Smash Burger Tacos Recipe

I’m sharing my Blackstone Taco Smash Burgers recipe, a quick 30-minute griddle riff on smash burgers that I promise will become a summer staple.

I light my Blackstone griddle when summer hits because these Smash Burger Tacos come together in minutes and taste like pure chaos in the best way. I use ground beef 80/20 and tuck melting American cheese into every crispy edge, fold it into a warm tortilla and suddenly dinner is exciting again.

It’s a little messy, totally addictive, and the smash creates those caramelized bits you didn’t know you were missing. I make them for Blackstone Taco Smash Burgers nights and for quick Snack Food Dinner Ideas when pals swing by.

You’ll want to make them again, like, immediately.

Ingredients

• Rich in protein and fat, gives real juicy flavor and caramelized crust
• Melts into gooey slices, adds creamy saltiness kids love em
• Soft mild carbs that wrap everything up, slightly chewy when warmed
• Crunchy tangy vinegary pickles cut through richness with bright sour notes
• Creamy sweet tang from mayo ketchup mustard and relish, lifts flavor
• Used to toast tortillas adds nutty richness and golden browning
• Iceberg adds crunch tomato brings juiciness and subtle sweet acidity
• Onion gives sharp bite jalapenos add heat, both boost texture

Ingredient Quantities

• 1 lb ground beef 80/20
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable or canola oil
• 2 tbsp unsalted butter
• 8 small flour tortillas (6 inch)
• 8 slices American cheese
• 2 cups shredded iceberg lettuce
• 1 medium tomato, diced
• 1/4 cup red onion, finely diced
• 8-12 dill pickle slices
• 1/3 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet pickle relish
• 1 tsp pickle juice (optional)
• Hot sauce or sliced jalapenos, optional
• Lime wedges and chopped cilantro for serving, optional

How to Make this

1. Make the burger sauce: whisk together 1/3 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish and 1 tsp pickle juice if using; taste and add a few drops of hot sauce if you want heat. Set aside.

2. Preheat your Blackstone griddle to very high heat and rub with 1 tbsp vegetable or canola oil so the surface is slick and smoking hot.

3. Divide 1 lb 80/20 ground beef into 8 loosely packed balls (about 2 oz each). Don’t overwork the meat, just form balls, then season the tops with the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

4. Place the balls on the hot griddle spaced apart, then immediately smash each ball flat with a sturdy metal spatula (use a piece of parchment or a second spatula if you want less mess) until patties are very thin. Let them cook undisturbed 1 to 2 minutes until edges are deeply browned and crispy.

5. Flip the patties, top each with a slice of American cheese, and cook about 20 to 30 seconds until cheese melts and the patties are done. Don’t press them after flipping or you’ll lose juiciness.

6. While the patties finish, melt 2 tbsp unsalted butter and brush lightly on both sides of each 6 inch flour tortilla; toast them briefly on the griddle until golden and slightly crisp around the edges.

7. Assemble: lay a cheese-topped patty on each toasted tortilla, then pile on shredded iceberg lettuce, diced tomato, finely diced red onion, and 1 or 2 dill pickle slices per taco.

8. Spoon the burger sauce over the toppings, add sliced jalapenos or extra hot sauce if you like, squeeze a little lime and sprinkle chopped cilantro for brightness.

9. Tip: work fast so everything stays hot, scrape up those crispy browned bits when smashing for extra flavor, and if you want juicier bites stack two patties in a tortilla and double the cheese. Serve immediately.

Equipment Needed

1. Blackstone griddle or large heavy skillet (flat top or cast iron)
2. Sturdy metal spatula for smashing patties (plus a second spatula or a sheet of parchment to keep it cleaner)
3. Small bowl and a whisk or fork for the burger sauce
4. Measuring cups and measuring spoons (1/3 cup, tbsp, tsp)
5. Pastry brush or silicone brush to butter the tortillas
6. Chef’s knife and cutting board for lettuce, tomato, onion and pickles
7. Tongs or a heatproof spatula to flip and move tortillas/patties
8. Griddle scraper or bench scraper to scoop up crispy browned bits
9. Plate or tray and some paper towels or a wire rack for resting/assembling

FAQ

Smash Burger Tacos Recipe Substitutions and Variations

• Ground beef 80/20
  • Ground pork, fattier and juicy, cooks the same way
  • Ground turkey or chicken, leaner so add 1 tablespoon oil or butter to keep it from drying out
  • Ground bison, beefy flavor but slightly leaner so dont overcook it
  • Plant based crumble like Beyond or Impossible, cooks like beef and keeps the texture
• Small flour tortillas 6 inch
  • Corn tortillas, more authentic taco vibe, warm in a dry skillet so they stay flexible
  • Small pita or naan, holds fillings and adds chew
  • Lettuce leaves or large cabbage leaves, for a low carb crunchy wrap
• American cheese
  • Cheddar slices, sharper flavor and melts well
  • Pepper jack, gives a little kick
  • Monterey Jack or Colby, mild and creamy melt
  • Vegan cheese slices, pick a meltable brand if you need dairy free
• Mayonnaise ketchup mustard relish sauce
  • Greek yogurt instead of mayo, tangier and lighter
  • BBQ sauce instead of ketchup, for a smoky sweet twist
  • Sriracha or hot sauce instead of or with mustard, adds heat
  • Finely chopped bread and butter pickles instead of relish, sweeter pickle note

Pro Tips

1. Get the griddle screaming hot and slick with oil before the meat hits it, or you wont get that crispy brown edge that makes these great. Dont crowd the surface, do them in batches if needed so each patty has room to char.

2. Handle the beef gently, make loose balls and smash hard once on the hot surface using parchment or a second spatula to keep cleanup easy. Overworking it makes the patties tough, and salt them right on top just before smashing so the meat doesnt weep.

3. Put the cheese on after flipping and then stop pressing, or you’ll squeeze out the juices. If you want extra melty cheese, cover the patty briefly with a small bowl or lid while it finishes for 10 to 20 seconds.

4. Butter and toast the tortillas quickly so they crisp but dont go dry, and assemble fast so things stay hot. Save those crispy browned bits on the griddle and scrape them into the sauce or over the tacos for a big boost of flavor.