Smash Burger Taco
A thin layer of beef is seared right on the tortilla, turning it into a quick burger-taco hybrid. Sauce, cheese, onion, and pickles deliver classic burger flavors.
- Time
- 20 min
- Serving
- 818 kcal
- Ingredients
- ≈ $3.54
- Protein
- 41 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
- 2 Ground beefpack 500 g ≈ $7.45 150 g
- 3 Hard cheesepack 200 g ≈ $2.70 35 g
- 4 Pickled cucumberspack 680 g ≈ $3.20 35 g
- 5 Onions≈ $1.60 per kg 25 g
- 6 Mayonnaise 15 g
- 7 Ketchup 12 g
- 8 Mustard 5 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix ground2 beef with salt and black pepper.
Spread the meat into an even, thin layer across the tortilla, reaching the edges.
Heat a dry skillet over medium-high and place the tortilla in it, meat-side down.
Press down with a spatula for 3–4 minutes until the meat browns and cooks through.
Flip, sprinkle with cheese, and warm for 1–2 minutes until melted.
Mix mayonnaise, ketchup, and mustard into a sauce.
Add the sauce, sliced dill pickles4, and onion5, then fold the tortilla in half and serve.
Tips
- Why it works
- Spread the mince thin so the meat cooks evenly and doesn't stay raw inside. If the layer is thick, the middle will be dry or undercooked.
- Substitutions
- Swap the hard cheese for 35 g of processed cheese, which melts faster. Instead of pickles, use 35 g of fresh cucumber, sliced thin and salted.
- Common mistakes
- If the meat hasn't browned in 3–4 minutes, the pan is probably not hot enough. Check by color: it should be golden brown, not gray.
- Storing and reheating
- Keep in the fridge for 1 day, but it's better eaten right away. When reheating in the microwave, cover the plate so the cheese doesn't dry out.
- Serve with
- Serve with a portion of fries or corn salad to balance the richness of the burger.
Comments 0
Sign in to leave a comment.
No comments yet.