Smash Burger Tacos Recipe

I can’t wait to share my Blackstone Taco Smash Burgers recipe that comes together in 30 minutes or less and offers a playful, unexpected spin on a summer classic.

I fire up the Blackstone griddle then grin, because Smash Burger Tacos are exactly the kind of dumb brilliant idea I crave. I love how cold ground beef 80/20 brings that beefy punch and how American cheese folds into every messy bite.

These are fast, loud, and a little bit rebellious, the sort of thing that turns taco night into a party. I call them Blackstone Taco Smash Burgers when I brag, and honestly you wont believe how quickly everyone asks for seconds.

If you like bold, simple food that surprises you, this will hook you.

Why I Like this Recipe

– I love the crunchy edges with a soft middle, it’s the perfect texture combo I want
– I like how fast it comes together when I’m starving, no fuss and done quick
– I love that it’s hand held and kinda messy, makes eating with friends way more fun
– I like that I can switch stuff up and it still tastes great, never gets boring

Ingredients

• Ground beef: Packs protein and fat, gives juicy savory flavor, it’s not exactly low calorie.
• Tortillas: Carby base gives chewiness and wraps everything up, pick corn if you wanna.
• American cheese: Melts perfect, adds creaminess and salty tang, makes it gooey, comforting.
• Pickles: Sour salty pop cuts richness, adds crunch, brings vinegar brightness to tacos.
• White onion: Sharp bite, provides crunch and aroma, also some fiber and vitamin C.
• Lettuce: Iceberg gives cool crunch and freshness, almost zero calories and hydration.
• Special sauce: Mayo ketchup mustard blend adds tangy creamy zip, it’s kinda addictive.
• Lime wedges: Bright acidic lift, cuts grease, adds fresh citrus and nice contrast.

Ingredient Quantities

• 1 lb ground beef 80/20 cold
• 8 to 10 small flour or corn tortillas about 6 in
• 4 slices American cheese torn in half
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp neutral oil like canola or vegetable oil
• 2 tbsp butter optional
• 1/2 cup finely diced white onion
• 1/2 cup chopped dill pickles or sliced pickles
• 1 cup shredded iceberg lettuce
• 1 medium tomato thinly sliced or diced
• 1/4 cup pickled red onions optional
• 1/4 cup chopped cilantro optional
• Lime wedges from 1 to 2 limes
• Special sauce 1/3 cup mayo, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tsp pickle juice, 1 tsp sriracha optional
• Cooking spray or extra oil for the griddle or pan
• Jalapeno slices optional

How to Make this

1. Whisk the special sauce: 1/3 cup mayo, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tsp pickle juice and 1 tsp sriracha if you want heat. Chill while you prep the rest.

2. Prep toppings: finely dice 1/2 cup white onion, chop 1/2 cup dill pickles or slice them, shred 1 cup iceberg lettuce, thinly slice or dice 1 medium tomato, slice jalapeno if using, chop 1/4 cup cilantro and set out pickled red onions if you want them. Cut 1 to 2 limes into wedges.

3. Divide 1 lb cold 80/20 ground beef into 8 equal balls (for 8 tacos) or 10 for smaller patties. Keep the meat cold. Tear 4 slices American cheese in half so you have 8 halves ready.

4. Season the balls lightly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Don’t overwork the meat, just toss to coat.

5. Heat your Blackstone or heavy skillet on high until very hot, then add 1 tbsp neutral oil and a little cooking spray or extra oil so the surface is slick. Add 1 to 2 tbsp butter if you want a richer crust.

6. Warm and toast the tortillas right before assembling: place 6 inch flour or corn tortillas on the griddle 15 to 30 seconds per side until they get little brown spots, brush with melted butter if using, then keep wrapped in a towel to stay soft.

7. Smash time: place a meat ball on the hot surface, immediately press flat with a heavy spatula or use another pan or folded foil on top for a few seconds to get a paper thin patty. Hold the press for 10 to 15 seconds then release. Cook 1 to 1 1/2 minutes until lots of brown edges form, scrape under to flip.

8. After flipping, lay a torn half slice of American cheese on each patty and cook another 20 to 30 seconds till melty. Repeat in batches until all patties are done. Work fast so the griddle stays hot and you get that crispy edge.

9. Assemble: spread special sauce on a warm tortilla, add a smashed cheeseburger patty, then top with diced onion, pickles, shredded lettuce, tomato, pickled red onion, cilantro and jalapeno slices. Squeeze lime over everything.

10. Quick hacks and tips: keep the beef super cold so it smashes thin instead of sticking, use a metal spatula and scrape aggressively to get the crispy bits, cook in batches but keep tortillas wrapped, and serve right away since these are best hot and crunchy.

Equipment Needed

1. Blackstone griddle or large heavy flat skillet (cast iron works great)
2. Sturdy metal spatula / turner for smashing and scraping
3. A second heavy spatula or small cast iron pan or folded foil to press patties down
4. Small mixing bowl and whisk for the special sauce
5. Measuring spoons and a 1/3 cup measure
6. Chef knife and cutting board for onions, pickles, tomato and cilantro
7. Tongs and a pastry or silicone brush to butter the tortillas if you want
8. Clean kitchen towel to wrap and keep tortillas warm

FAQ

Smash Burger Tacos Recipe Substitutions and Variations

• Ground beef (1 lb 80/20): swap for ground chuck or 70/30 for extra juiciness, ground pork for a slightly sweeter, fattier bite, ground turkey (use 85/15 and add 1 tbsp oil so it wont dry out), or a plant based crumble like Impossible/Beyond for a vegetarian option.
• Tortillas (8–10 small flour or corn): use soft corn if you started with flour or vice versa, mini slider buns or potato rolls for a more burger-like taco, or sturdy tostada shells if you want them crispy. Warm them first so they dont crack.
• American cheese (4 slices): swap with sharp cheddar for more bite, pepper jack for heat, or provolone/mozzarella for a milder, gooey melt. Vegan cheese slices work too if you need dairy free.
• Special sauce (mayo base 1/3 cup): replace some or all mayo with Greek yogurt or sour cream to lighten it, use ketchup+mustard+pickle juice for a quick copy, mix ketchup with BBQ sauce for a smoky version, or just add extra hot sauce if you want it spicy.

Pro Tips

– Keep the beef ice cold and handle it as little as possible. Form the balls right before they hit the griddle and press fast so they spread thin instead of getting dense or gummy.

– Don’t crowd the pan. A screaming hot surface = crispy edges. If the griddle cools down, let it reheat and test with one patty before doing a whole batch so you dont lose that crust.

– Put the cheese on right after you flip and cover for just a few seconds with a small lid or an inverted pan to melt it fast. Too long and you’ll steam the crust instead of keeping it crisp.

– Warm tortillas right before serving and keep them wrapped so they stay soft. If you need a shortcut, microwave a stack wrapped in a damp paper towel for 20 to 30 seconds, then finish on the griddle for a few seconds to get some char.

– Make the sauce ahead so the flavors marry, and chop pickles finer than you think so every bite gets that tang. Squeeze lime last minute and assemble fast—these are best hot and crunchy, not soggy.