Smash Burger Tacos
The viral mash-up: beef smashed thin onto a tortilla and seared until crisp, then flipped to toast with melting cheese, pickles, lettuce and burger sauce, folded like a taco.
Method
Stir the mayonnaise, ketchup, mustard, chopped pickle and paprika together for the burger sauce. Shred the lettuce finely and chop the onion into 3 mm pieces.
Add in this stepMayonnaise 2 tbspKetchup 2 tspYellow mustard 1 tspFinely chopped dill pickle (for the sauce) 2 tspPaprika 1 pinch
Divide the beef into 60 g portions (2 tacos per person). Put one portion on each tortilla, cover with baking paper and press with your palm or a flat-bottomed bowl into an even 3 mm layer, leaving a 5 mm border. Peel off the paper, scatter the onion over the beef, press it in lightly and season with salt and pepper.
Add in this stepFlour tortillas (15–20 cm) 4Ground beef (about 20% fat) 240 gOnion 40 gSalt 3 pinchGround black pepper 2 pinch
Heat a 28 cm cast-iron (or heavy) pan over medium-high heat for , then wipe in a thin film of oil.
Add in this stepNeutral oil 1 tsp
medium-high heatLay a tortilla beef side down in the pan and press firmly with a spatula for 10 seconds so all the meat touches the pan. Cook on medium-high heat without moving for , until the edges of the beef are dark brown and crisp. Work in 2 batch(es), as many as your pan holds.
medium-high heatScrape under the beef with the spatula and flip so the tortilla is underneath. Lay a cheese slice on the beef and cook more, until the tortilla is golden and crisp and the cheese has melted. A lid over the pan for a few seconds speeds up the melting.
Add in this stepSliced American cheese (or thin cheddar slices) 4
Drizzle burger sauce over the cheese, add lettuce and pickles and fold in half. Serve hot with the remaining sauce for dipping.
Add in this stepRomaine lettuce 40 gDill pickle slices 8
Cook's tip
Leave the 5 mm border: beef spread right to the edge drips fat over the tortilla rim and burns. The beef layer is only 3 mm thick, so cooking one side is enough to cook it through. If the tortilla becomes so crisp it cracks when folded, shorten the second cooking time a little.
Cooking it at camp
Spread the beef on the tortillas at home, stack them with baking paper in between and carry them in the cooler, so at camp you only need to cook. Use a griddle plate or cast-iron pan on the burner, and add about 30 seconds if it is windy.