If using a cast iron press, keep it nearby. Ensure the ground beef is cold for easier shaping.

Instructions

Prepare and Press

1. 1Season and Shape the Meat
   In a medium bowl, combine the ground beef with taco seasoning. Mix gently with your hands until just combined—do not overwork. Divide the mixture into 8 equal portions (about 2 tablespoons each). Roll each portion into a loose ball. Place a mini tortilla on your work surface, then place one meat ball in the center.
   Look for The meat is pressed thin and covers the tortilla completely, forming a single layer.
   Tip Chilling the pressed tortillas for 5 minutes helps them hold together on the griddle.
2. 2Preheat the Griddle
   Place a griddle or large cast-iron skillet over medium-high heat. Let it heat for 3 to 4 minutes until a drop of water sizzles and evaporates immediately. Lightly oil the surface with a paper towel dipped in vegetable oil, if needed.
   Look for The griddle is hot enough when a drop of water dances and evaporates quickly.
   Tip A hot griddle ensures a deep caramelized crust forms quickly.

The meat is seasoned and pressed onto each tortilla in a thin, even layer. The griddle is hot and ready. The tortillas hold their shape, and the meat feels firm and cold. Make sure the press is heavy enough to flatten the meat without tearing the tortilla.

Griddle and Melt

3. 3Cook the Smashed Tacos
   Carefully place the tortillas meat-side down onto the hot griddle. Cook for 3 minutes without moving them, until the meat is deeply browned and crispy at the edges. Using a spatula, flip each taco so the tortilla is now on the griddle. Immediately place a slice of cheddar cheese on the cooked meat. Cook for 1 to 2 minutes more, until the cheese is melted and the tortilla is golden and crisp.
   Look for The meat is caramelized and crispy; the cheese melts into a gooey layer.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to press down after flipping—this keeps the tortilla crisp, not dense.
4. 4Check the Temperature
   To ensure the ground beef is fully cooked, insert an instant-read thermometer into the thickest part of the meat. The temperature should read at least 160°F (71°C). If it hasn't reached that temperature, cook for another minute and check again.
   Look for The thermometer reads 160°F (71°C) or higher.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Clean the thermometer between uses to avoid cross-contamination.

The meat sizzles as it cooks, turning deeply browned and crispy at the edges. The tortilla becomes golden and crisp after flipping.

The cheese melts into a gooey layer. The kitchen smells of caramelized beef and toasted tortillas. The internal temperature reaches 160°F (71°C).

Top and Serve

5. 5Assemble the Tacos
   Transfer the cooked tacos to a serving platter. Drizzle each taco generously with burger sauce. Top with dill pickle slices and a handful of shredded iceberg lettuce. Fold the tortillas in half to enclose the filling, creating a taco shape. Serve immediately while hot and crispy.
   Look for The tacos are loaded with sauce, pickles, and lettuce, ready to eat.
   Tip For extra crunch, add a few extra pickles right before serving.

The tacos are assembled with burger sauce, pickles, and lettuce. The tortillas are folded and ready to eat. The filling is hot, the cheese is melted, and the toppings are fresh and crisp. Serve immediately to enjoy the full crunch.

Common mistakes

A common mistake is overcrowding the griddle, which lowers the temperature and prevents proper browning. Cook in batches if needed. Another pitfall is flipping too early—wait until the meat releases easily from the griddle and has a deep crust.

Pressing down on the tortilla after flipping can make it dense; instead, let it crisp naturally. Finally, don't skip the thermometer check—undercooked ground beef is unsafe.

How to tell it’s done

The tacos are done when the meat 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 outside, and the cheese should be fully melted.

The meat will feel firm to the touch and no longer pink in the center. For best results, check the temperature with an instant-read thermometer inserted into the thickest part of the meat.

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