I turned classic smash burgers into playful tacos on my Blackstone, adding a fresh idea to Griddle Hamburger Recipes that’s ready in 30 minutes or less.
I keep coming back to Smash Burger Tacos. Fire up the griddle, because the sizzle of 80/20 ground beef folded into warm small flour tortillas makes everything louder and more addictive.
It’s quick, a little messy, and somehow exactly the kind of thing I want on a weeknight when I need bold, fun food. This is not your grandma’s taco, it’s more like late-night genius that lands between Snack Food Dinner Ideas and Blackstone Taco Smash Burgers on the menu.
Try it once and you’ll be scheming about when you can make it again, no shame, I do it too.
Ingredients
- Ground beef: High in protein and fat, juicy and beefy, gives big flavor.
- Flour tortillas: Soft carbs that hold everything, a little sweet, chewy and cozy.
- American cheese: Melts like a dream, creamy and salty, adds nostalgic burger vibes.
- Butter: Adds rich browned flavor and mouthfeel, makes tortillas and burgers tastier.
- Mayo: Creamy binder, adds fat and tang, helps balance spicy or acidic flavors.
- Ketchup: Sweet and tangy tomato hit, simple sugar and vinegar note, familiar comfort.
- Dill pickles: Vinegary crunchy slices, salty sour pop that cuts through richness.
- Shredded iceberg lettuce: Crisp watery crunch, very mild, cools and lightens each bite.
- Tomato: Juicy, brings slight sweetness and acidity, adds fresh texture and color.
- White onion: Sharp bite raw, gets sweeter if cooked, gives savory crunch and zip.
Ingredient Quantities
- 1 lb (450 g) 80/20 ground beef
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp vegetable or canola oil
- 2 tbsp unsalted butter
- 8 small flour tortillas (6 to 8 inch)
- 8 slices American cheese
- 1 cup shredded iceberg lettuce
- 1 medium tomato, diced
- 1/4 cup finely diced white onion
- 12 dill pickle slices
- 1/4 cup pickled jalapeños (optional)
- 1/2 cup mayo
- 2 tbsp ketchup
- 1 tbsp dill pickle relish
- 1 tsp yellow mustard
- 1 tbsp sriracha or hot sauce (optional)
- 1 lime (optional)
- small bunch fresh cilantro (optional)
How to Make this
1. Whisk together the sauce: mayo, ketchup, dill pickle relish, yellow mustard and sriracha if you want heat; taste and set in fridge.
2. Prep toppings: shred iceberg, dice tomato, finely dice white onion, grab pickle slices and pickled jalapeños if using, chop cilantro and cut lime into wedges.
3. Divide 1 pound 80/20 beef into 8 loose balls (about 2 oz each) dont overwork the meat. Sprinkle each ball lightly with kosher salt, black pepper, garlic powder and onion powder.
4. Heat your Blackstone or heavy skillet over medium-high until smoking hot. Add 1 tablespoon oil to coat the surface.
5. Place 2 to 4 meat balls on the griddle spaced apart. Using a heavy spatula or a flat press (you can cover the spatula with parchment so it doesnt stick) smash each ball flat until very thin and wide. Press hard to get those crispy edges. Season again quickly with a pinch of salt.
6. Cook smashed patties
1.5 to 2 minutes until edges are brown and crisp, then flip. Immediately top each with American cheese and let melt about 30 to 45 seconds.
7. While patties finish, melt the 2 tablespoons butter on the griddle and warm each flour tortilla 20 to 30 seconds per side until lightly toasted.
8. Assemble tacos: spread sauce on warmed tortilla, add a cheesy smash patty, then shredded lettuce, tomato, diced onion, 1 or 2 dill pickle slices, pickled jalapeños if using, and cilantro. Squeeze lime over the top if you like.
9. Serve right away while burgers are hot and crisp. Tip: keep patties thin for maximum crust, work in batches so the griddle stays hot, and dont stack tacos too full or they fall apart.
Equipment Needed
1. Blackstone griddle or heavy cast iron skillet
2. Large mixing bowl (for the sauce and to loosely portion the beef)
3. Whisk or fork
4. Heavy metal spatula or flat press (you can cover it with parchment so it doesnt stick)
5. Measuring spoons
6. Chef knife and cutting board
7. Tongs or a second spatula for warming and handling tortillas
8. Small ramekin or bowl for the sauce and a spoon
FAQ
Smash Burger Tacos Recipe Substitutions and Variations
- Ground beef (1 lb 80/20): try ground chuck or 70/30 for even juicier smash patties, use 90/10 or ground turkey for less fat, or go with plant based crumbles like Beyond or Impossible for a vegetarian version.
- American cheese (8 slices): swap for mild cheddar slices, pepper jack if you want spice, provolone for a mellow melt, or vegan cheese slices when you need dairy free.
- Small flour tortillas (6 to 8 inch): use corn tortillas for a more taco feel, small burger buns or slider rolls to make slider style tacos, or low carb/cauliflower tortillas if you’re cutting carbs.
- Mayo + ketchup + relish + mustard sauce: replace mayo with Greek yogurt or sour cream, use BBQ sauce in place of ketchup for smokiness, Dijon for a sharper mustard note, and add chipotle in adobo or sriracha if you want heat.
Pro Tips
1) Get the griddle screaming hot and work in batches so it stays that way, otherwise you wont get the super-browned crispy edges. Press hard once, then leave them alone until flip time, dont keep smashing or poking or youll steam the meat instead of searing it.
2) Dont overwork the beef, keep the balls loose and light when you form them. Salt just before you smash and give a tiny extra pinch right after you press so the seasoning stays on the crust not in the ball.
3) Put the American slice on immediately after the flip so it melts fast, and if you want it extra gooey cover briefly with a lid or a overturned pan for 15 to 30 seconds. Also warm the tortillas in butter on the griddle so they pick up a little of that beef flavor and dont go floppy.
4) Make the sauce ahead and chill it so the flavors marry, taste and tweak the heat or acidity. Assemble sparingly, add pickles and lime at the last second, and eat right away or the crisp patties and tortilla wont stay together.
Smash Burger Tacos Recipe
I turned classic smash burgers into playful tacos on my Blackstone, adding a fresh idea to Griddle Hamburger Recipes that’s ready in 30 minutes or less.
8
servings
479
kcal
Equipment: 1. Blackstone griddle or heavy cast iron skillet
2. Large mixing bowl (for the sauce and to loosely portion the beef)
3. Whisk or fork
4. Heavy metal spatula or flat press (you can cover it with parchment so it doesnt stick)
5. Measuring spoons
6. Chef knife and cutting board
7. Tongs or a second spatula for warming and handling tortillas
8. Small ramekin or bowl for the sauce and a spoon
Ingredients
-
1 lb (450 g) 80/20 ground beef
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1 tbsp vegetable or canola oil
-
2 tbsp unsalted butter
-
8 small flour tortillas (6 to 8 inch)
-
8 slices American cheese
-
1 cup shredded iceberg lettuce
-
1 medium tomato, diced
-
1/4 cup finely diced white onion
-
12 dill pickle slices
-
1/4 cup pickled jalapeños (optional)
-
1/2 cup mayo
-
2 tbsp ketchup
-
1 tbsp dill pickle relish
-
1 tsp yellow mustard
-
1 tbsp sriracha or hot sauce (optional)
-
1 lime (optional)
-
small bunch fresh cilantro (optional)
Directions
- Whisk together the sauce: mayo, ketchup, dill pickle relish, yellow mustard and sriracha if you want heat; taste and set in fridge.
- Prep toppings: shred iceberg, dice tomato, finely dice white onion, grab pickle slices and pickled jalapeños if using, chop cilantro and cut lime into wedges.
- Divide 1 pound 80/20 beef into 8 loose balls (about 2 oz each) dont overwork the meat. Sprinkle each ball lightly with kosher salt, black pepper, garlic powder and onion powder.
- Heat your Blackstone or heavy skillet over medium-high until smoking hot. Add 1 tablespoon oil to coat the surface.
- Place 2 to 4 meat balls on the griddle spaced apart. Using a heavy spatula or a flat press (you can cover the spatula with parchment so it doesnt stick) smash each ball flat until very thin and wide. Press hard to get those crispy edges. Season again quickly with a pinch of salt.
- Cook smashed patties
- 5 to 2 minutes until edges are brown and crisp, then flip. Immediately top each with American cheese and let melt about 30 to 45 seconds.
- While patties finish, melt the 2 tablespoons butter on the griddle and warm each flour tortilla 20 to 30 seconds per side until lightly toasted.
- Assemble tacos: spread sauce on warmed tortilla, add a cheesy smash patty, then shredded lettuce, tomato, diced onion, 1 or 2 dill pickle slices, pickled jalapeños if using, and cilantro. Squeeze lime over the top if you like.
- Serve right away while burgers are hot and crisp. Tip: keep patties thin for maximum crust, work in batches so the griddle stays hot, and dont stack tacos too full or they fall apart.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 178g
- Total number of serves: 8
- Calories: 479kcal
- Fat: 34.3g
- Saturated Fat: 11g
- Trans Fat: 0.2g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 87.5mg
- Sodium: 603mg
- Potassium: 287mg
- Carbohydrates: 20.9g
- Fiber: 1g
- Sugar: 2.5g
- Protein: 16.4g
- Vitamin A: 400IU
- Vitamin C: 1.3mg
- Calcium: 125mg
- Iron: 1.9mg