Smash Burger Tacos

These tacos are best enjoyed immediately so serve them up as soon as they come out of the pan. Let guests add their own toppings while you continue to cook up the rest of the tacos. This recipe was adapted from Chef Galati’s original and modified to cook at home.
Yield 4 Servings Prep. Time 15 min Cooking Time 20 min Total Time ??? min


Here are the following ingredients:

Burger Sauce

  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) sweet green relish
  • 2 tsp (10 mL) prepared yellow mustard
  • ½ tsp (2 mL) EACH sweet paprika and white vinegar
  • ¼ tsp (1 mL) EACH onion powder, garlic powder and salt


  • 4 tsp (20 mL) butter, softened, divided
  • 4 small (7-inch/18 cm) flour tortillas
  • 1 lb (500 g) Lean Ground Beef
  • Salt and pepper
  • 4 large slices Cheddar cheese
  • ½ cup (125 mL) drained sliced pickles
  • ¼ cup (60 mL) diced white onion
  • 1 cup (250 mL) shredded iceberg lettuce

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Burger Sauce: Combine mayonnaise, relish, mustard, paprika, vinegar, onion powder, garlic powder and salt, stirring well. Set aside. 2. Tacos: Spread 1 tsp (5 mL) of butter on one side of each tortilla in a thin, even layer.  Divide beef into 4 equal-sized balls. Press each ball onto buttered side of a tortilla, pressing down until tortilla is covered with beef in an even, flat layer. Season with salt and pepper to your taste; set aside. 3. Heat a skillet over medium-high heat. Place one tortilla, with the meat side down, onto skillet and firmly press down with the back of a spatula for 5 seconds. Cook for 3 to 4 minutes until beef is well browned; flip over and place a slice of cheese on meat. Cover skillet and cook for 1 to 2 minutes or until cheese is melted and beef is cooked to 160°F (71°C) at the least. 4. Slide taco onto serving plate and top with 1 to 2 tbsp (15 to 30 mL) of burger sauce, one-quarter each of the pickles, diced onion and lettuce. Repeat with remaining tacos and toppings.