How to Make Smash Burger Tacos – The Best of Both Worlds
How to Make Smash Burger Tacos – The Best of Both Worlds is a medium Tex-Mex recipe that serves 12. 350 calories per serving. Recipe by allthingsbbq on YouTube.
Prep: 40 min | Cook: 30 min | Total: 1 hr 25 min
Cost: $35.94 total, $3.00 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Mexican Beef Chorizo: Spanish chorizo, pork chorizo
- Instead of Creek Stone Farms Brisket Blend Burger Pucks: ground beef, ground brisket
- Instead of Kosher Salt: sea salt
- Instead of Large Onion: yellow onion
- Instead of Avocado Oil: canola oil, grapeseed oil
- Instead of Pepper Jack Cheese: Monterey Jack, sharp cheddar
- Instead of Small Flour Tortillas: corn tortillas
- Instead of Romaine Lettuce: iceberg lettuce
- Instead of Avocado: guacamole
- Instead of Tomato: canned diced tomatoes, drained
- Instead of Red Onion: white onion
- Instead of Jalapeño: serrano pepper, green chili
- Instead of Fresh Cilantro: parsley (different flavor)
- Instead of Lime Juice: bottled lime juice
- Instead of Sour Cream: Greek yogurt
- Instead of Mayonnaise: aioli
- Instead of Roasted Green Chilies: fresh roasted green chilies
- Instead of Hot Sauce (Yellowbird syrup or Sriracha Serrano): chipotle hot sauce
- Instead of Roadhouse Beef and Steak Seasoning: taco seasoning, chipotle rub
Equipment Needed
- Halo 4B Griddle
- Mandolin Slicer
- Mixing Bowl
- Food Processor (optional)
- Metal Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Squeeze Bottle (optional)
Critical Steps — Do Not Skip
- Evenly mixing chorizo into the beef to ensure uniform flavor.
- Chilling the meat balls before smashing to prevent them from falling apart.
- Using a mandolin for ultra‑thin onion slices to achieve quick caramelization.
- Maintaining a 500°F griddle surface for a proper crust and cheese skirt.
- Allowing the pepper jack cheese to melt and crisp around the patty edges.
Chef Tips from the Video
- Add a light spray of avocado oil to the cheese‑covered side just before it crisps for extra shine.
- Press the patty with a firm, quick motion; lingering will cause the meat to dry out.
- For extra smoky flavor, briefly char the onion slices on the hot side before adding to the patty.
Troubleshooting
Patty falls apart when smashed.
Ensure the meat mixture is well‑combined and keep the balls chilled until just before cooking. Handle gently and press quickly.
Onions remain soggy and don’t caramelize.
Slice onions ultra‑thin, salt them, and let them sit for at least 5 minutes to draw out moisture. Pat dry before adding to the griddle.
Cheese does not form a crisp skirt.
Use a high‑heat griddle (≈500°F) and spread cheese to the very edge of the patty. If the cheese browns too fast, lower the heat slightly and let it melt fully before it crisps.
Tortilla tears when placing the patty.
Warm tortillas just enough to become pliable but not crispy. Keep them covered with a towel to retain moisture.
Storage
Refrigerator: Uncooked patties: up to 2 days in an airtight container. Cooked tacos: best eaten same day, but can refrigerate for 24 hrs (keep toppings separate).
Freezer: Uncooked patties can be frozen flat on a tray, then transferred to a zip‑top bag for up to 3 months.
Room temperature: Tortillas stored in a sealed bag at room temperature for up to 1 day.
Make-Ahead Tips
- Mix and portion the meat balls up to a day ahead; keep chilled.
- Pico de gallo and green‑chili crema can be prepared 12‑24 hrs in advance and stored in the fridge.
- Pre‑slice onions and keep them salted in a colander; drain before cooking.
Frequently Asked Questions
What is the cultural significance and history of Smashburger Tacos in Tex-Mex cuisine?
Smashburger Tacos are a modern fusion that blends the American smash‑burger technique with traditional Mexican street tacos. The concept reflects the cross‑border culinary exchange of the Southwest, where beef burgers and tacos both hold iconic status.
How does the traditional Mexican taco differ from the Smashburger Taco created by allthingsbbq?
A classic Mexican taco uses a simple grilled or stewed meat filling, whereas the Smashburger Taco features a thin, crispy‑crusted patty infused with chorizo and topped with a pepper‑jack cheese skirt, adding an American burger element to the taco format.
What regional variations of taco‑style dishes exist in Texas and how does this recipe compare?
Texas offers variations like the brisket taco, barbacoa taco, and the popular breakfast taco. The Smashburger Taco stands out by incorporating a smash‑burger patty and cheese skirt, giving it a richer, more indulgent profile compared to the leaner meat‑only regional tacos.
What occasions or celebrations are Smashburger Tacos traditionally associated with in Tex‑Mex culture?
While not a historic dish, Smashburger Tacos are perfect for casual gatherings, game‑day parties, and backyard barbecues—events where both burgers and tacos are crowd‑pleasers.
What authentic ingredients are essential for a traditional Tex‑Mex taco and which are substituted in this Smashburger Taco recipe?
Traditional tacos rely on corn tortillas, simple grilled meat, cilantro, onion, and lime. This recipe substitutes flour tortillas for a softer bite, adds beef chorizo and brisket blend for depth, and uses pepper‑jack cheese and a green‑chili crema for extra richness.
What other Tex‑Mex dishes pair well with Smashburger Tacos from the allthingsbbq channel?
Serve them alongside classic sides like Mexican street corn (elote), cilantro‑lime rice, or a fresh black bean salad. A cold cerveza or a light margarita also complements the rich flavors.
What makes Smashburger Tacos special or unique in Tex‑Mex cuisine according to Chef Tom of allthingsbbq?
The unique combination of a high‑heat smashed patty, chorizo infusion, and a crispy pepper‑jack cheese skirt creates a textural contrast—crunchy crust, melty cheese, and fresh toppings—that isn’t found in traditional tacos.
What are the most common mistakes to avoid when making Smashburger Tacos at home?
Common errors include over‑mixing the meat (which makes it tough), using a cool griddle (preventing a proper crust), and adding too much cheese which can burn before the patty finishes cooking. Follow the high‑heat smash technique and keep the cheese thin around the edges.
Why does this Smashburger Taco recipe use a 500°F griddle instead of a regular skillet?
A 500°F griddle delivers instant, intense heat that sears the patty instantly, creating the signature crispy crust and allowing the cheese to form a perfect skirt. A regular skillet often cannot maintain that uniform high temperature.
What does the YouTube channel allthingsbbq specialize in?
The YouTube channel allthingsbbq, hosted by Chef Tom, specializes in barbecue‑focused cooking techniques, equipment reviews, and creative fusion recipes that blend classic BBQ with global flavors.
How does the YouTube channel allthingsbbq's approach to Tex‑Mex cooking differ from other Tex‑Mex cooking channels?
Allthingsbbq emphasizes high‑heat grilling equipment, precise temperature control, and bold flavor layering, whereas many Tex‑Mex channels focus more on traditional stovetop or low‑and‑slow methods. Chef Tom often incorporates BBQ sauces and rubs into Mexican‑style dishes.
Last updated: August 28, 2026
