are smashburger tacos worth the hype?

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio, cold)
• 4 pieces Small Flour Tortillas (6‑inch diameter, soft)
• 4 slices Cheddar Cheese (Sharp, sliced thin)
• 4 slices Pickles (Dill, thinly sliced)
• 2 Tbsp Mayonnaise (Regular or light)
• 1 Tbsp Ketchup (Standard)
• 1 tsp Dijon Mustard (Adds tang)
• 1 Tbsp Butter (Unsalted, melted for tortilla warming)
• 2 Tbsp Vegetable Oil (High smoke point for searing)
• 1 tsp Salt (Season beef)
• ½ tsp Black Pepper (Freshly ground)

Instructions

1. Make the Special Sauce

   In a small mixing bowl combine mayonnaise, ketchup, and Dijon mustard. Stir until smooth. Set aside or cover and refrigerate until needed.

   Time: PT5M

2. Season the Beef

   Place the ground beef in a bowl, sprinkle with salt and black pepper, and gently mix just to combine – do not over‑mix.

   Time: PT2M

3. Form and Smash Patties

   Divide the beef into 4 equal portions (about 4 oz each). Place one portion in the hot skillet, let sit 10 seconds, then press firmly with a spatula to flatten to a 3‑inch circle. Cook without moving for 2 minutes.

   Time: PT2M

   Temperature: medium‑high

4. Flip and Finish Cooking

   Flip the patty, add a slice of cheddar on top, and cook another 1 minute until cheese melts and the patty reaches medium‑rare (internal 130‑135°F). Remove and keep warm.

   Time: PT1M

   Temperature: medium‑high

5. Warm the Tortillas

   Wipe the skillet clean, add butter, and place a tortilla flat in the pan. Cook 30 seconds per side until just pliable and lightly browned. Stack and keep covered.

   Time: PT1M

   Temperature: medium

6. Assemble the Tacos

   Place a cooked beef patty onto each warm tortilla, top with melted cheese (if any extra), a slice of pickle, and drizzle with the special sauce. Fold and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g