Smash Burger Tacos with Crispy Edges Tips, FAQ & printable recipe

Tips for success

For the crispiest edges, use a well-seasoned cast iron griddle or skillet and let it heat thoroughly before adding the tacos.

Avoid moving the tacos while they cook—this allows the crust to form. If you don't have a cast iron press, use a heavy skillet or a spatula to press down firmly.

Make the burger sauce ahead of time by mixing mayonnaise, ketchup, sweet pickle relish, and a splash of vinegar. Adjust the tanginess to your liking. For a spicier kick, add a dash of hot sauce or a pinch of cayenne. The sauce can be stored in the refrigerator for up to a week.

Variations

• Chicken Smash Tacos: Substitute ground chicken for ground beef. Ensure the chicken reaches an internal temperature of 165°F (74°C). The cooking time may be slightly shorter. Use a mild taco seasoning to complement the lighter flavor.
• Spicy Chorizo Tacos: Use fresh chorizo sausage (casings removed) instead of ground beef. Chorizo is already seasoned, so omit the taco seasoning. Cook until the chorizo is browned and reaches 160°F (71°C). Top with crumbled cotija cheese and a drizzle of crema.
• Veggie Smash Tacos: For a vegetarian version, use a plant-based ground meat substitute. Season and press onto tortillas as directed. Cook until heated through and crispy. Use dairy-free cheese and vegan burger sauce to make it fully plant-based.
• BBQ Bacon Tacos: Cook 4 slices of bacon until crisp, then crumble. Add the crumbled bacon to the ground beef mixture before pressing. Use barbecue sauce instead of burger sauce, and top with crispy fried onions and shredded lettuce.

Storage and make-ahead

Fridge

Store leftover smash burger tacos in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or toaster oven to restore crispness.

Freezer

Freeze uncooked pressed tortillas with meat for up to 2 months. Cooked tacos can be frozen for up to 1 month; reheat in a 375°F (190°C) oven for 10 minutes.

Reheat

Reheat leftover tacos in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes, until crisp and hot.

Leftover smash burger tacos can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes, until crisp and heated through. Avoid microwaving, as it makes the tortillas soggy.

You can prepare the pressed tortillas with meat up to 24 hours in advance. Layer them between sheets of parchment paper, cover, and refrigerate.

When ready to cook, simply place them on the hot griddle and follow the recipe. The seasoned meat can also be shaped into balls and refrigerated for up to 2 days.

Serving ideas

Serve the smash burger tacos hot off the griddle for the best texture. Arrange them on a platter with extra burger sauce on the side for dipping. Pair with a simple side of tortilla chips and salsa, or a crisp green salad with a tangy vinaigrette to balance the richness.

For a fun party spread, set up a taco bar with additional toppings like diced onions, jalapeños, or avocado slices. Let everyone customize their tacos.

These are also great for game day—make a batch and watch them disappear. The crispy edges are best enjoyed immediately, so serve right away.

Frequently asked questions

Recipe card

Smash Burger Tacos with Crispy Edges

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1 lb ground beef (80% lean)
• 1 tbsp taco seasoning
• 8 mini flour tortillas (4-inch)
• 4 oz sharp cheddar cheese, sliced
• 1/2 cup burger sauce (store-bought or homemade)
• 1/2 cup dill pickle slices
• 1 cup shredded iceberg lettuce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

30 g

Fat

28 g

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