Ingredients

1 pound ground beef (80/20 fat percentage)

1 teaspoon kosher salt

10 cracks fresh black pepper

6 (six-inch) flour tortillas

6 slices muenster or provolone cheese

Shredded lettuce, chopped white onion, and dill pickle chips for topping

1/2 cup mayonnaise

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon mustard

2 tablespoons minced bread & butter pickles

1 tablespoon pickle brine

10 cracks fresh black pepper

1/4 teaspoon Worcestershire sauce

Instructions

Step 1: In a bowl, whisk together mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, black pepper, and Worcestershire sauce to make the burger sauce. Refrigerate until ready to use. It can be made up to 3 days in advance.

Step 2: Mix the kosher salt and black pepper in a small bowl. Evenly sprinkle over the top and bottom of your ground beef. Divide the beef into 2 1/2-ounce balls, handling gently to avoid toughening the meat. Place the balls on a plate and chill in the fridge while heating your flat top.

Step 3: Preheat your flat top to high heat without oil, allowing it to become very hot—hotter than you think is necessary—to achieve crispy, juicy patties.

Step 4: Place each beef ball on the flat top and immediately top with a six-inch tortilla.

Step 5: Using a smashing tool, press firmly down on each tortilla to flatten the beef as thin as possible. Cook for 1 minute, then press down again to render fat and crisp the edges. Let cook undisturbed for 2 to 3 minutes until fully cooked.

Step 6: Use a stiff steel spatula to check the underside of a patty for a browned, crispy crust. If not ready, increase the heat and cook longer. Once crisp, flip the smash burger taco so the tortilla contacts the flat top; cook for about 2 more minutes to crisp the tortilla and melt the cheese on top.

Step 7: Remove from the flat top and top with prepared burger sauce, shredded lettuce, chopped onion, and dill pickle chips. Serve immediately and enjoy!

Tips & Variations

Use flour tortillas for best results, as they absorb the meat’s juices and crisp nicely on the griddle.

Handle the beef gently to keep patties tender and juicy—overworking the meat makes it tough.

For extra spice, add a few dashes of hot sauce into the burger sauce or as a topping.

Swap muenster or provolone for cheddar or pepper jack for a different flavor profile.

FAQs

Can I use a skillet if I don’t have a flat top?

Yes, a heavy skillet or cast-iron pan works well. Preheat it until very hot before cooking to achieve the desired crispy crust.

How do I prevent the tortillas from getting soggy?

Cooking the tortillas on the hot flat top after flipping the patties crisps them up nicely and helps prevent sogginess. Using flour tortillas also helps, as they absorb less moisture than corn tortillas.