The HIGH PROTEIN Smash Burger Tacos I Can’t Stop Making

Ingredients

• 150 g High Protein Yogurt (Can substitute regular Greek yogurt)
• 40 g Mayonnaise (Regular mayo, can use light or avocado mayo)
• 20 g Tomato Ketchup
• 20 g American Mustard (Yellow mustard)
• 5 ml Pickle Juice (From a jar of dill pickles)
• 4 g Garlic Powder
• 8 g Smoked Paprika
• 1 pinch Salt
• 1 pinch Cracked Black Pepper (About 10 cracks)
• 1 medium Brown or Yellow Onion (Dice small)
• 2 pieces Pickles (Thinly sliced then diced)
• 1 small head Romaine Lettuce (Shredded into thin ribbons)
• 900 g Lean Ground Beef (10% fat, can use 5% fat)
• 8 g Onion Powder
• 8 g Garlic Powder
• 4 g Smoked Paprika
• 5 slices Cheese Slices (Light or regular cheese)
• 5 pieces Small Tortillas (Flour or corn)
• 1 spray Cooking Spray (For the pan, low‑calorie option)

Instructions

1. Make the Smoky Yogurt‑Mayonnaise Sauce

   In a mixing bowl combine high‑protein yogurt, mayonnaise, ketchup, American mustard, pickle juice, garlic powder, smoked paprika, a pinch of salt and about 10 cracks of black pepper. Whisk until smooth.

   Time: PT5M

2. Prep the Fresh Toppings

   Dice the onion into small pieces, thinly slice the pickles then dice them, and shred the lettuce into thin ribbons. Rinse lettuce thoroughly to remove any grit.

   Time: PT8M

3. Season the Ground Beef

   Place the 900 g of lean ground beef in a large bowl. Add 2 tsp onion powder, 2 tsp garlic powder, 1 tsp smoked paprika, a generous pinch of salt and about 20 cracks of black pepper. Mix gently with clean hands until evenly distributed; avoid over‑working.

   Time: PT5M

4. Form and Weigh Beef Balls

   Divide the seasoned meat into 10 equal portions (about 90‑95 g each). Roll each portion into a loose ball; they do not need to be perfect.

   Time: PT5M

5. Flatten Meat onto Tortillas

   Place a tortilla on a flat surface, set a meat ball in the center and press down with your hand or a burger press until the meat spreads to the edges, leaving a small lip. Repeat for all tortillas.

   Time: PT5M

6. Cook the Smash Tacos

   Heat a large skillet over medium‑high heat (about 375°F) and spray lightly with cooking spray. When the pan is hot, add the prepared tortillas meat‑side down. Cook 2‑3 minutes until a golden crust forms. If you have a weight, place it on top to keep the meat flat. Flip, add a cheese slice on top of the meat, and cook another 1‑2 minutes until the cheese melts and the tortilla is crisp.

   Time: PT7M

   Temperature: 375°F

7. Assemble the Tacos

   On each cooked taco place a mound of shredded lettuce, sprinkle diced onion, add diced pickles, and drizzle generously with the smoky sauce.

   Time: PT5M

8. Cool and Store (Meal‑Prep Option)

   Allow tacos to cool to room temperature. Store the cooked meat‑tortilla pieces in an airtight container separate from fresh toppings and sauce. Refrigerate up to 4 days or freeze up to 3 months.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g