Ingredients
Method
- Whisk together mayonnaise, ketchup, mustard, pickle relish, garlic powder, and onion powder in a small bowl to make the sauce. Chill in the refrigerator while cooking the tacos.
- Preheat an electric griddle to 400°F or heat a cast iron skillet over high heat until smoking hot. Add 1 tablespoon of oil and swirl to coat if using a stainless steel pan.
- Divide the ground beef into six 2.5-ounce portions and roll each into a loose ball. Keep the meat chilled until ready to cook.
- Place one beef ball on a tortilla and press it down as thinly and evenly as possible. Season the meat generously with salt and pepper.
- Place the tortilla beef-side down on the hot griddle. Press firmly with a burger press or the bottom of a pan for 5 seconds. Sear for 2 to 3 minutes until the edges are deeply browned.
- Flip the taco over with a metal spatula. Top immediately with a cheese slice and let it melt for 1 minute while the tortilla becomes golden.
- Remove the taco from the griddle and top with lettuce, tomatoes, pickles, and onions. Drizzle with burger sauce, fold in half, and serve immediately.
Nutrition
Notes
Meat Quality: I always go for an 80/20 ground beef blend because that extra fat is what creates those gorgeous crispy edges that make these tacos so addictive.
The Smash: Make sure you press the meat onto the tortilla as thinly as possible before it hits the pan to ensure it cooks through perfectly in just a couple of minutes.
Pan Temperature:
I wait until my skillet is barely starting to smoke before adding the meat: a high heat is the only way to get that deep brown sear without overcooking the center.
Make Ahead:
You can easily whip up the burger sauce a day in advance: I find that letting it chill overnight helps the garlic and onion powders really bloom into the