Kosher smashed burger tacos

I'll admit it, I was super hesitant to get onto the smashed burger taco train. I got in to real dinner rut this past week and I just was craving something new. So we tried out our own version with these kosher smashed burger tacos and I was actually super impressed. We loved the crispiness of the meat and the flexibility to top them as desired. Being kosher consumers, this smashed burger taco version does not contain cheese. If you would like though, try melting some vegan cheese on top!

Ingredients:

• Tacos- The average size for these kosher smashed burger tacos is a 6". You can also go for a mini size of 4" if you'd like! Flour tortillas are more durable and crack less so they are ideal for the smash burger, but I've also tried it with corn and it worked pretty well. This would be ideal if you wanted them to be specifically gluten free.
• Ground beef- I like extra lean, but any works.
• Iceberg lettuce- Ideal for it's crispness and ability to hold shape.
• Tomato
• Sliced pickles
• Special sauce (mayo, ketchup, relish, mustard, white or apple cider vinegar, sugar, garlic powder salt and pepper) Garlic mayo also works really nicely here too!

Remember, the toppings are totally customizable and optional! Have fun with it!

How to make kosher smashed burger tacos"

1. Start by sprinkling salt and pepper over both sides of the meat. Divide the meat into balls, generally 2 ½- 3 oz for a 6" tortilla will work well.
2. Take each ball and spread it flat over the tortilla until the meat reaches the edges. It will shrink while cooking, so try to get right up there for a good meat to taco ratio!
3. Heat a skillet over medium-low heat. When it's hot, add the taco meat side down and cook for 3 minutes, occasionally smashing it down with a spatula or burger press.
4. Flip the tortilla and cook for an additional 1 minute, or until the edges are crispy.
5. Transfer to a pan and set aside. Repeat with the remaining tortillas.
6. Whisk together the special sauce.
7. Serve each smashed burger taco with tomato, lettuce, pickles and a drizzle of special sauce.

Reheating leftovers:

Okay it's nor super ideal, but if you need to, it can work! To reheat leftover (un-topped!) smashed burger tacos, place on a baking sheet to keep them as crisp as possible. Heat until warmed through and top as desired.

More ground beef dinner ideas

Arayes (Middle Eastern beef stuffed pitas)

Bourekas with a savory beef filling

Kosher Smashed Burger Tacos

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Servings: 8 tacos

Course: Main Course

Ingredients Equipment Method

Ingredients

  

Burger Tacos

• 1.5 lb ground beef
• salt and pepper
• 8 6" tortillas
• iceberg lettuce
• sliced tomatoes
• pickle chips

Special sauce:

• ¼ cup mayonnaise
• 2 tablespoon ketchup
• 1 tablespoon sweet pickle relish
• ½ teaspoon white or apple cider vinegar
• 1 ½ teaspoon yellow mustard
• ½ teaspoon garlic powder
• ½ teaspoon sugar add more if you'd like it sweeter
• salt and pepper to taste

Equipment

• burger press or spatula

Method

 

1. Start by sprinkling salt and pepper over both sides of the meat. Divide the meat into balls, generally 2 ½- 3 oz for a 6" tortilla will work well.
2. Take each ball and spread it over the tortilla until the meat reaches the edges. It will shrink while cooking, so try to get right up there for a good meat to taco ratio!
3. Heat a skillet over medium-low heat. When it's hot, add the taco meat side down and cook for 3 minutes, occasionally smashing it down with a spatula or burger press.
4. Flip the tortilla and cook for an additional 1 minute, or until the edges are crispy.
5. Transfer to a pan and set aside. Repeat with the remaining tortillas.
6. Whisk together the special sauce.
7. Serve each smashed burger taco with tomato, lettuce, pickles and a drizzle of special sauce.