Do the tortillas get soggy from the beef?

Typically not. The burgers are seared on the griddle and the liquids are squeezed out during this phase. Some of it will be absorbed into the tortilla, but most of it falls with gravity onto the hot surface.

Is the smashburger undercooked on the tortilla?

No, as long as the instructions were followed and the burger was smashed adequately flat. The high heat will cook right through the beef, searing the surface and keeping the meat juicy. If there's ever a question, flip the tortilla and warm it on a very low heat for a minute.

Can you make smashburger tacos with corn tortillas?

Yes you can, however, the flour tortillas have worked better through testing. The tortillas are more pliable and the meat adheres better, due to the flour absorbing some of the moisture and creating a bond. Plus it's a more classic taste paired with the meat.

Can I press the meat into the tortilla first?

Yes, this is a great solution if you do not have a burger press. It will take a couple minutes of prep work, but cooks just as well.

The Original Smashburger Tacos

Ingredients

Scale

1 pound ground beef, 80/20, portioned into 2-ounce balls
Salt & pepper to taste
8 small flour tortillas
8 slices American cheese
Burger Sauce (recipe below)
Sweet and Spicy Pickles
Shredded lettuce

Burger Sauce

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons pickle relish
1 teaspoon apple cider vinegar
Ground black pepper to taste

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Instructions

Portion the beef and prepare the workstation. Make sure the beef is about a small golf-ball size, roughly 2 ounces. Have the tortillas, cheese, and everything ready to go as this process happens quickly.
Heat up the griddle to a high heat for searing. Don’t turn on all of the burners, just the one you’ll need to sear. This will give your tacos a cool landing place for when they are flipped.
Season the beef and place on the griddle. Sprinkle salt and pepper onto one side of the beef and place it face down on the griddle. Do this for all of the portions, spacing them far enough apart so you can smash them down.
Add the tortilla to the top and smash down. Quickly place a flour tortilla on top of the beef and smash it down using a press or your spatula. Press down to make sure it’s extremely thin. It’s not a problem if the burger is a little bigger than the tortilla. Let the meat cook for about 2-3 minutes or until the color of the beef has darkened and it’s crisp on the bottom.
Scrape and flip the tacos. Using a bench scraper or spatula, forcefully scrape the meat off the griddle and flip the tortillas to the cooler side. Do not sear the tortillas on the hot surface, or they will crisp up. Add your cheese and cover the taco with a bowl or a lid to assist in melting if needed.
Top and serve immediately. No need to wait for the meat to rest, these smashburger tacos are waiting for your toppings. Enjoy!

Notes

These can be prepared on a cast iron skillet as well. Transfer the tacos to a warm plate when flipping to make sure the tortillas stay pliable.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Beef & Lamb
Method: Griddle
Cuisine: American