Buzz
Photo credit: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessWith its signature crispy, browned crust, a smash burger features a beef patty that is flattened with a spatula or weight right at the beginning of cooking. This method produces a thin patty with a perfectly crispy outer layer (thanks to the distinctive nooks and crannies) while maintaining a juicy interior. This recipe combines the best of the smash burger with the ever-popular quesadilla, creating a hand-held dinner that you'll want to make over and over again. As a bonus, this smash burger taco recipe is a breeze to prepare with the help of a taco seasoning packet, offering maximum flavor with minimal effort.
If you happen to have a griddle, it's a fantastic tool for making these tacos. It can speed up the cooking process, allowing you to cook up to four smash burger tacos simultaneously.
Recipe Ingredients
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1/3 cup mayonnaise
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1 tbsp. finely chopped fresh cilantro, with extra leaves for garnish
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1/2 tsp. lime zest along with 1/4 tsp. fresh lime juice (from one lime)
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1 clove garlic, grated (about 1/2 tsp.)
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1 lb. ground beef
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1 1-oz. package taco seasoning mix
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4 6-inch flour tortillas
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1/3 cup chopped fresh avocado (from 1 avocado)
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1/4 cup pico de gallo, drained if necessary
Instructions for preparing the dish
Start by preparing the sauce:
In a small bowl, combine mayonnaise, 1 1/2 tablespoons of water, chopped cilantro, lime zest, lime juice, and grated garlic. Mix well until everything is blended together.
Season the beef and press onto tortillas:
In a large bowl, gently mix the beef with taco seasoning. Divide the beef mixture into four equal portions. Shape each portion into a thin patty and press it onto a tortilla, spreading it close to the edges.
Cook the tacos:
Heat a nonstick skillet over medium-high heat. Place one tortilla in the skillet, beef side down, and cook, gently pressing, until the beef is well-browned, around 2 to 3 minutes. Flip the tortilla and cook until the tortilla becomes crisp, about 1 to 2 minutes. Adjust the heat to avoid burning. Once done, transfer the tortilla to a wire rack placed on parchment paper and cover loosely with foil to keep warm. Repeat with the remaining tortillas, cleaning the skillet as needed.
Top and serve the tacos:
Top the patties with slices of avocado and pico de gallo. Drizzle the mayonnaise mixture over them and garnish with fresh cilantro leaves. Fold the tortillas in half like tacos and serve immediately with any leftover mayonnaise mixture on the side.
Make Ahead: While these are best when freshly made, they remain tasty when reheated within a day or two. For optimal results, heat them in a dry frying pan over medium heat for about two minutes per side until warmed through.
