Cheeseburger Tacos (Smashed Burger Style!)

Name: Cheeseburger Tacos (Smashed Burger Style!)
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Ingredients: 2 lbs. 80/20 ground beef; 12 small flour tortillas (street size or taco size); 1½ tsp. kosher salt; 1 tsp. black pepper; Pinch smoked paprika; 12 slices American cheese (melts the best); 2 large yellow onions (thinly sliced); 2 Tbsp. butter; 1 Tbsp. olive oil; Pinch of salt; Splash of water, white wine, beef broth (to deglaze the pan); 3/4 cup mayonnaise; 1/4 cup ketchup; 2 Tbsp. yellow mustard or Dijon mustard; 2 Tbsp. finely diced dill pickles or pickle relish; 1 Tbsp. pickle juice; 1 Tbsp. sugar; 1/2 tsp. paprika (smoked or regular); 1/2 tsp. garlic powder; 1/4 tsp. black pepper

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By: Krolls Korner

What are smash burger tacos?

Smash burger tacos are a fun mashup where seasoned ground beef is smashed directly onto a flour tortilla, cooked until juicy with crispy edges, then topped just like a classic cheeseburger.

You might have seen these fun “tacos” all over social media last year. I love them because they have all the flavor of a smashed burger but are wrapped up in taco form, so you truly get the best of both worlds. Not only are they fun to eat, but they’re really fun to make!

blogger tawnie graham in a kitchen with an instant pot and several dishes of food

Table Talk with Tawnie

These smashed burger tacos were trending on social media a couple of years ago, and I finally caved and made them myself. What kicks them up a notch is the caramelized onions and my homemade burger sauce. This is finally a food trend worth the hype, and now I kinda don’t want to eat a taco, or a burger, any other way 😂

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Ground beef: 80/20 ground beef is the perfect fat ratio for smashed burgers. It’s juicy, flavorful, and gets those nice, crispy edges as it cooks directly on the tortilla.
Flour tortillas: Use street-size for smaller tacos or regular taco-size tortillas if you want them a little bigger.
Onion: You’ll need two large yellow onions, thinly sliced, to cook down into sweet, golden caramelized onions that really take these tacos to the next level.
American cheese: I think American cheese melts the smoothest and creamiest, giving you that classic cheeseburger taste in every bite.
Burger sauce: I highly recommend making my homemade burger sauce. It’s quick, easy, and really makes these tacos. All you need is a simple mix of ketchup, mayo, mustard, diced dill pickles (or relish), pickle juice, sugar, paprika, garlic powder, and black pepper for that perfect tangy, savory finish.

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Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Side-by-side image of adding the onions to a skillet then setting aside on a plate once they are cooked.

Caramelize the onions

Heat the butter and olive oil in a large stainless-steel saute pan over medium-low heat. Add the onions and salt and cook for 50-60 minutes. Tip: You will know when they are done when the onions look deep golden, jammy, and taste sweet.

Side-by-side image of mixing the ingredients together for the burger sauce in a small bowl.

Make the burger sauce

Stir the ingredients for the burger sauce together.

Side-by-side image of adding a ball of ground beef to the tortilla and spreading out evenly.

Prep the smash tacos

Divide the beef into 12 balls. Place one ball on each tortilla, and spread evenly.

Three images side by side showing how to cook the cheeseburger taco on a cast-iron skillet.

Cook tacos

Heat a cast-iron and place the tacos beef-side down. Press firmly with a spatula or burger press and let cook for 2-3 minutes. Flip the taco and add the cheese. Let cook for 1-2 more minutes or until the tortilla is golden and the cheese has melted.

Cheeseburger tacos cooked and topped with favorite burger toppings.

Assemble & enjoy!!

Top each taco with the caramelized onions, a drizzle of burger sauce, and all your favorite burger toppings!!🥬🍅🌶️🧅 Fold over and ENJOY!😋

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Expert Tips

Caramelized onions: If the pan dries out while cooking the onions, you can add 1 Tbsp water at a time to deglaze. You will know when the onions are done when they look deep golden, jammy, and taste sweet.
Don’t overwork the ground beef: When dividing the ground beef into balls, be careful not to overwork. Just quickly form the beef into loose balls. The more you handle and compress it, the tougher and denser it becomes when cooked.
Prep ahead: You can easily make your caramelized onions and burger sauce in advance, so it’s much quicker to make these tacos, especially for a weeknight meal. Also, feel free to divide the ground beef into balls so all you have to do is make the tacos when you’re ready to eat!
Press it thin: Really smash the beef into the tortilla so it cooks evenly and gets those crispy, browned edges. I like to use this smashed burger press to make it easy! This is key to that classic smashed-burger texture!!
Cover to melt: Once the cheese goes on, briefly cover the pan so it melts quickly and evenly without overcooking the beef.
Serve immediately: These are best hot and fresh while the tortilla is crisp and the cheese is perfectly melty.

Upclose image of honey chipotle chicken taco.

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Variations / Substitutions

Lighter option: If you want a lighter option, you can use 90/10 ground beef or ground turkey. I would just recommend adding a little oil to the pan since leaner meat won’t release as much fat.
Cheese swap: Try cheddar, Colby Jack, or pepper jack if you want more bite, but American will always melt the best.
Low-carb bowl: Skip the tortilla and cook the smashed beef patties on their own, then serve with caramelized onions, cheese, and sauce over chopped lettuce.
Gluten-free: Use gluten-free flour tortillas.

Storage / Freezing

Store burger sauce and caramelized onions separately in an airtight container in the fridge for 3-4 days.
For the best taste and texture, I recommend making the tacos fresh! However, if you have extra tacos (just leave off the toppings) and store them in the fridge for up to 3 days (just note the tortilla will soften).
Reheat in a skillet over medium heat. This helps re-crisp the beef and tortilla. Or, reheat in the air fryer (350°F for 3–5 minutes).

FAQ

How do I prevent meat from falling off tortilla?

Make sure you press the ground beef firmly and evenly into the tortilla (I like to use this burger press), so it fully adheres. Cook the tacos, beef-side down first, in a hot pan. This allows the fat to render and the meat to bond to the tortilla as it cooks. Avoid flipping too early; once the beef is browned and releases easily, it’s ready.

Why are my tortillas not crisp?

This usually means the pan isn’t hot enough or the tacos are overcrowded. Use a preheated skillet or griddle, cook in batches if needed, and don’t add extra oil (the beef fat provides plenty if using 80/20). Also, make sure the tortilla side gets direct contact with the pan after flipping.

Can I use other proteins?

Yes! Ground turkey or chicken both work well, but since they’re leaner, add a small amount of oil to the pan to prevent sticking and drying out. You can also use lean ground beef, just expect slightly less crisping due to lower fat content.

What’s the best pan to use?

A cast-iron skillet or flat-top griddle works best for even heat and maximum browning. A heavy-bottom nonstick pan will also work well, especially if you’re new to smashing and flipping. Just make sure to use something that can get hot!🔥