MAKE THIS SMASH BURGER TACO RECIPE IN 15 MINUTES
This might be the best culinary mash-up to date. A union of two drive-through favorites, these hand-held smash burger tacos feature chewy-crisp tortillas, seasoned beef patties, melty cheese, colorful toppings and a finger-licking, sweet-savory sauce. And get this: They’re ready to devour in under 15 minutes.
But let’s get one thing straight; these tacos aren’t simply “burgers in tortillas.” More than the sum of their parts, it’s the cooking process that changes the game. Seasoned beef patties are “smashed” and griddled onto tortillas, which means the hot pan not only sears and caramelizes more meaty surface area, but also, all the beefy flavor gets soaked up by the tortilla. Once flipped, the tortilla puffs up, toasts and absorbs even more tasty pan juices — making it reminiscent of a fried quesadilla.
One simple, smashing step produces an unbelievable amount of flavor and texture.
There are endless variations on smash burger tacos, so you can have fun and get creative. Before you get started, I have a few suggestions to ensure a “smashing success.”
How to make a tortilla smash burger
Use 85% lean ground beef if possible. Ground beef that’s 85% lean/15% fat is ideal for these tacos because it provides enough flavorful fat for cooking the tortillas. Beef that’s 80% lean will work, but it’s a bit greasier. And beef that’s 90% lean (and higher) won’t deliver the same juiciness or leave enough grease behind to cook the tortillas. That said, all beef varieties will work in a pinch.
Season your ground beef. This isn’t mandatory, but I highly recommend it! A hint of onion and garlic guarantees a more flavorful burger. You can even add your favorite spice blend, such as steak seasoning or all-purpose seasoning.
Work in batches to prevent crowding the pan. If you’re using a large griddle, you might be able to fit all four tacos on the pan without them overlapping. If you’re using a smaller grill pan or skillet, cook 1 to 2 tacos at a time to prevent overcrowding.
The goal is to smash the burgers until they’re almost as large as your 6-inch tortillas, so you need the room. And since these tacos cook very quickly, there’s no need to worry about the finished ones getting cold before serving. If you’d prefer to keep your finished tacos heated while you work, transfer them to a large baking sheet (unfolded and un-topped) and keep them warm in a 200-degree oven until ready to serve.
Don’t worry about your beef cooking through. Since we’re pressing the beef into the pan and creating a super thin burger, the meat will cook through in about 2 to 3 minutes. Once flipped, the beef will continue to cook while remaining juicy.
Consider your tortillas. I prefer flour tortillas for this recipe because they puff up and fold easily without falling apart. That said, if you’re looking for a gluten-free option, you can use gluten-free or corn tortillas.
Prep your toppings and sauce before cooking. These smash burger tacos cook very quickly, so to make sure you’re ready when they are, have your toppings, garnishes and sauce ready to go before placing the meat on the pan.
Serve the tacos right away. While I’m a big fan of cooking in advance, smash burger tacos are not prepahead friendly. As the finished tacos sit, the tortillas absorb the juices and special sauce and soften. For the ultimate crispy taco experience, serve your finished tacos as soon as possible.
That said, if you have leftover tacos, refrigerate them for up to a day or two and when you’re ready to reheat, place them on a baking sheet in a 300 F oven until the filling is hot and the tortillas are crisp.
Questions or comments? Email the culinary team at cooking@azcentral.com.