Ingredients
Method
- Caramelize the yellow onion in 1 tablespoon of butter over low heat for approximately 15 minutes. After 5 minutes, stir in the brown sugar, salt, pepper, and soy sauce, and continue cooking until translucent and fragrant.
- Portion 1 pound of ground beef into six 2.5-ounce balls. Heat a heavy-bottomed skillet or flat-top grill over high heat. Place 1 teaspoon of yellow mustard on the griddle for each burger and place a beef ball directly on top.
- Place a tortilla over each beef ball and press down firmly and evenly until the meat spreads to the edges of the tortilla. Cook for 1 minute, press again to release grease, and continue cooking for 2-3 minutes until browned and crispy. Flip to the tortilla side, top with cheese, and cook for an additional 2 minutes.
- Use a metal spatula to scrape the burgers from the grill and remove them. Top with preferred condiments and the high-protein special sauce.
Nutrition
Notes
Tips
- Smash twice: After the beef has cooked for 1 minute, smash again to push out any fat to the edges. This fat then continues to cook the smash burger tacos.
- Use a metal spatula: The beef can stick a bit to the grill or girddle so a metal spatula helps to scrape any of those little stuck bits up.
- Don't grease: We don't want to grease the pan or grill because it prevents that nice and crispy smashed burger from forming.
- Press it thin: The beef should be pressed as thin as possible. I've found it helpful to press the tortilla down using a heavy plate or pan so it presses down evenly.