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Big Mac Style Smash Burger Tacos

Crispy smash burger patties topped with American cheese and Big Mac sauce, wrapped in toasted tortillas for a fun, high-protein taco twist on the classic burger.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended
  • 4 slices American cheese
  • salt and black pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1 1/4 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/8 tsp white pepper optional
  • 4 medium flour tortillas
  • 1/2 cup shredded iceberg lettuce
  • 1/4 cup white onion finely diced
  • dill pickle slices
  • sesame seeds for garnish, optional

Equipment

  • cast-iron skillet or griddle
  • Sturdy spatula
  • Medium bowl for sauce
  • Parchment paper (optional)

Method
 

  1. In a medium bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, onion powder, garlic powder, and white pepper if using. Refrigerate for at least 20 minutes to allow flavors to meld.
  2. Heat a dry skillet over medium heat. Lightly toast each flour tortilla for 1-2 minutes per side until charred in spots and puffed. Set aside and keep warm.
  3. Divide the ground beef into 4 equal balls, about 4 ounces each. Handle gently without overworking the meat.
  4. Heat a cast iron skillet or griddle over medium-high heat until very hot.
  5. Place a beef ball on the skillet and immediately press down firmly with a spatula (use parchment paper between the meat and spatula to prevent sticking) until the patty is about 1/4 inch thick.
  6. Season the top with salt and pepper. Cook for 2 minutes undisturbed, then flip.
  7. Top with a slice of American cheese and cook for another 1-2 minutes until edges are crispy and cheese is melted. Repeat with remaining beef balls.
  8. Spread a generous layer of Big Mac sauce on each toasted tortilla. Add shredded lettuce, diced onions, and pickle slices.
  9. Place the cheesy patty on top and fold like a taco.
  10. Garnish with sesame seeds if desired and serve warm immediately.

Notes

Storage: These tacos are best enjoyed fresh while the patty edges are crispy. Big Mac sauce can be stored in the refrigerator for up to a week. Store cooked patties separately from toppings if making ahead.
Substitutions: Use ground turkey or chicken for leaner option (won't develop the same crust). Swap flour tortillas for corn tortillas or low-carb wraps. Use cheddar cheese instead of American if preferred.
Smash Burger Tips: Press the beef ball only once, immediately and firmly. Don't press again after the initial smash. Skillet must be very hot before adding the beef for proper crust development.
Double Smash Option: Make smaller patties and stack two per taco with cheese between layers for a double-decker experience.
Make-Ahead: Prepare Big Mac sauce up to a week ahead. Pre-portion beef into balls and refrigerate. Cook patties fresh when ready to serve for best texture.