Imported from Instagram

In-N-Out Smash Burger Tacos

Name: In-N-Out Smash Burger Tacos
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb ground beef, 80% lean and 20% fat; 10 mini taco shells; 10 cheddar cheese slices; 1 cup chopped lettuce; salt (to taste, for the beef); 1 cup mayonnaise (For the In-N-Out sauce); 4 tbsp ketchup (For the In-N-Out sauce); 1 tbsp Dijon mustard (For the In-N-Out sauce); 1 tbsp Worcestershire sauce (For the In-N-Out sauce); 1 tsp vinegar (For the In-N-Out sauce); 3 tbsp sweet relish (For the In-N-Out sauce); 3 tbsp caramelized onions (Used in the sauce and as a taco topping); salt (to taste, for the sauce); 1 tsp black pepper (For the In-N-Out sauce); 1 tsp garlic powder (Listed in the ingredients but not included in the written sauce instructions); oil (A small amount, for heating the skillet)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Mini smash burger tacos topped with cheddar, lettuce, caramelized onions, and a tangy In-N-Out-style sauce. The beef is pressed onto the taco shells and cooked until crisp and golden.

10 servings65 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 lb ground beef, 80% lean and 20% fat
10 mini taco shells
10 cheddar cheese slices
1 cup chopped lettuce
salt (to taste, for the beef)
1 cup mayonnaise (For the In-N-Out sauce)
4 tbsp ketchup (For the In-N-Out sauce)
1 tbsp Dijon mustard (For the In-N-Out sauce)
1 tbsp Worcestershire sauce (For the In-N-Out sauce)
1 tsp vinegar (For the In-N-Out sauce)
3 tbsp sweet relish (For the In-N-Out sauce)
3 tbsp caramelized onions (Used in the sauce and as a taco topping)
salt (to taste, for the sauce)
1 tsp black pepper (For the In-N-Out sauce)
1 tsp garlic powder (Listed in the ingredients but not included in the written sauce instructions)
oil (A small amount, for heating the skillet)

Steps

1
Prepare the sauce by combining the mayonnaise, ketchup, Worcestershire sauce, Dijon mustard, caramelized onions, sweet relish, vinegar, salt, and black pepper in a bowl. The ingredient list also includes garlic powder, although it is not mentioned in the written sauce instructions.
2
Mix the sauce well, then refrigerate it until ready to use.
3
Heat a skillet over high heat with a small amount of oil.
4
Place the ground beef in the center of each taco shell as written in the source: “23 tbsp” per shell. Press the beef down gently to create an even layer.
5
Sprinkle the beef with salt.
6
Cook the tacos meat-side down over medium-low heat for 4–5 minutes, or until the beef is cooked through.
7
Flip the tacos and cook the other side until crispy and golden.
8
Top each taco with a slice of cheddar cheese, chopped lettuce, and caramelized onions.
9
Drizzle the tacos with the refrigerated In-N-Out sauce.
10
Serve warm.

Notes

The source states “23 tbsp of ground beef” per taco, which is ambiguous and appears inconsistent with 1 lb of beef for 10 tacos; it has been preserved exactly rather than corrected. The source alternates between “mini taco shells” and “tortilla.” It also lists garlic powder but omits it from the sauce instructions. No refrigeration duration or exact skillet temperature is provided.