Name: Smash Burger Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500 g ground beef (80/20 mince works best here. A little fat means more flavour and a crispier crust); Salt and pepper to taste; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp chilli flakes (optional); 6 mini flour tortillas (flour works much better than corn here. it crisps up beautifully in the pan); 2 large onions (thinly sliced); 2 tbsp butter; 1 tbsp oil; 1 tsp salt; 1 tbsp sugar; ½ cup mayonnaise; 2 tbsp ketchup or sweet chilli; 1 tbsp yellow mustard; 1 tsp Worcestershire sauce; 1 tbsp pickle juice; 4 tbsp diced pickles; 2 tbsp caramelised onions; Salt and pepper to taste; Burger cheese slices (American-style melting cheese works best); Shredded lettuce; Sliced cucumbers; Sliced pickles; Jalapeños

Crispy smash burger tacos with melted cheese, caramelised onions and cheeseburger sauce

Two of the best things in the world, combined into one. This is exactly what smash burger tacos are. If smash burger and tacos had a baby, it would be called smash burger tacos. It is honestly one of the tastiest food i have made in my kitchen. Thin, crispy beef pressed directly onto a flour tortilla, topped with melted cheese, caramelised onions, pickles, and the most delicious cheeseburger sauce you’ll ever taste.

The first time I made these, I ate them straight from the pan, no plate, no shame. What makes smash burger tacos different from regular tacos is that thin layer of fresh beef pressed directly onto the tortilla and cooked flat on the pan. The texture is unlike anything else, crispy edges, juicy beef, and that slight chew from the tortilla all in one bite. I topped mine with caramelised onions, burger cheese, lettuce, pickles, cucumbers, and sauce and honestly, I don’t think I’ll ever make regular tacos again.

Why You Should Make Smash Burger Tacos

Beef and tortilla cook together is the game-changer here. Perfect if you like crispy tacos
The Caramelised onions is what makes this dish extra delicious
The cheeseburger sauce is tangy, creamy, and loaded with pickle flavour
A quick dinner to make in just under 30 minutes

Jump to Recip

Recipe Notes

The caramelised onions is what makes this dish more special than a regular taco. This is the only part of this recipe that takes a bit f your time, but I promise it’s so worth it. Cook low and slow to get perfect caramelised onions.

I have tried both ketchup and sweet chilli in the sauce, both taste great so go for whichever you like or even mix both in the sauce. The beef goes raw, directly onto the tortilla. I know you may think it wont cook properly but trust the process. The heat of the pan cooks the meat perfectly. Remember to spread a very think layer of the raw meat on the tortilla, too thick meat makes the tortilla and meat separate when cooked.

Ingredient Notes

For the Meat

500g ground beef — 80/20 mince works best here, a little fat means more flavour and a crispier crust
Salt and pepper to taste
1 tsp onion powder, 1 tsp garlic powder
1 tsp chilli flakes (optional)

Tortillas

6 mini flour tortillas — flour works much better than corn here, it crisps up beautifully in the pan

Caramelised Onions

2 large onions, thinly sliced
2 tbsp butter + 1 tbsp oil
1 tsp salt + 1 tbsp sugar — draws out the moisture and helps the onions caramelise

Cheeseburger Sauce

½ cup mayonnaise
2 tbsp ketchup or sweet chilli
1 tbsp yellow mustard
1 tsp Worcestershire sauce
1 tbsp pickle juice
4 tbsp diced pickles
2 tbsp caramelised onions
Salt and pepper to taste

Toppings

Burger cheese slices
Lettuce
Sliced cucumbers
Sliced pickles
Jalapeños

Let’s Make Them

1. Start with the caramelised onions as these take the longest. Heat the butter and oil in a pan over medium heat. Add the thinly sliced onions and stir to coat them in the fat. Add the salt and sugar, then reduce the heat to medium-low. Cook, stirring occasionally, for 25-35 minutes until the onions are deeply golden, soft, and sweet. Don’t rush this on high heat, they’ll burn rather than caramelise. Set aside when done.

2. While the onions cook, make your cheeseburger sauce. Add the mayonnaise, ketchup or sweet chilli, mustard, Worcestershire sauce, pickle juice, diced pickles, and two tablespoons of your caramelised onions into a bowl. Mix until combined, taste, and adjust the salt and pepper. Pop it in the fridge until you’re ready to use it.

3. Season the ground beef with salt, pepper, garlic powder, onion powder, and chilli flakes if using. Divide it into six equal portions. Take each portion and press it evenly and firmly onto one side of each flour tortilla, covering the surface right to the edges in a thin, flat layer.

4. Heat a pan over medium-high heat until it’s properly hot. Place a tortilla beef-side down into the pan and press it down firmly with a spatula or the back of a heavy pan. This is the smash, press hard and keep it in contact with the heat. Cook for 2-3 minutes without moving it, until the beef is browned and crispy on the bottom.

6. Remove from the pan and load up with your toppings, lettuce, caramelised onions, sliced cucumbers, pickles, and jalapeños. Drizzle generously with the cheeseburger sauce.

7. Fold and serve immediately while everything is still hot and crispy. These do not wait well, so eat them straight away.

Tips for Success

Make sure the pan is properly hot before adding the tortilla. This step is what makes the crispy crust.
Press the taco down and hold, otherwise the meat will shrink a lot and get separated from the tortilla. Don’t just place it down and walk away from the pan.
Use American style cheese. This gives that classic burger cheese pull.
The sauce will taste better if its made in advance. Keep it in the fridge.

Storing Leftovers

These are honestly best eaten fresh, straight from the pan. The crispy beef and toasted tortilla lose their texture quickly once assembled.

That said, if you have leftover cooked beef, store it in an airtight container in the fridge for up to 2 days and reheat in a hot pan. Store the sauce separately in the fridge for up to 1 week. Assemble fresh each time for the best result.

Recipe FAQs

Can I use corn tortillas instead of flour?
Flour tortillas work much better here. They crisp up without cracking and hold the beef well. Corn tortillas tend to break during cooking.

What beef is best for smash burger tacos?
80/20 ground beef (80% lean, 20% fat) gives you the best flavour and perfect crust. Leaner mince can turn dry and doesn’t smash as well.

Can I make these in an air fryer?
No. The smash technique needs direct contact with a flat, hot surface which is a hot pan.

Can I make the caramelised onions ahead of time?
Yes! Make them up to 3 days in advance and store in the fridge. Reheat in a pan before using.

How do I stop the beef falling off the tortilla?
Press it on firmly and evenly, right to the edges. If the beef is too thick in some spots and too thin in others, it won’t cook evenly and can separate. So make sure its all evenly distributed.