How to Make Smash Burger Tacos – The Best of Both Worlds

Ingredients

• 8 oz Mexican Beef Chorizo (raw, fine grind)
• 1 lb Creek Stone Farms Brisket Blend Burger Pucks (pre‑formed burger patties, can substitute with ground brisket or ground beef blend)
• 1 tsp Kosher Salt (for drawing moisture from onions)
• 2 Large Onion (thinly sliced on mandolin, about 1 lb total)
• 2 tbsp Avocado Oil (high smoke point for griddle)
• 8 oz Pepper Jack Cheese (shredded, forms crispy cheese skirt)
• 12 Small Flour Tortillas (6‑inch street‑taco size)
• 2 cups Romaine Lettuce (shredded, fresh topping)
• 1 Avocado (sliced for topping)
• 1 cup Tomato (diced for pico de gallo)
• 0.25 cup Red Onion (finely diced for pico de gallo)
• 0.5 Jalapeño (finely diced, about 2 Tbsp)
• 0.33 cup Fresh Cilantro (divided: 2 Tbsp for pico, 1/4 cup for crema)
• 1 tbsp Lime Juice (juice of half a lime for pico)
• 0.5 cup Sour Cream (base for green‑chili crema)
• 0.25 cup Mayonnaise (adds richness to crema)
• 0.25 cup Roasted Green Chilies (canned, drained, for crema)
• 1 tbsp Hot Sauce (Yellowbird syrup or Sriracha Serrano) (adds heat to crema)
• 1 tsp Roadhouse Beef and Steak Seasoning (sprinkled on patties for Southwest flavor)

Instructions

1. Combine Meat Mixture

   In a large mixing bowl, break up the 1 lb brisket‑blend burger pucks and add the 8 oz Mexican beef chorizo. Mix thoroughly until the chorizo is evenly distributed throughout the beef.

   Time: PT5M

2. Portion and Chill Patties

   Divide the mixed meat into twelve 2‑ounce balls. Place the balls on a tray, cover, and refrigerate while you finish the other prep steps.

   Time: PT5M

3. Slice and Salt Onions

   Using a mandolin, slice two large onions super thin. Transfer to a bowl, sprinkle with 1 tsp kosher salt, and toss to coat. Let sit while the salt draws out moisture.

   Time: PT10M

4. Make Pico de Gallo

   Combine 1 cup diced tomato, 1/4 cup diced red onion, 2 Tbsp finely diced jalapeño, 2 Tbsp minced cilantro, the juice of half a lime, and a pinch of salt in a bowl. Mix well.

   Time: PT10M

5. Prepare Green Chili Crema

   In the food processor, blend 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 1/4 cup canned roasted green chilies, and 1 Tbsp hot sauce until smooth. Transfer to a squeeze bottle.

   Time: PT5M

6. Preheat Griddle

   Turn the Halo 4B griddle to high heat (about 500°F on the hot side, 300°F on the cool side). Lightly coat the surface with 2 tbsp avocado oil.

   Time: PT5M

   Temperature: 500°F

7. Cook Patties – First Side

   Place up to four 2‑ounce meat balls on the hot side of the griddle. Immediately smash them with a sturdy spatula until they spread to the size of a tortilla. Sprinkle a pinch of Roadhouse beef & steak seasoning and a handful of the salted onion slices over each patty. Cook until the edges are dark brown and crispy (about 3‑4 minutes).

   Time: PT8M

   Temperature: 500°F

8. Flip and Add Cheese Skirt

   Flip each patty, then immediately sprinkle shredded pepper jack cheese over the edges, allowing it to melt and form a crispy skirt. Cook the other side for another 2‑3 minutes, adding a little more oil if needed.

   Time: PT5M

   Temperature: 500°F

9. Warm Tortillas

   Place each small flour tortilla on the cool side of the griddle (≈300°F) for about 30 seconds per side, just until pliable and lightly toasted.

   Time: PT5M

   Temperature: 300°F

10. Assemble Tacos

    Lay a warmed tortilla on a plate, place a cooked patty with its cheese skirt on top, then add shredded romaine, avocado slices, a spoonful of pico de gallo, and drizzle green‑chili crema. Finish with a squeeze of fresh lime juice.

    Time: PT5M

11. Serve

    Serve the smashburger tacos hot, with extra lime wedges and extra crema on the side.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g