Description
Crispy-edged beef patties smashed into flour tortillas, flipped until golden, then topped with melty cheese, tangy pickles, and zippy burger sauce. Ready in 15 minutes.
Ingredients
1 pound ground beef (80/20)
1 teaspoon kosher salt
10 cracks fresh black pepper
6 six-inch flour tortillas
6 slices muenster or provolone cheese
Shredded lettuce
Chopped white onion
Dill pickle chips
1/2 cup mayonnaise
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard
2 tablespoons minced bread and butter pickles
1 tablespoon pickle brine
10 cracks fresh black pepper
1/4 teaspoon Worcestershire sauce
Instructions
1. Whisk all burger sauce ingredients in a small bowl until smooth. Refrigerate while you prep everything else.
2. Mix salt and pepper in a small dish. Divide ground beef into six 2 1/2-ounce portions. Gently roll into balls. Place on a plate and refrigerate while griddle heats.
3. Turn flat-top griddle to high heat and let it get ripping hot. Do not add any oil or grease.
4. Place each beef ball on the hot griddle. Set a tortilla on top of each ball. Press down HARD with your burger press or spatula, smashing the meat as thin as it goes. Let cook for 1 minute, then press down again. Let cook undisturbed for 2-3 minutes total.
5. Use a metal spatula to scrape underneath one patty to check if it’s browned and crispy. Flip each taco onto the tortilla side. Let cook another 2 minutes. Top with cheese while tortillas crisp.
6. Remove from griddle. Drizzle with burger sauce, add lettuce, onion, and pickles. Serve immediately.
Notes
The griddle must be smoking hot for that crispy crust.
Chill the meat balls before cooking for best texture.
A kitchen scale helps portion the meat evenly.
Make extra burger sauce – it keeps for a week in the fridge.
Cast-iron skillet works great if you don’t have a griddle.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: American