The smash burger taco is one of the most clever food innovations of recent years — a concept that went viral for very good reason. The technique involves placing a small flour tortilla directly on the hot griddle, placing a ball of beef mince on top of it, and smashing them together simultaneously. The result is a thin, crispy beef patty fused with a crunchy, slightly charred tortilla — the outside of the tortilla acts as the crust of the patty while the inside remains soft where it meets the meat.

The chemistry is extraordinary. The beef fat renders into the tortilla as it cooks, fusing them into a single unit that is simultaneously crispy from the outside and soft from the beef side. The American cheese melts across the whole surface creating a continuous layer of molten cheese between the beef and whatever toppings you choose. The result is something entirely new — not quite a taco, not quite a smash burger, but something that takes the best elements of both.

The technique is forgiving and fast — the entire cooking process takes under 5 minutes per batch once the griddle is hot. This makes smash burger tacos one of the most achievable impressive dishes in any burger repertoire, equally at home at a casual weeknight dinner as at a weekend gathering.

Nutrition (per serving)

Calories: 590 kcal   |   Protein: 34g   |   Carbs: 38g   |   Fat: 32g   |   Fiber: 3g

Smash Burger Tacos

Recipe by By butter u0026 berriesCourse: Burgers

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

590

kcal

Ingredients

• •t400g beef mince (20% fat)

• •t4 small flour tortillas (15cm)

• •t4 slices American cheese

• •t1 tbsp vegetable oil

• •tFlaky salt and cracked black pepper

• •tFor special sauce: 3 tbsp mayonnaise

• •tFor special sauce: 1 tbsp yellow mustard

• •tFor special sauce: 1 tbsp ketchup

• •tFor special sauce: 1 tsp pickle brine

• •tFor salsa fresca: 2 tomatoes, finely diced

• •tFor salsa fresca: 1/4 white onion, finely diced

• •tFor salsa fresca: handful fresh coriander

• •tFor salsa fresca: juice of 1 lime

• •tFor salsa fresca: salt

• •tShredded iceberg lettuce

• •tSliced pickled jalapeños

• •tLime wedges to serve

Directions

• Make special sauce: combine all ingredients and mix well. Refrigerate.
• Make salsa fresca: combine tomatoes, onion, coriander, and lime juice. Season with salt. Set aside.
• Divide beef mince into 4 equal balls of approximately 100g each.
• Heat a cast iron pan or flat griddle over the highest heat until smoking. Add a thin film of vegetable oil.
• Place a flour tortilla on the hot surface. Immediately place a beef ball in the centre of the tortilla. Using a wide spatula, smash the beef firmly downward through the tortilla — press as hard as you can for 10 seconds. The beef and tortilla will fuse together.
• Season the top of the beef with flaky salt and cracked pepper. Cook for 90 seconds.
• Flip in one confident motion. Immediately place a slice of American cheese over the beef and top half of the tortilla. Cook for 60 more seconds until cheese is melted.
• Spread special sauce on the beef side. Add shredded lettuce, salsa fresca, and pickled jalapeños. Fold like a taco and serve immediately with lime wedges.

Notes

• The tortilla and beef ball must hit the griddle at the same time — place the tortilla first, ball of beef on top, and smash immediately before the tortilla can cook on its own.
  The cheese should cover as much of the beef and exposed tortilla as possible — it acts as the glue that holds the taco together when folded.
  These are small — 2 per person is a satisfying serving. They are easy to scale up for a crowd and cook very quickly.
  The tortilla will be crispy and slightly charred on the underside — this is correct and essential to the character of the dish.

Storage

Smash burger tacos are best eaten within 60 seconds of cooking. The tortilla softens quickly once the taco is folded and the beef begins to steam. Salsa fresca keeps for 1 day refrigerated. Special sauce keeps for 1 week.

Serving Tips

Serve immediately folded with lime wedges and extra special sauce on the side. A cold Mexican lager — Modelo, Pacifico, or Tecate — is the perfect accompaniment. For a non-alcoholic option, a agua fresca de pepino (cucumber lime water) or a cold horchata are authentically Mexican and refreshingly appropriate.

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