USA · Meat Dishes

Big Mac Smash Tacos

Mini flour tortillas pressed straight onto seasoned ground beef and seared until the meat turns deep brown and lacy at the edges, then layered with melted cheddar, shredded iceberg, dill pickles and a homemade special…

20 min✻4 servings✻490 kcal
Big Mac Smash Tacos

Ingredients

  • ground beef450 g
  • flour tortillas8 piece
  • cheddar cheese8 slice
  • dill pickles100 g
  • iceberg lettuce120 g
  • yellow onion1 piece
  • mayonnaise120 g
  • yellow mustard1 tbsp
  • sweet pickle relish2 tbsp
  • white vinegar1 tsp
  • paprika1 tsp
  • garlic powder0.5 tsp
  • onion powder0.5 tsp
  • salt1 tsp
  • black pepper0.5 tsp

Method

  1. 1Whisk the secret burger sauce. In a small bowl, combine 120 g mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1 teaspoon paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder until smooth and creamy. Cover and chill in the refrigerator while preparing the tacos so the flavors meld together into a balanced, tangy dressing.
  2. 2Prep the fresh toppings. Finely shred 120 g crisp iceberg lettuce into thin ribbons, dice 1 small yellow onion into tiny 3 mm pieces, and slice 100 g dill pickles into thin rounds. Keeping the vegetables cold and dry preserves their crisp texture against the hot griddled beef.
  3. 3Portion and season the beef. Divide 450 g of 80/20 ground beef into 8 equal loose portions (about 55 g each). Season generously with 1 teaspoon salt and 0.5 teaspoon freshly ground black pepper just before pressing so the salt does not draw out moisture prematurely.
  4. 4Press the beef onto the tortillas. Place a ball of seasoned beef in the center of each mini flour tortilla. Using your fingers or the back of a spatula, spread and smash the raw beef in an ultra-thin layer that covers the tortilla completely right to the outer edges; the meat shrinks during searing, so covering the perimeter is essential.
  5. 5Sear meat-side down. Heat a large cast-iron skillet or flat griddle over medium-high heat until lightly smoking. Place the tortillas meat-side down in the hot pan and press firmly with a heavy spatula for 10 seconds. Cook undisturbed for 2 to 3 minutes until the beef develops a deep, caramelized brown crust.
  6. 6Flip and melt the cheese. Flip the taco over so the tortilla is on the pan surface. Immediately lay 1 slice of cheddar cheese over the hot browned beef, cover the pan with a lid or cloche for 1 minute, and cook until the cheese is completely melted and the bottom tortilla turns golden and crisp.
  7. 7Dress and serve immediately. Transfer the hot smashed tacos to a serving board. Top each taco with a generous spoonful of the chilled special sauce, a handful of shredded iceberg lettuce, diced onions, and dill pickle slices. Fold gently and serve hot while the tortilla is crisp and the cheese is gooey.