Fried Smash Burger Tacos
Fried Smash Burger Tacos are a crispy, cheesy twist on the viral smash taco trend. Inspired by tacos dorados, these taco burgers are smashed, folded, and fried until golden. Each bite is bursting with juicy beef, melted cheese, and enveloped in a crispy golden tortilla.
When I first dropped my viral Smashburger Tacos, the internet and social media went wild, and I get it. Smashing beef under a tortilla and folding it into a cheesy taco burger was a total game changer.
But then I saw people flipping the whole thing into the burger grease, accidentally frying the tortilla. That led to cracked shells and cheesy explosions.
So I thought… what if we just leaned into the chaos and fried them on purpose?
When making Fried Smash Burger Tacos, you smash ground beef into a flour tortilla, sear it on the griddle, flip and top with cheese before folding it over to fry both sides. You’ll have maximum crust inside and out, packed with beefy, cheesy goodness.
Why This Process Works
- Low effort: Each burger taco takes less than 5 minutes to sear and fry. That’s a huge win in my book.
- Crispy everything: Searing the smash burger builds that delicious brown crust on the beef, and frying the tortilla seals the deal. If you love crispy, golden fried tacos, this is for you.
- Less mess: Everything stays inside this crispy taco. The smashburger taco is tasty, but tends to break apart if the tortilla is too crispy.
This spin turns the viral trend into something even more irresistible: a crunchy, cheesy, juicy taco burger with taco dorado flair. Fried smash burger tacos are perfect for Taco Tuesday or your next viral video moment.
What kind of beef is best for Smash Burgers?
Use either 80/20 or 85/15 ground beef for the best flavor and juiciness. The higher fat content crisps up beautifully and adds richness when frying the tacos.
I found the ideal portion size for freshly ground beef is roughly 3 ounces, but it will depend on the size of the tortillas that you use. When you use too much meat, it will be too thick and won’t properly steam to the tortilla.
How to Make Fried Smash Burger Tacos
- Prep the meat. Divide up the beef and press it into the tortillas. Do not season the meat until you’re ready to start searing. Make sure you press and form the beef patty all the way to the edges of the tortilla. You may also roll the meat into balls and smash them into the griddle like the original Smash Burger Tacos if you have a burger press.
Pressing the meat into the tortilla is also ideal if you plan to serve a group of people and want to prep ahead. Don’t worry—it won’t ruin the tortillas! You can even store the baking sheet in the fridge, covered with plastic wrap.
- Heat up the griddle or large skillet to medium-high heat. Season the beef patty before smashing down on the hot surface. We recommend Canyon Crust Beef Seasoning, which works great for burgers!
- Sear the burgers until crisp. Add a touch of oil or beef tallow. Place the taco down on the hot surface, searing the beef for about 2 minutes or until it has built a crust.
- Top with melty cheese. Add a slice of cheese and toppings. Something crunchy like fresh jalapenos works well here.
- Press the center down and fold it. Use a spatula to press down the middle of the burger, almost cutting it in half. Carefully fold the taco closed and press down gently.
- Fry each side until golden brown. Flip the tacos as needed; they only take a few minutes to fry crispy.
Top Tips for Crispy Tacos
- Use a wire rack to elevate the tacos (see below), preventing them from steaming. You can set a wire rack on the griddle, which will also keep them warm.
- Have everything ready. The smashed tacos only take a few minutes to cook, and you don’t want to be scrambling around the kitchen searching for ingredients at the last second.
- Quality tortillas matter. Flour tortillas work best here because they’re made with fat and crisp up beautifully. Corn tortillas don’t grab onto the smashed burger the same way and tend to fall apart.
Common Questions about Fried Tacos
No deep fryer needed. A griddle or cast iron skillet with a touch of oil is perfect to crisp the folded tacos and give them that golden crunch.
Any type of melty cheese works best, such as American cheese, pepper jack, Monterrey jack, or Havarti cheese.
These are best served fresh while crispy, but you can prep the beef and tortillas ahead. Store in the fridge, covered, for a few hours before it’s time to sear.
Classic burger toppings work great, such as pickles, diced onions, jalapenos, and even a burger sauce. Be as creative as you like!
More Burger Recipes
- Grilled Charcoal Burgers
- Smoked Smash Burgers
- Cowboy Butter Burgers
- Grilled Cheese Burgers
- Luther Burger (with donuts!)
Thank You For Trying Our Recipe!
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Fried Smash Burger Tacos
Fried Smash Burger Tacos are a crispy, cheesy twist on the viral smash taco trend. Inspired by tacos dorados, these taco burgers are smashed, folded, and fried until golden. Each bite is bursting with juicy beef, melted cheese, and enveloped in a crispy golden tortilla.
- Total Time: 20 minutes
- Yield: 6 Tacos
Ingredients
- 1 1/4 pounds ground beef, 80/20 fat percentage
- 6 small flour tortillas
- 2 teaspoons Canyon Crust Beef Seasoning
- 1 tablespoon oil or beef tallow
- 6 slices cheese, pepper jack, Havarti, or American
- Sliced jalapenos or onions
Instructions
- Prep the tacos. Portion the beef into 6 equal portions and press into the flour tortillas, pushing it all the way to the edges. Season the beef patty generously before cooking.
- Preheat a cast iron skillet or flat-top griddle over medium-high heat. Add the oil to help the tortillas crisp and prevent sticking.
- Smash and sear the beef. Add the tacos onto the hot surface and press down with a spatula or burger press. Allow the beef to sear for about 2 minutes or until it has developed a brown crust.
- Flip the tacos and add the toppings. Add a slice of cheese and your fillings to the beef. Use a spatula to press into the center of the burger, and fold the tortilla over so it closes over the toppings.
- Fry the smashed tacos on each side. Flip as needed, setting them on a wire rack to rest until the rest of the tacos are finished.
Notes
- Keep the tacos warm using a wire rack with a baking sheet. The wire rack can be placed on a warm griddle or in an oven with a warm setting.
- If prepping the tacos ahead of time, they can be stored on a baking sheet in the fridge, covered with plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Griddle
- Cuisine: Dinner, Lunch, Tacos
Nutrition
- Serving Size: 1 taco
- Calories: 392
- Sugar: 0.1 g
- Sodium: 744.9 mg
- Fat: 8.1 g
- Carbohydrates: 25.7 g
- Protein: 32.2 g
- Cholesterol: 83.8 mg
