Smash Burger Tacos

Ingredients

• 1/2 cup Mayonnaise (regular, full‑fat)
• 2 tablespoon Ketchup (standard tomato ketchup)
• 1 teaspoon Mustard (yellow mustard, squirted)
• 1 tablespoon Sweet Relish (finely chopped)
• 1 tablespoon Pickle Brine (from a jar of dill pickles)
• 1 pound Ground Chuck (80/20) (80% lean, 20% fat for juicy patties)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 4 slice American Cheese (standard processed cheese, one slice per taco)
• 4 Flour Tortillas (taco/fajita size) (8‑inch Old El Paso or similar)
• 1 cup Romaine Lettuce (shredded)
• 1 Tomato (medium, diced)
• 1/4 cup Red Onion (thinly sliced)
• 1 teaspoon Vegetable Oil (for light coating of griddle if needed)

Instructions

1. Make the Tangy‑Sweet Sauce

   In a mixing bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp mustard, 1 tbsp sweet relish and 1 tbsp pickle brine. Stir until smooth; adjust thickness with a little extra mayo if too thin.

   Time: PT5M

2. Prep the Fresh Toppings

   Shred 1 cup lettuce, dice the tomato, and thinly slice 1/4 cup red onion. Set aside in separate bowls.

   Time: PT5M

3. Form the Beef Balls

   Divide the 1 lb ground chuck into 2‑3 oz portions (about 1/4‑cup each). Gently roll each portion into a loose ball; do not over‑compact.

   Time: PT5M

4. Preheat the Griddle

   Turn the Blackstone griddle to medium‑high/high heat (≈400°F). Allow 5 minutes for the surface to become very hot.

   Time: PT5M

   Temperature: 400°F

5. Season the Beef Balls

   Sprinkle each ball with 1/2 tsp salt and 1/2 tsp pepper just before placing on the griddle.

   Time: PT1M

6. Smash‑Burger Taco Assembly on the Griddle

   Place a beef ball on the hot griddle, immediately lay a tortilla on top, and press firmly with the hamburger smasher. Twist slightly to let the rendered beef fat fry the tortilla. Cook 2‑3 minutes, then flip, add a slice of American cheese, and cook another 1‑2 minutes until cheese melts and tortilla is golden‑brown.

   Time: PT8M

   Temperature: High heat

7. Finish and Serve

   Transfer each cooked taco to a plate. Spread a generous drizzle of the sauce, then top with lettuce, tomato, and red onion. Serve immediately while the tortilla is crisp.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g