- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or American works great)
- 1/2 cup pickles, sliced
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- Salt and pepper to taste
Equipment Needed
- Large skillet or griddle
- Spatula (preferably metal for the smashing)
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-Step Instructions
When I first ventured into making Smash Burger Tacos, I was shocked at how straightforward the process is. I started by heating my skillet over medium-high heat. The key here is to get that skillet hot enough; this will ensure the beef sizzles right when it hits the pan. I typically give it a good five minutes to really reach that perfect temperature. Meanwhile, I seasoned my ground beef with a generous sprinkle of salt and pepper before forming it into loose balls—don’t go overboard; a 2-ounce ball is perfect.
Once the skillet was sizzling, I placed my beef balls into the hot skillet, making sure to give them some space. Here’s a tip: when you smash them down with my spatula, do it quickly! I learned the hard way that if you take too long, the beef won’t get that nice crust. I only allowed them to cook for about 2-3 minutes on the first side before flipping them over. The sound they made was music to my ears! That beautiful caramelization brings a depth of flavor that I just adore. (See the next page below to continue…)