VIRAL SMASH BURGER TACO RECIPE

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio for juicy smash patty)
• 4 pieces Small Flour Tortillas (6‑inch diameter, soft and pliable)
• 4 slices American Cheese (Individually wrapped, melts quickly)
• 2 tablespoons Burger Sauce (Store‑bought or homemade mayo‑ketchup‑mustard blend)
• 1/2 cup Shredded Lettuce (Iceberg or romaine, for crunch)
• 1/4 cup Diced Tomato (Seeded and chopped small)
• 4 slices Pickle Slices (Dill pickles, optional)

Instructions

1. Prep Toppings

   Wash and dry the lettuce, then shred it. Dice the tomato and set aside. Slice the pickles if not pre‑sliced.

   Time: PT5M

2. Heat Skillet

   Place the cast iron skillet over medium‑high heat and let it get very hot, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

3. Form Beef Balls

   Divide the 1 lb of ground beef into four equal portions (about 4 oz each) and loosely shape each into a ball without compacting.

   Time: PT1M

4. Smash the Beef

   Place one beef ball in the hot skillet. Using the sturdy spatula, press down firmly until the patty is about ¼‑inch thick and spreads to the edges of the pan.

   Time: PT2M

   Temperature: high

5. Flip the Patty

   When the edges turn deep brown and crisp (about 2 minutes), flip the patty with tongs or the spatula.

   Time: PT30S

   Temperature: high

6. Add Cheese

   Immediately place one slice of American cheese on the flipped patty and let it melt for about 1 minute.

   Time: PT1M

   Temperature: high

7. Assemble the Taco

   Lay a warm tortilla on a plate, slide the cheesy smash patty onto it, drizzle ½ tablespoon of burger sauce, then top with shredded lettuce, diced tomato, and pickle slice.

   Time: PT2M

8. Repeat for Remaining Tacos

   Repeat steps 4‑7 for the remaining three beef balls, keeping the cooked patties warm on a plate covered with foil.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g