Why You’ll Love These Smashed Cheeseburger Tacos
These smashed cheeseburger tacos are everything you love about a crispy smash burger, wrapped up in a handheld taco. Thin patties of ground beef get smashed right onto tortillas and cooked until the edges are lacy and crispy and the cheese is melty, then they get piled with fresh toppings and a tangy burger sauce. They are fun, flavor-packed, and always the first thing to disappear at the table.
The best part is how easy they are. There is no forming perfect patties or grilling, just press, smash, flip, and go. I like to make eight smaller smashed cheeseburger tacos instead of a few big ones, since they are so much easier to prep, cook, and eat, and everyone gets to build their own.
They are also endlessly customizable. Load them up with diced onion, tomato, and pickles, drizzle on that creamy sauce, and add hot sauce if you like a kick. Whether it is a busy weeknight or a game day spread, these smashed cheeseburger tacos are a guaranteed crowd-pleaser.
What You Need to Make Smashed Cheeseburger Tacos
The full list with substitutions is in the ingredients section below, but here is the gist: extra lean ground beef, small tortilla shells, salt and pepper, shredded cheese, and a splash of avocado oil for the pan. For the sauce you will need Greek yogurt, mayo, ketchup, pickle brine, and a splash of hot sauce. Then top with diced white onion, tomato, and pickles.
How to Make Smashed Cheeseburger Tacos
These come together quickly once you get going. Start by dividing the ground beef into 8 equal balls. Spread the tortillas out on a clean surface and press a ball of meat into each one, spreading it into a thin, even layer that reaches the edges. Season the meat with salt and pepper.
Heat a large skillet, griddle, or Blackstone over medium-high heat and add a splash of avocado oil or a little cooking spray. Place the tortillas meat side down and press down firmly with a spatula, so the beef makes good contact with the pan and gets those crispy smash-burger edges. Cook for 3 to 4 minutes.
Flip each taco, add a sprinkle of shredded cheese, then cover the pan with a lid and cook for another 3 to 4 minutes, until the cheese is melted and the tortilla is browning nicely. Wipe the pan clean between batches and repeat until all the smashed cheeseburger tacos are cooked.
Place the cooked tacos on a wire rack to cool slightly, which keeps them crisp instead of soggy. While they cool, stir together the sauce and prep your toppings. Then assemble each taco with a drizzle of sauce and a pile of diced onion, tomato, and pickles, and enjoy.
The Best Smashed Cheeseburger Taco Sauce
The sauce is what takes these smashed cheeseburger tacos over the top. It is that classic tangy, creamy burger sauce, and it comes together in seconds. This time I made mine with half Greek yogurt and half mayo, and it was still so delicious, with a little extra tang and a lighter feel.
Just stir together the Greek yogurt, mayo, ketchup, pickle brine, and a splash of hot sauce if you like heat. The pickle brine is the secret ingredient that gives it that signature burger-joint flavor. If you prefer the classic version, use all mayo, or go all Greek yogurt to keep it lighter. Either way, do not skip this sauce.
Tips for the Best Smashed Cheeseburger Tacos
- Make 8 smaller tacos instead of 4 big ones. They are easier to prep, cook, and eat, and they crisp up better.
- Really press down with your spatula or a burger press once the tortilla starts cooking, so the beef gets thin and crispy.
- If you are worried about the tortilla cooking through, check the bottom to make sure it is nice and browned.
- Cover the pan with a lid to help the cheese melt quickly and evenly.
- Place the cooked tacos on a wire rack to cool, which keeps them from getting soggy.
- Do not overcrowd the pan. Cook in batches and wipe it clean between rounds for the crispiest edges.
Toppings and Ways to Customize
Part of the fun of smashed cheeseburger tacos is building them just how you like. I love a classic combo of diced white onion, fresh tomato, and diced pickles, but you can go in any direction. Try shredded lettuce, crispy bacon, pickled jalapenos, or a few extra pickles for tang. Set everything out and let everyone assemble their own.
What to Serve With Smashed Cheeseburger Tacos
These smashed cheeseburger tacos are a full meal on their own, but they are even better with a couple of easy sides. Serve them with crispy fries, air fryer potatoes, or a simple salad for a fun, casual dinner. They are also perfect party food, so set them out with chips, dips, and cold drinks for game day.
Make-Ahead and Storage
These are best fresh and crispy off the pan, but they are also great for making ahead. Cook the tacos, let them cool on a wire rack, and store them in an airtight container in the fridge for up to 3 days.
To reheat, warm them in the oven at 350 degrees Fahrenheit for 5 to 10 minutes, or in the air fryer for about 5 minutes, until hot and crisp again. I would avoid the microwave, since it makes the tortillas soft. Keep the sauce and fresh toppings separate and add them right before serving.
More Easy Beef Dinners
If you love these smashed cheeseburger tacos, you have to try my easy cheeseburger bowls and my game day cheeseburger sliders. And for another smashed taco night, my smashed Mediterranean chicken tacos are always a hit.
FAQ
What are smashed cheeseburger tacos?
Smashed cheeseburger tacos are thin patties of ground beef smashed directly onto small tortillas and cooked until crispy, then topped with melty cheese, fresh toppings, and a tangy burger sauce. They are like a smash burger in handheld taco form.
Why smash the beef onto the tortilla?
Smashing the beef thin against the hot pan gives you those crispy, lacy edges, and pressing it onto the tortilla fuses the two together so every bite has meat and crunch.
What is the sauce made of?
It is a creamy, tangy burger sauce made with Greek yogurt, mayo, ketchup, pickle brine, and a splash of hot sauce. Using half Greek yogurt and half mayo keeps it a little lighter while still being rich and delicious.
Can I make smashed cheeseburger tacos ahead of time?
Yes. Cook them, cool them on a wire rack, and refrigerate for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 5 to 10 minutes or in the air fryer for 5 minutes, and add the sauce and toppings fresh.
What kind of tortillas work best?
Small, street-taco-size flour tortillas are ideal because they are easy to press, cook, and eat. Corn tortillas work too if you prefer them.
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