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Smashed Cheeseburger Tacos

Smashed cheeseburger tacos with crispy-edged beef patties folded into warm flour tortillas. Melted American cheese and burger-style toppings create a gooey, stackable bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Beef patties and seasoning
  • 1.5 lb ground beef (80/20)
  • salt and pepper to taste
Taco shells and cheese
  • 8 small flour tortillas
  • 8 American cheese slices
Butter for toasting
  • 0.25 cup butter, melted
Toppings
  • shredded lettuce
  • diced tomatoes
  • diced onions
  • pickles, chopped
Special sauce
  • special sauce (mayo, ketchup, mustard mixed)

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep beef balls
  1. Form the ground beef (80/20) into 8 small balls and season each with salt and pepper to taste, evenly coating the surfaces.
Toast tortillas and smash burgers
  1. Heat a griddle or large skillet over high heat and brush the small flour tortillas with the melted butter until lightly coated.
  2. Place the tortillas on the hot surface and put a beef ball on each, then smash flat with a heavy spatula so the edges start to widen.
  3. Cook for 3-4 minutes on high heat until the beef develops a crispy crust with visible browning, then flip the tortilla and beef together.
Melt cheese and fold tacos
  1. Immediately top each smashed patty with American cheese and let it melt for 1-2 minutes while the tortilla stays warm and pliable.
  2. Remove from the heat, fold each taco like a traditional taco shell, and fill with shredded lettuce, diced tomatoes, diced onions, pickles, and special sauce (mayo, ketchup, mustard mixed) so sauce can pool slightly.

Notes

For the crispiest edges, don’t overcrowd the griddle and smash firmly right after placing the beef on the tortilla. Store leftovers in the fridge up to 2 days; reheat on a skillet to re-crisp the patties (toppings added after reheating). Freezing is not recommended because tortillas and cheese toppings lose texture. If you want a lighter option, use 90/10 ground beef and reduce the butter for toasting.