My Smash Burger Tacos with a Big Mac theme are a fun fusion of two of everyone’s favorite handheld meals!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
Mac Sauce
- ½ cup mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp dijon mustard
- ½ tsp sugar
- 1 tsp white vinegar
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 Tbsp relish
Smash Tacos
- 1lbs ground beef
- salt to taste
- pepper to taste, freshly cracked
- 4 slices American Cheese
- 4 flour tortillas (regular size)
Serving (see note 1)
- shredded iceberg lettuce
- sliced dill pickles
- diced tomatoes
Instructions
- Mix together all the ingredients for Big Mac sauce in a small bowl. Whisk until well combined. Cover and place in the refrigerator until ready to use.
- Make your toppings ready by dicing tomatoes, shredding lettuce and slicing pickles before starting with the tacos.
- Divide ground beef into 4 equal portions (about 4oz each). Roll each portion into a ball.
- Using your fingers, press the ground meat onto the tortilla, making sure you press it flat all the way to the edges, in an even and thin layer. Season them with salt and pepper. Have them all ready before you begin cooking.
- Heat a large griddle, Blackstone, or cast iron skillet over medium-high heat. When hot, spray with oil.
- Place tortillas on the griddle with the beef side down. Smash them using a press or a large spatula. Cook for 3 to 3.5 minutes, or until until beef is golden brown and caramelized, and then flip.
- Lower the heat to medium low. Place American cheese slices on top of the beef. Cover with a lid for a minute or so, until cheese melts and the tortillas brown up and become crispy. (see note 2)
- Remove from heat, top with lettuce, and other toppings of your choice, along with the prepared sauce. Fold them like tacos and enjoy!
Notes
- Try other optional toppings here like Pico de Gallo, guacamole, diced onion or diced avocado.
- This recipe is great for Blackstone griddle, where you can make many smash tacos at the same time. If you are using a regular griddle or skillet, and making 1-2 tacos at a time, they might get cold before serving. To keep them warm, place them in the oven at 250°F on a cooling rack so that they don’t get soggy.
- We use flour tortillas, as they are sturdier, but you can use corn tortillas. They are a little smaller and more delicate, so make smaller ground beef balls.
- You can swap ground beef with ground turkey or any other ground meat of your choice.
- Leftovers: We do not recommend these tacos as leftovers, as they should be enjoyed fresh and crispy. Plan and cook just as many as needed for your friends and family. Chances of them remaining as leftovers is pretty slim as it is.If you make too many meatballs, no worries. Just refrigerate them on a plate covered in cling wrap until ready to use.
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