Smashburger Tacos

Ingredients

• 2 yellow onions (large, diced; for caramelized onions)
• 2 tsp salt (for caramelized onions)
• 1 tbsp butter (for caramelized onions)
• 2 tbsp olive oil (for caramelized onions)
• 1 cup mayonnaise (for burger sauce)
• 3 tbsp ketchup (for burger sauce)
• 1 tbsp Dijon mustard (for burger sauce)
• 2 tbsp pickle juice (optional; for burger sauce)
• 2 tsp Worcestershire sauce (for burger sauce)
• 2 tbsp caramelized onions (for burger sauce; taken from the prepared caramelized onions)
• 1 tsp paprika (for burger sauce seasoning)
• 1 tsp salt (for burger sauce seasoning)
• 1 tsp black pepper (for burger sauce seasoning)
• 1 tsp garlic powder (for burger sauce seasoning)
• 1 tsp onion powder (for burger sauce seasoning)
• 1 lb ground beef (20% fat; roll into small 2–3 tablespoon balls)
• 8 small flour tortillas (use 8–10 tortillas)
• cheddar cheese slices (as needed, for topping; quantity not specified)
• romaine lettuce (shredded, for topping; quantity not specified)
• pickles (optional, for topping; quantity not specified)
• 2 tsp seasoning salt (for beef spice mix)
• 1 tsp paprika (for beef spice mix)
• 1 tsp garlic powder (for beef spice mix)
• 1 tsp onion powder (for beef spice mix)
• 1 tsp black pepper (for beef spice mix)
• neutral oil (as needed for cooking; quantity not specified)

Steps

1. 1

   Heat a griddle or large pan over medium-low heat. Melt the butter together with the olive oil.

2. 2

   Add the diced onions and 2 teaspoons salt. Cook slowly, stirring every few minutes and adding a splash of water every 15 minutes, until the onions are deeply golden and jammy.

3. 3

   In a bowl, combine the mayonnaise, ketchup, Dijon mustard, pickle juice, Worcestershire sauce, 2 tablespoons of the caramelized onions, paprika, salt, black pepper, garlic powder, and onion powder. Mix until smooth.

4. 4

   Refrigerate the burger sauce until ready to serve.

5. 5

   Combine the seasoning salt, paprika, garlic powder, onion powder, and black pepper for the beef spice mix in a small bowl.

6. 6

   Roll the ground beef into small balls, about 2–3 tablespoons each.

7. 7

   Press each beef ball firmly onto a flour tortilla, spreading it into a very thin layer that reaches the edges. The beef will shrink considerably during cooking. Season the beef lightly with the spice mix.

8. 8

   Lightly oil a section of the griddle or another pan and heat it over medium-high heat.

9. 9

   Place the tacos meat-side down and press gently to create good contact with the cooking surface. Cook undisturbed for 3–4 minutes, until the beef is deeply browned and crispy.

10. 10

    Flip each taco, place cheddar cheese on top, and cover the pan. Cook for 1–2 minutes, until the cheese melts and the tortilla is lightly toasted.

11. 11

    Top the tacos with burger sauce, caramelized onions, shredded romaine lettuce, and optional pickles. Serve immediately.

Notes

The source does not specify the exact amount of cheddar, lettuce, pickles, or neutral oil. Add water to the onions as needed during the slow caramelization process. The source describes the beef balls as approximately 2–3 tablespoons each and the tortillas as 8–10 small tortillas.

Nutrition per serving

• main
• American
• weeknight dinner
• stovetop
• griddled
• beef
• cheesy
• quick dinner