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Big Mac Smash Burger Taco Recipe

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4.1 from 7 reviews

This Big Mac Smash Burger Taco recipe puts a fun twist on the classic Big Mac by combining smashed ground beef patties with signature toppings inside mini flour tortillas. Featuring a homemade Big Mac-style sauce, melted American cheese, pickles, onions, and shredded iceberg lettuce, these handheld tacos are perfect for quick snacks or party servings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 tacos
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Ingredients

For the Tacos

  • 12 mini flour tortillas
  • 1 pound ground beef (453 grams)
  • Salt & pepper, to taste
  • 1 tbsp vegetable oil
  • 12 slices of American cheese
  • 1/2 white onion, finely diced
  • 24 slices of pickles
  • Iceberg lettuce, shredded

For the Big Mac Sauce

  • 1/4 cup mayo
  • 3 tbsp ketchup
  • 1 tbsp sweet relish
  • 1 tsp yellow mustard
  • 1/2 tsp white vinegar
  • 1/2 tsp sugar
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

  1. Prepare the Big Mac Sauce: In a small bowl, thoroughly combine the mayo, ketchup, sweet relish, yellow mustard, white vinegar, sugar, paprika, garlic powder, and onion powder to create the classic Big Mac-style sauce.
  2. Portion and Shape the Meat: Divide the ground beef into 12 equal portions, roughly a small handful each. Shape each portion into a ball, preparing for the smash cooking technique.
  3. Assemble the Taco Base: Place a mini flour tortilla on a clean surface. Put one meatball on top and gently flatten it with your hands or a spatula until it covers the edges of the tortilla in a thin layer. Season with a pinch of salt and pepper.
  4. Cook the Smashing Patties: Heat a pan or skillet over medium-high heat. Add 1/2 teaspoon of vegetable oil and allow it to heat. Place the tortilla with the meat side down onto the pan. Use the back of a spatula or a burger press to firmly press the meat, creating the smashed burger texture. Cook for 3 to 4 minutes until the beef browns and crisps.
  5. Flip and Melt Cheese: Carefully flip the taco over so the tortilla side is down on the pan. Immediately place a slice of American cheese on top of the cooked beef. Let it melt for about one minute to achieve a gooey layer.
  6. Assemble and Serve: Remove the taco from heat. Add diced white onions, shredded iceberg lettuce, pickle slices, and a generous spoonful of the prepared Big Mac sauce on top. Serve the tacos warm for the best taste experience.

Notes

  • Using mini flour tortillas makes these tacos easy to handle and ideal for serving at parties or gatherings.
  • For extra crispiness, allow the beef to brown thoroughly before flipping and melting the cheese.
  • The Big Mac sauce can be made ahead and stored in the fridge for up to 3 days.
  • Adjust seasoning on the beef according to your preference.
  • To make this recipe gluten-free, substitute mini flour tortillas with corn tortillas if desired.

Find it online: https://cheftinaskitchen.com/big-mac-smash-burger-taco-recipe/