Ingredients

1 pound ground beef (80/20 fat percentage)

1 teaspoon kosher salt

10 cracks fresh black pepper

6 (six-inch) flour tortillas

6 slices muenster or provolone cheese

Shredded lettuce

Chopped white onion

Dill pickle chips for topping

1/2 cup mayonnaise

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon mustard

2 tablespoons minced bread & butter pickles

1 tablespoon pickle brine

10 cracks fresh black pepper (for sauce)

1/4 teaspoon Worcestershire sauce

Instructions

Step 1: In a bowl, whisk together mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, black pepper, and Worcestershire sauce to make the burger sauce. Refrigerate until ready to use; it can be made up to 3 days in advance.

Step 2: Mix kosher salt and black pepper in a small bowl. Sprinkle evenly over both sides of the ground beef chunk or log. Divide the beef into six 2 1/2 ounce balls, handling the meat gently to avoid toughness. Place the balls on a plate and refrigerate while the cooking surface heats.

Step 3: Preheat an ungreased flat top or griddle on high heat until extremely hot. This high temperature is key to achieving crispy edges and juicy beef.

Step 4: Place each beef ball on the hot surface and set a six-inch tortilla on top of each one.

Step 5: Use a heavy smashing tool to press firmly down on each tortilla, smashing the beef thin. Cook for 1 minute, then press down firmly again to release some fat for crisping the edges. Let cook undisturbed for 2 to 3 minutes.

Step 6: Use a stiff spatula to check if the patty is browned and crispy underneath. If not, increase heat and cook until desired crispiness is reached. Flip each smash burger taco onto its tortilla side and cook for an additional 2 minutes to crisp the tortilla. Add a slice of cheese on top to melt as the tortilla crisps.

Step 7: Remove from heat, add burger sauce, and top with shredded lettuce, chopped onion, and dill pickle chips. Serve immediately and enjoy!

Tips & Variations

Use flour tortillas instead of corn for better absorption of flavors and easier smashing.

For extra smoky flavor, add a dash of smoked paprika to the burger sauce.

Try different cheese options like cheddar or pepper jack for a flavor twist.

Handle the beef gently and avoid overworking it to keep the patties tender.

Storage

Store leftover burger sauce in an airtight container in the refrigerator for up to 3 days. Cooked smash burger patties are best eaten fresh but can be refrigerated for up to 2 days. Reheat patties gently in a skillet over low heat to maintain juiciness and avoid drying out. Tortillas can be stored separately in an airtight bag for up to a week.

FAQs

Can I use corn tortillas instead of flour?

Flour tortillas are recommended because they are more absorbent and better for smashing the beef. Corn tortillas tend to be less flexible and might tear during the smashing process.

What if I don’t have a flat top or griddle?

You can use a large cast-iron skillet or heavy-bottomed frying pan heated on high. Make sure the pan is very hot before smashing the burgers to get a crispy, caramelized crust.