I love this recipe because it brings together the smoky, seared flavor of a smash burger with the handheld convenience of a taco. It’s quick to make, super customizable, and a huge hit with both kids and adults. The homemade sauce adds a creamy, zesty finish that pulls everything together. Plus, since the beef cooks directly on the tortilla, cleanup is minimal, and I don’t even need to shape patties in advance.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Burger Sauce / Big Mac Sauce:
1 cup mayonnaise
4 tablespoons pickle relish
2 tablespoons Dijon mustard
1 teaspoon sugar
½ tablespoon white vinegar
1 ¼ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Tacos:
4 flour tortillas (6 inches)
1 pound lean ground beef
Salt and pepper, to taste
1 tablespoon neutral oil (vegetable, canola, or avocado)
4 slices American cheese (or your favorite burger cheese)
1 small onion, diced
Dill pickle chips
Shredded iceberg lettuce
Directions
I start by mixing all the burger sauce ingredients in a bowl. I make it at least 30 minutes ahead so the flavors can meld.
I divide the ground beef into 4 equal portions.
On a clean surface, I place one tortilla and evenly press a portion of the ground beef across the entire tortilla. I season the meat side generously with salt and pepper.
I heat a skillet or griddle over medium-high heat and lightly oil the surface.
I carefully lay the tortilla meat-side down on the skillet and press down slightly with a spatula to smash the meat.
I let it cook for 2–3 minutes until a golden crust forms, then flip it and top with a slice of cheese.
I cook for another 1–3 minutes depending on how crisp I want the tortilla. Then I remove it from the skillet and repeat for the rest.
Once all the tacos are ready, I add sauce, shredded lettuce, diced onions, and pickles on top of each.
I serve them warm, straight from the skillet for maximum crisp and flavor.
Servings and timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Variations
I sometimes swap the ground beef for ground turkey or plant-based meat for a lighter version.
If I want extra heat, I add jalapeños or a spicy mayo instead of the classic burger sauce.
I’ve used different cheeses like pepper jack, cheddar, or provolone depending on my mood.
I like to add sliced tomatoes or avocado for a fresh twist.
Street taco-size tortillas work great for smaller, party-friendly portions.
Storage/Reheating
These tacos are best eaten fresh, but if I have leftovers, I store the components separately when possible. The cooked tacos can be kept in the fridge for up to 2 days. To reheat, I warm them in a skillet over low heat to bring back the crispiness. The sauce stays good in the fridge for up to 5 days.
FAQs
Can I make the burger sauce ahead of time?
Yes, and I highly recommend it. Making the sauce 30 to 60 minutes ahead lets the flavors meld together for the best taste.
What kind of ground beef should I use?
I use lean ground beef (85/15 or 90/10) so it holds together well and doesn’t make the tortilla greasy.
Can I cook these without a griddle?
Yes, I’ve used a large nonstick skillet with great results. Depending on the size, I cook one or two tacos at a time.
Do I need to flip the taco while cooking?
Yes, after forming the crust on the meat side, I flip the taco to finish cooking and melt the cheese.
Can I use a different sauce?
Absolutely. If I’m in a hurry, I use ketchup, mustard, mayo, or any favorite burger condiments in place of the Big Mac-style sauce.
Conclusion
Smash burger tacos are a delicious twist on two beloved foods. I love how quick they are to make, how customizable they are, and how each bite delivers a satisfying mix of textures and flavors. Whether it’s for a weeknight dinner or a fun gathering with friends, these tacos always bring big smiles to the table.
Smash burger tacos combine all your favorite burger flavors with a crispy tortilla twist. Topped with melty cheese, Big Mac-style sauce, and classic toppings, they’re a must-try weeknight dinner.
Ingredients
Burger Sauce / Big Mac Sauce:
1 cup mayonnaise
4 tablespoons pickle relish
2 tablespoons Dijon mustard
1 teaspoon sugar
½ tablespoon white vinegar
1¼ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Tacos:
4 (6-inch) flour tortillas
1 pound lean ground beef
Salt and pepper, to taste
1 tablespoon neutral oil (vegetable, canola, or avocado)
4 slices American cheese (or preferred burger cheese)
1 small onion, diced
Dill pickle chips
Shredded iceberg lettuce
Instructions
Prepare the burger sauce by mixing all sauce ingredients in a bowl. Chill for 30–60 minutes to develop flavor.
Divide the ground beef into 4 equal portions.
Place each tortilla on a clean surface and evenly press one portion of beef onto the tortilla’s surface. Season with salt and pepper.
Heat a griddle or large skillet over medium-high heat and lightly oil it.
Place the tortilla meat-side down onto the skillet. Press with a spatula to create a thin “smash” patty.
Cook for 2–3 minutes until a golden crust forms. Flip and immediately top with a slice of cheese.
Cook an additional 1–3 minutes until cheese melts and tortilla crisps.
Remove from heat and repeat with remaining tacos.
Assemble with burger sauce, diced onions, pickles, and shredded lettuce.
Serve warm and enjoy!
Notes
The sauce tastes better when made ahead—let it sit for at least 30 minutes.
For mini tacos, use street taco-size tortillas and reduce meat portions accordingly (makes ~8 small tacos).
Customize with your favorite condiments or cheese.
A griddle makes cooking multiple tacos easier, but a skillet works too.
Store leftover sauce in the fridge for up to 5 days.
