If you’re craving something that combines the juicy satisfaction of a smash burger with the handheld fun of a taco, you have to try this Cheesy Smash Burger Tacos Recipe. This dish takes everything we love about a classic burger—melty cheese, perfectly seasoned beef, crispy edges—and wraps it up in a warm tortilla with all the crunchy, tangy fixings that make tacos so irresistible. Whether you’re feeding the family or need a crowd-pleaser for casual dinners, these tacos deliver a delightful mash-up of textures and flavors that will keep everyone coming back for more.
Ingredients You’ll Need
This Cheesy Smash Burger Tacos Recipe is wonderfully simple, and every ingredient plays a key role in balancing flavor and texture. From the juicy beef to the creamy homemade sauce, each component comes together to create that crave-worthy experience.
- 4 tortillas: I love using Mission street taco size flour tortillas because they’re just the right size for holding all those delicious fillings.
- 1 lb ground beef (80/20 blend): This ratio gives you that perfect fat content for juicy and flavorful patties.
- Salt and freshly ground black pepper: The basics that enhance the natural flavors of the beef.
- 1.5 tbsp oil (neutral like avocado oil): Helps to get that nice crust when smashing the burgers on the hot pan.
- 5 slices cheese (Kraft Deluxe American preferred): Melts beautifully to give you that ooey-gooey, cheesy goodness.
- 1 small onion, finely diced: Adds a fresh bite and slight crunch to contrast the rich burger.
- Dill pickle chips: A tangy crunch that cuts through the richness perfectly.
- Shredded lettuce: Brings a cool, crisp freshness to every bite.
- 1 cup mayonnaise (Hellmann’s preferred): Forms the creamy base of the special sauce that ties it all together.
- 3 tbsp relish: Gives the sauce a sweet and tangy kick.
- 2.5 tbsp mustard: Adds sharpness and depth to the sauce.
- 1.5 tsp sugar: Balances the tangy and savory elements in the sauce.
- 0.75 tbsp vinegar (white vinegar): Cuts through the richness to keep the flavors bright.
- 1.5 tsp smoked paprika: Brings a smoky warmth that layers beautifully with the beef.
- 1 tsp onion powder: Enhances the savory notes in the sauce and beef.
- 1 tsp garlic powder: A little punch of garlicky flavor for complexity.
How to Make Cheesy Smash Burger Tacos Recipe
Step 1: Prepare the Special Sauce
Before you even heat up the pan, mix together the mayonnaise, relish, mustard, sugar, white vinegar, smoked paprika, onion powder, and garlic powder in a bowl. This sauce is the flavor glue that makes these tacos unforgettable. Set it aside so the flavors meld while you cook the burgers.
Step 2: Form and Season the Beef
Divide your ground beef into four equal portions and loosely form each into a ball. Don’t overwork the meat; keeping it light ensures a tender burger. Generously season each ball with salt and freshly ground black pepper right before cooking to bring out that quintessential burger flavor.
Step 3: Smash the Burgers
Heat your neutral oil in a large skillet or cast iron pan over medium-high heat until shimmering. Place one beef ball in the pan then immediately smash it down with a spatula until it’s roughly the size of your tortillas. This creates those crispy, caramelized edges everyone loves. Cook for about 2-3 minutes until the bottom is deeply browned.
Step 4: Flip and Add Cheese
Flip your smashed burger carefully and immediately place a slice of cheese on top. Cover the pan briefly to help the cheese melt perfectly while the other side cooks, roughly 1-2 minutes.
Step 5: Warm the Tortillas and Assemble
While your burgers finish cooking, warm your tortillas briefly in a separate pan or microwave so they’re soft and pliable. Place the cheesy burger onto each tortilla, then top with diced onions, dill pickle chips, shredded lettuce, and a generous drizzle of the special sauce. Fold like a taco and get ready to dig in!
How to Serve Cheesy Smash Burger Tacos Recipe
Garnishes
To elevate your Cheesy Smash Burger Tacos Recipe, consider adding extra garnishes like sliced jalapeños for a heat kick, a sprinkle of fresh cilantro for brightness, or even a few dashes of hot sauce to personalize each bite. Garnishes can amp up the flavor and add a dash of color that makes the dish even more fun to eat.
Side Dishes
The perfect side to complement these tacos could be crispy fries or onion rings, but for a lighter balance, try a crisp coleslaw or a simple cucumber salad. The cool, crunchy sides contrast wonderfully with the warm, juicy taco fillings and create a well-rounded meal experience.
Creative Ways to Present
If you’re serving these at a party or casual gathering, line them up on a platter with little bowls of extra sauce, pickles, and jalapeños on the side. Another fun option is to serve them with mini tortillas for a bite-sized taco experience that’s perfect for snacking and sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cheesy Smash Burger Tacos Recipe components, store the cooked patties separately from the tortillas to prevent sogginess. Keep the patties wrapped tightly in the fridge for up to 3 days, and store the tortillas in an airtight container or sealed bag.
Freezing
You can freeze the cooked burger patties individually wrapped in plastic wrap and then placed in a freezer bag. They’ll keep for up to 2 months. Avoid freezing the assembled tacos or tortillas to maintain the best texture upon reheating.
Reheating
Reheat patties gently in a skillet over medium heat to regain crispiness and melty cheese, or use a microwave for a faster option though the texture might soften. Warm tortillas separately in a dry pan or microwave for just a few seconds before assembling your tacos fresh again.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works, but keep in mind it’s leaner, so you might want to add a little oil or butter when cooking to keep the patties juicy and flavorful.
What type of cheese melts best for these tacos?
Kraft Deluxe American is my top pick for meltability and creamy texture, but you can also try sharp cheddar or pepper jack for a flavor twist.
Can I make this recipe vegetarian?
For a vegetarian version, try using plant-based burger patties or smashed chickpea patties seasoned similarly. The special sauce and toppings still make it delicious!
Is it okay to use corn tortillas?
Corn tortillas add a lovely texture and flavor, but they are less flexible than flour, so be gentle when folding. Warming them thoroughly helps prevent tearing.
How spicy is this recipe?
This Cheesy Smash Burger Tacos Recipe is mild by default, but you can easily add heat with jalapeños, hot sauce, or a pinch of cayenne in the special sauce if you like it spicy.
Final Thoughts
There’s something incredibly satisfying about biting into a Cheesy Smash Burger Tacos Recipe that hits all the right notes—juicy, cheesy, crispy, and full of fresh tang. It’s a simple but bold way to shake up your taco night and make dinner something everyone looks forward to. I can’t wait for you to try this recipe; it’s sure to become one of your go-to favorites just like it is mine!
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Cheesy Smash Burger Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
These Cheesy Smash Burger Tacos combine the juicy, flavorful goodness of a classic smash burger with the convenience and fun of street tacos. Made with perfectly seasoned ground beef smashed to achieve crispy edges, melty American cheese, and a tangy homemade sauce, these tacos are topped with crisp shredded lettuce, fresh diced onions, and dill pickle chips for an irresistible meal ready in just 20 minutes.
Ingredients
For the Tacos
- 4 tortillas (Mission street taco size flour tortillas)
- 1 lb ground beef (80/20 blend)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1.5 tbsp neutral oil (such as avocado oil)
- 5 slices Kraft Deluxe American cheese
- 1 small onion, finely diced (1/4-inch pieces)
- Dill pickle chips, to taste
- Shredded lettuce, to taste
For the Sauce
- 1 cup mayonnaise (Hellmann’s preferred)
- 3 tbsp relish
- 2.5 tbsp mustard
- 1.5 tsp sugar
- 0.75 tbsp white vinegar
- 1.5 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Prepare the Sauce: In a bowl, combine mayonnaise, relish, mustard, sugar, white vinegar, smoked paprika, onion powder, and garlic powder. Mix well until smooth and set aside to let the flavors meld.
- Preheat the Pan: Heat a large skillet or griddle over medium-high heat and add the neutral oil. Allow it to get hot to ensure a good sear on the beef patties.
- Form and Smash the Patties: Divide the ground beef into 4 equal portions and loosely form each into a ball. Place each ball onto the hot pan, then immediately smash down with a spatula to form thin patties. Season with salt and freshly ground black pepper.
- Cook the Patties: Cook the patties for about 2-3 minutes on the first side until the edges are crispy and well-browned. Flip the patties, add a slice of cheese on top of each, and cook for an additional 1-2 minutes until the cheese melts and the patties are cooked through.
- Warm the Tortillas: While cooking the patties, warm the tortillas briefly on another skillet or microwave until pliable and slightly toasted.
- Assemble the Tacos: Spread a generous amount of the prepared sauce on each tortilla. Place the cheesy smash burger patty on top, then garnish with finely diced onions, dill pickle chips, and shredded lettuce.
- Serve: Fold the tortillas over the filling and serve immediately while warm and juicy for the best experience.
Notes
- For best flavor and texture, use an 80/20 ground beef blend to ensure the patties stay juicy and develop a crispy crust.
- Smashing the patties thin in the pan is key to developing crispy edges and maximizing flavor.
- Feel free to swap flour tortillas with corn tortillas for a slightly different texture and flavor.
- Customize your sauce by adjusting the amount of paprika or adding a bit of hot sauce for heat.
- Serve immediately to enjoy the melty cheese and crispy burger texture at its best.
