Which SMASH BURGER TACO is BEST? Smash Tacos 4 Ways!

Ingredients

• 4 pieces Small Flour Tortillas (8‑inch, soft)
• 8 oz Ground Beef (80/20) (Divided into two 4‑oz patties)
• 4 oz Italian Sausage (mild) (Removed from casing)
• 4 oz Breakfast Sausage (pork) (Removed from casing)
• 2 large Eggs (Scrambled for breakfast taco)
• 1/2 cup Cheddar Cheese (Shredded)
• 1/2 cup Mozzarella Cheese (Shredded)
• 2 tbsp Parmesan Cheese (Grated, for Italian taco crust)
• 8 slices Pepperoni Slices (Thinly sliced)
• 2 tbsp Banana Peppers (Sliced)
• 1 tbsp Butter (Unsalted, melted for Italian taco)
• 2 tbsp Mayonnaise (Base for classic burger sauce)
• 1 tsp Yellow Mustard (For classic burger sauce)
• 1 tsp Ketchup (For classic burger sauce)
• 1/4 tsp Prepared Horseradish (For classic burger sauce)
• 2 dashes Worcestershire Sauce (For classic burger sauce)
• 2 tbsp Sour Cream (Base for lime‑cilantro sauce)
• 1 whole Lime (Juice only, about 2 tbsp)
• 1 small Jalapeño (Finely diced, divided between sauces and pico)
• 2 tbsp Fresh Cilantro (Chopped)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Taco Seasoning (For Mexican‑style taco beef)
• 1/4 cup Onion (Diced for pico)
• 1/4 cup Tomato (Diced for pico)
• 1/4 cup Shredded Lettuce (For classic and Mexican tacos)
• 2 slices Pickles (Optional, for classic taco)
• 2 tbsp Marinara Sauce (For Italian pizza taco)
• to taste Hot Sauce (Optional for breakfast taco)

Instructions

1. Make Classic Smash‑Burger Sauce

   In a small bowl combine mayonnaise, mustard, ketchup, horseradish, and Worcestershire sauce. Stir until smooth. Set aside.

   Time: PT3M

2. Make Lime‑Cilantro Sour Cream

   Mix sour cream, lime juice, diced jalapeño, chopped cilantro, a pinch of salt and pepper in another bowl. Set aside.

   Time: PT3M

3. Prepare Pico de Gallo

   Combine diced onion, tomato, jalapeño, cilantro, a squeeze of lime, salt and pepper. Toss and let sit for a few minutes to meld flavors.

   Time: PT5M

4. Form and Season Patties

   Divide the ground beef into two 4‑oz balls. Lightly season one with smash‑burger seasoning (salt & pepper) and the other with taco seasoning. Shape each into a thin patty just before cooking; avoid over‑mixing.

   Time: PT4M

5. Cook Classic Smash‑Burger Taco

   Heat the flat‑top to medium‑high. Place a tortilla on the surface, add the seasoned beef patty, and immediately smash with the spatula. Cook 45 seconds, flip, add shredded cheddar, and let melt 30 seconds. Transfer tortilla to a cooler zone, top with lettuce, pickles, and a drizzle of the classic sauce.

   Time: PT4M

   Temperature: Medium‑high

6. Cook Mexican‑Style Taco

   On the same griddle, place another tortilla, add the taco‑seasoned beef patty, smash, cook 45 seconds, flip, add cheddar, melt 30 seconds. Remove, top with lettuce, pico de gallo, and a spoonful of the lime‑cilantro sour cream.

   Time: PT4M

   Temperature: Medium‑high

7. Cook Breakfast Sausage & Egg Taco

   Heat a small amount of the rendered sausage fat on the griddle. Add the breakfast sausage patty, smash, cook 45 seconds, flip, add cheddar, melt 30 seconds. Push patty to one side, pour beaten eggs onto the hot surface, scramble quickly, then place the scrambled eggs on top of the sausage, add a drizzle of hot sauce if desired.

   Time: PT5M

   Temperature: Medium

8. Cook Italian Pizza Taco

   Melt butter on the griddle, add the Italian sausage patty, smash, and cook 45 seconds. Flip, sprinkle grated Parmesan on the bottom side, add pepperoni slices, then mozzarella. Drizzle warm marinara over the top, let cheese melt 30 seconds. Transfer to a plate and top with banana peppers.

   Time: PT5M

   Temperature: Medium

9. Assemble & Serve

   Arrange the four tacos on a serving board. Add any extra toppings (extra cilantro, lime wedges). Serve immediately while hot and crispy.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

32 g

Fiber

4 g