Smashed Burger Tacos
These juicy smashed burger tacos topped with burger sauce, cheese, pickled and shredded lettuce are so easy to make and a delicious, lighter way to get your burger fix.
Ingredients and Substitutions
The great thing about smash burger tacos is that they are so customizable. Add any and all of your favorite burger toppings. I leaned into Big Mac-vibes by adding my easy homemade burger sauce, shredded iceberg lettuce, cheese, pickles and sliced red onion.
- Flour tortillas. If you want to keep this recipe high protein and lower in carbs, choose a low carb tortilla.
- Ground beef / beef mince. I used a 80/20 mix because I want the meat to be super juicy once cooked but feel free to use a leaner ground beef if you preferred. This recipe can also be made with ground turkey, pork, lamb or chicken.
- Seasonings: I kept it simple but wanted the maximum flavor and seasoned the beef with garlic powder, dried oregano, salt and black pepper. Any spices like smoked paprika, chilli powder, cayenne pepper, onion powder or cumin can be added.
- Oil. Olive oil or avocado oil is my go-to.
- Toppings: the sky is the limit! I chose classic burger toppings but any of the following can be added:
Sauces: A burger sauce is definitely a must but ranch dressing or your favorite condiments like yellow mustard, mayonnaise, ketchup, hot sauce, etc. can all be used.
Cheese: I used cheddar cheese but any grated or cheese slices can be used. American cheese, Provolone or mozzarella (great for a cheese pull) are delicious too.
Other: tomatoes, fried or raw onions, sautéed mushrooms, relish, crispy bacon, pickled jalapeños, dill pickles etc.
How To Make Smashed Burger Tacos
- Season the ground beef then mix well. Add spoonfuls of the beef to the tortillas (I used approximately 2.5oz/80g per tortilla) then spread onto the tortilla. Try to get the meat as even as possible.
- Cook the smashed tacos, meat-side down, in a hot pan or skillet (or use a flat top/hot griddle if you have one) for 3-4 minutes until the beef is starting to caramelize then flip over and cook for another minute or two on the other side.
- Serve the smashed tacos with your choice of toppings.
Can I Make This Ahead?
These tacos are definitely best served while hot but any leftovers can be kept in an airtight container in the fridge for up to 2 days. I would reheat them in a hot pan before adding toppings and serving.
Serving Suggestions
These tacos are a great meal on their own but a side dish of air fryer fries, potato wedges or a simple chopped salad would be delicious served as sides.
Servings: 12 tacos
Calories: 227kcal
Ingredients
- 12 small flour tortillas (the ones I used were around 12cm in diameter)
- 2 lb (1kg) ground beef / beef mince
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp black pepper
- 2 tbsp olive oil for cooking
Smashed Burger Taco Toppings
- burger sauce
- 4 cups shredded lettuce
- 1 cup sliced pickles
- 1 red onion finely sliced
- cheddar cheese American cheese can be substituted
Instructions
- Combine the ground beef and seasonings in a large mixing bowl and mix well
- Divide the mixture into 12 balls (approximately 2.5oz/80g each) then press into the flour tortillas. Try to get the meat mixture as even and thin as possible.Alternatively, you could also add the meat to a hot skillet or flat top grill then add the tortilla and smash the meat down with a spatula or burger press but I like to prepare them all in advance before cooking.
- Heat a large skillet or frying pan over medium high heat and add a drizzle of oil.
- Add the smashed tacos, meat-side down, and cook for 3-4 minutes until the meat is starting to caramelize then flip over using a spatula.
- Add a slice of cheese and cook for another 2-3 minutes until the meat is cooked and the tortilla is golden brown.
- Remove from the heat and repeat with the remaining tortillas. I like to keep the cooked tacos warm in a low oven covered with foil to prevent them from drying out.
- To serve, top the tacos with burger sauce, shredded lettuce, pickles and sliced red onion.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 17g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 758mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Let us know how it was!
These are really quick and easy to make, and they’re delicious as well! I will definitely make them again.
That’s so great to hear. I’m glad you enjoyed them Julie!