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Three smash burger tacos topped with ground beef, shredded lettuce, chopped tomatoes, diced onions, pickles, and special sauce on a metal tray, with bowls of toppings and sauce nearby.
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Smash Burger Tacos Recipe with Special Sauce

Seen those viral smash burger tacos and wondering if they actually work? They do—and this one nails the crispy crust without the beef sliding off or the tortilla tearing. The special sauce (pickle brine is the move) just hits different. Taco night is officially fun again.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American
Servings: 6 servings
Calories: 540kcal
Author: Dee Broughton

Equipment

  • Large cast iron skillet or heavy pan
  • Firm, flat spatula
  • small mixing bowl

Ingredients

For the Burger Tacos

  • 1½ pounds ground beef 80/20
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 6 flour tortillas 6" works best
  • 1 tablespoon avocado oil
  • 6 slices mild cheddar cheese

Toppings

  • iceberg lettuce shredded
  • red onion diced
  • dill pickles sliced

Special Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 2 teaspoons dill pickle brine
  • ¼ teaspoon cayenne pepper

Instructions

Make the Sauce

  • Stir the mayonnaise, ketchup, mustard, pickle brine, and cayenne in a small bowl. Set the sauce aside.
    A small whisk rests in a bowl of creamy special sauce on a pink surface, with a beige cloth and sliced cheddar cheese nearby.

Prep the Smash Burgers

  • Remove the cheese from the refrigerator and let it sit at room temp while you make the burgers.
  • Divide the ground beef into six equal portions.
    Six raw ground beef balls are arranged in a circle on a gray plate; slices of cheddar cheese and a small bowl of pepper are nearby on a wooden board.
  • Place one portion onto a tortilla and spread the beef evenly to the edges using your fingers. Repeat with the remaining tortillas.
  • Season the exposed beef with salt, pepper, garlic powder, and onion powder.
    Raw ground beef spread on a tortilla, sprinkled with salt and pepper, placed on parchment paper on a baking sheet.

Cook the Smash Burger Tacos

  • Heat a skillet over medium high heat for a few minutes then add the avocado oil. Let the oil heat for about 30 seconds until it shimmers.
  • Place one tortilla beef side down into the skillet. Press firmly with the spatula to make full contact with the pan.
    A smash burger taco is being pressed flat in a cast iron skillet with a metal tortilla press; cheese slices and seasonings are on a wooden board nearby.
  • Cook until the beef is browned and crisp, about 2 to 3 minutes.
  • Flip the tortilla and top with a slice of cheese. Continue cooking until the tortilla is lightly crisp, about 1 to 2 minutes.
    A cooked smash burger topped with ground beef and a slice of melted cheddar cheese sits in a cast-iron skillet with a metal spatula underneath.
  • Remove the taco from the skillet and repeat with remaining tortillas.

Assemble and Serve

  • Add lettuce, red onion, and dill pickles over the cheese. Drizzle with sauce, then fold and serve.
    Three smash burger tacos filled with smashed beef, lettuce, tomato, onions, and special sauce are served on a white platter with pickles, a bowl of sauce, fries, and additional toppings on the side.

Notes

  • Use 80/20 ground beef. The fat is what creates the crisp smash burger crust. Lean beef will steam instead of sear.
  • Choose thin, taco-size flour tortillas (6–7 inches). Thick or oversized tortillas won’t crisp evenly and throw off the beef-to-tortilla ratio.
  • Spread the beef all the way to the edges. Gaps cause tortillas to shrink, slip, and tear during the flip.
  • Press once, immediately. Pressing hard the second the tortilla hits the pan ensures full contact and proper browning.
  • Don’t move the taco while it sears. If it sticks, it’s not ready—give it another 20–30 seconds to release naturally.
  • Cheese melts best when added right after flipping. If the tortilla browns before the cheese melts, lower the heat or cover the pan briefly.
  • These are done by texture, not temperature. Look for a dark crust, fully melted cheese, and a hot, steamy center when gently pressed. Ground meat should always reach 160°F, but it's hard to get a probe in a patty this thin.

Nutrition

Serving: 1serving | Calories: 540kcal | Carbohydrates: 17g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 912mg | Potassium: 378mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 0.2mg | Calcium: 188mg | Iron: 3mg