Smash burger tacos
Thin beef patties smashed right onto flour tortillas and seared crisp, with melted American cheese, shredded lettuce, pickles and burger sauce.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 880 kcal
Ingredients
Method
Stir the mayonnaise, ketchup, mustard and relish together for the burger sauce. Shred the lettuce. Divide the beef into 4 balls of about 85 g (3 oz) each.
Set a large cast-iron or heavy skillet over medium-high heat. Put a beef ball in the center of each tortilla and press it out in a thin, even layer right to the edges with your palm or the bottom of a flat dish lined with a piece of parchment paper. Season with salt and pepper.
Brush the pan with the oil. Lay 2 tacos in it, beef side down, and press firmly with a spatula. Cook without moving until the beef is deeply browned and cooked through, with no pink at the edges.
Flip so the tortilla is underneath, lay a slice of cheese on each patty and cook until the tortilla is golden and crisp and the cheese melts.
Transfer to a plate and repeat with the remaining 2 tacos.
Top each with burger sauce, lettuce and pickles, fold in half and eat straight away.
Tips
- Keep the beef layer thin, about 1/4 inch: thicker patties won't cook through before the tortilla burns.
- Use 80% lean beef; the fat crisps the tortilla. Leaner beef sticks and turns dry.
- Cook all four at once on a griddle or two pans if you're feeding a hungry crowd.
