Smash Burger Tacos with Caramelized Onion
Translated from Spanish, the language of the reel.
Lulu Dowell cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Corn tortilla tacos topped with smashed burger meat, melted cheese, crisp lettuce, caramelized onion, and burger-style sauce. The BBQ seasoning and the onion’s sweetness give them a flavor reminiscent of a Big Mac, but more intense.
- Time
- 55 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Tacos
- 210 g
- 30 g
- 160 g
- 100 g
- 330 g
- 13 g
- 15 g
Salsa
- 120 g
- 70 g
- 3 g
- 15 g
- 8 g
- 25 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.6 kg before cooking, which is about 400 g per serving.
Steps
Slice the 3 onions very thinly. Have a large skillet, a spatula, and the remaining ingredients ready before you begin.
Heat a small drizzle of olive oil in a large skillet over medium heat. The oil should barely coat the bottom, since the meat and tacos should not be greasy.
Add the sliced onions, maple syrup, and a pinch of salt. Cook for about 25 minutes, stirring regularly, until very golden, soft, and jammy. If the pan dries out, add small splashes of water and continue cooking.
Remove the caramelized onions from the heat and set them aside while you prepare the sauce and tacos.
In a small bowl, add the Greek yogurt, ketchup, garlic powder, mustard, coconut sugar, chopped pickles, and pickle juice.
Mix the sauce until smooth. Taste it and set it aside while you cook the meat.
Divide the 500 g of ground beef into 8 equal balls, approximately 62–63 g each.
Place one ball of meat on each corn tortilla and press it firmly with your hands to spread it into a thin layer reaching the edges of the tortilla. Sprinkle generously with the American BBQ seasoning.
Heat a large skillet, griddle, or comal over medium-high heat. Cook the tacos in batches if they do not fit without crowding.
Place each taco meat-side down. Cook for 2–3 minutes, pressing lightly with a spatula, until the meat is deeply browned and crisp.
Flip the tacos so that the tortilla is against the pan. Place one cheese slice on top of the meat of each taco.
Cover the pan and cook for 1–2 minutes, until the cheese melts and the tortilla is lightly toasted. Repeat with the remaining tacos.
Serve each taco with shredded lettuce, caramelized onion, burger sauce, and a little chopped fresh parsley. Serve immediately while the tortilla is toasted and the cheese is still melted.
Notes
The author recommends using lean ground beef and very little oil to prevent greasy tacos. The macros indicated by the source are approximately 570 kcal, 49.3 g protein, 40.6 g carbohydrates, and 22.1 g fat per serving; they may vary depending on the tortillas, cheese, seasoning, and brands used.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 542
- Protein
- 43 g
- Carbs
- 48 g
- Fat
- 20 g
- Fiber
- 6 g
Where the calories come from
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