If you’ve ever craved both a juicy smashed burger and tacos at the same time, you’ll love these smashed burger tacos! This mash-up recipe combines the crispy, caramelized edges of a smashed burger with the handheld convenience of a taco, and they’re ready in about 20 minutes.
The magic happens when you press seasoned ground beef directly onto a hot pan, creating those irresistible crispy edges that make smashed burgers so addictive. But instead of stuffing it on a bun, you cook it right on a tortilla.
These tacos have that signature smashed burger taste with those caramelized, almost burnt edges that make your mouth water. Add some melted cheese, crisp lettuce, and tangy pickles, and you’ve got handheld perfection.
These are perfect for game day, busy weeknights, or whenever you want to shake up Taco Tuesday. I love making these on my Blackstone griddle, which makes it easy to feed a crowd. But a skillet inside works well too!
Let me show you the simple steps to make these crowd-pleasing smashed burger tacos, along with my favorite topping combinations and all my best tips. This is going to be your new favorite taco recipe!
Looking for more ideas for taco night? Try slow cooker chicken tinga, taco tater tot casserole, or chicken birria tacos.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Ground Beef: I recommend using 80/20 ground beef here. The higher fat content gives you a crispy, flavorful crust.
- Tortillas: Small flour tortillas (about 6 inches) work best for this recipe.
- Salt
- Pepper
- Garlic powder
- Oil
- Toppings: Use your favorite classic burger toppings like shredded lettuce, diced tomatoes, onions, and cheese. I also like to add pickles and a quick fry sauce made from ketchup and mayo.
How to Make Smashed Burger Tacos
- Preheat your skillet or griddle over medium-high heat. Let it heat up for about 5 minutes to ensure it’s nice and hot. Give it a light coating of oil or cooking spray.
- While the pan heats, divide your ground beef into eight equal portions and roll them into balls.
- Place a tortilla on your counter and put a beef ball in the center. Using your hands or the bottom of a flat plate, press the meat into a thin patty that covers most of the tortilla.
- Season each patty generously with the salt, pepper, and garlic powder mixture.
- Carefully place each tortilla, beef-side down, in your hot pan or griddle. Use your spatula to press down firmly. Let it cook for 2-3 minutes until you see the beef getting nicely browned and crispy.
- Use a wide spatula and flip carefully to prevent the meat from separating from the tortilla. Cook another 1-2 minutes until the tortilla gets some nice toasty spots.
- If you’re using cheese (and in my house, we always do!), add it right after you take the taco off the heat. The residual heat will melt it perfectly.
Serving Ideas
I usually lay out all the classic burger toppings – shredded lettuce, diced tomatoes, pickles, and plenty of shredded cheese. Don’t forget the burger condiments like ketchup, mustard, and mayo.
And include your favorite taco toppings too, like pickled jalapeños or guacamole. Here are some suggestions to take things to the next level:
- Set up a sauce station with different options like Chick-fil-A sauce, ranch dressing, or BBQ sauce.
- Add some crunch with crispy fried onions or crushed potato chips
- Serve with a side of crispy French fries or tortilla chips
These tacos are perfect for game day gatherings or casual family dinners. I love serving them with a big bowl of Mexican street corn salad or some quick air fryer sweet potato wedges on the side.
How to Store
While these smashed burger tacos are best enjoyed fresh off the griddle, sometimes life happens, and you have leftovers. Wrap each taco individually in aluminum foil and store them in an airtight container in the refrigerator for up to 2 days.
Keep any fresh toppings separate and add them when serving. To reheat, unwrap them and microwave for 30-45 seconds. Or you can reheat them in a skillet over medium heat for 1-2 minutes per side.
Tips & Tricks
Be sure to check out the step by step instructions
- The key to these tacos is getting that beef patty nice and thin! I find that pressing down with a flat-bottomed plate works better than trying to use my hands. The thinner you can get the meat, the crispier those delicious edges will be.
- Make sure your skillet or griddle is preheated. Medium-high heat is your sweet spot here.
- Don’t try to cook more than 2-3 of these at once unless you’re using a huge griddle, like a Blackstone griddle. They need space to cook properly.
- Small flour tortillas work best. They’re sturdy enough to hold up to the beef and all your toppings. While I love corn tortillas for traditional tacos, they tend to break apart with this cooking method.
- Layer your toppings strategically. I like to put lettuce last so it stays crisp.
Reader Questions
These are best served fresh off the griddle. If you’re planning ahead, you can form the beef balls and store them in the refrigerator for up to 24 hours. Prep all your toppings and store them separately, but wait to smash and cook the patties until you’re ready to serve.
Yes, you can use ground turkey or chicken, but you won’t get the same crispy result because of the lower fat content of the meat. If you do substitute, I recommend adding more oil to the pan.
This usually happens if the tortilla is too dry or old. Fresh tortillas are essential! If your tortillas seem dry, you can warm them slightly before using to make them more pliable.
Make sure your pan is well-heated and properly greased. I’ve found that a light coating of cooking spray or oil makes a huge difference. Also, don’t try to flip the taco too early – when it’s ready, it should release fairly easily from the pan.
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Smashed Burger Tacos Recipe
Ingredients
- 1 pound ground beef 80/20 recommended
- 8 small flour tortillas
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon oil or nonstick spray
- Your favorite toppings like shredded lettuce, diced tomatoes, pickles, shredded cheese, ketchup, mustard, and mayonnaise.
Instructions
- Preheat a large skillet or griddle over medium-high heat and lightly grease it with oil or nonstick spray.1 tablespoon oil or nonstick spray
- Divide the ground beef into eight equal balls.1 pound ground beef
- Place a tortilla on a flat surface, set a beef ball in the center, and flatten it thinly onto the tortilla using your hands or the bottom of a plate.8 small flour tortillas
- Season each smashed patty side with salt, pepper, and garlic powder.1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
- Transfer each tortilla, beef side down, onto the hot skillet. Press down gently with a spatula and cook for 2-3 minutes until the beef is browned and crispy.
- Flip carefully and cook another 1-2 minutes to warm and lightly toast the tortilla.
- Remove from heat and top immediately with cheese, if using, so it melts slightly.Your favorite toppings
- Assemble with your favorite toppings and serve warm.
Notes
- The key to these tacos is getting that beef patty nice and thin! I find that pressing down with a flat-bottomed plate works better than trying to use my hands.
- Don’t try to cook more than 2-3 of these at once unless you’re using a huge griddle, like a Blackstone griddle. They need space to cook properly.
- Small flour tortillas work best. Corn tortillas are more likely to break apart with this cooking method.
- I recommend using 80/20 ground beef. The higher fat content gives you a crispy, flavorful crust.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
