Easy Big Mac Smashburger Tacos

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My Big Mac smash burger tacos feature an super thin and caramelized patty, melty cheese, and tangy sauce inside a crispy tortilla. This easy dinner recipe is ready in just 20 minutes.

a smash burger taco topped with American cheese, shredded lettuce, and big mac sauce.

This Smashburger taco combines 2 of our favorite dinners: The Big Mac and tacos. It comes together quickly and is always a hit in our house. Obsessed with all things Big Mac? Try our Big Mac Bowls next!

Why Our Recipe Is Unique: A Sprinkle of Food Science

It Makes Smash Burgers With Crispy Edges: Pushing down with a saucepan gives them more contact with the hot pan. This gives great flavor and those crispy edges we all love!
We Don't Drain the Rendered Fat: Cooking the tortilla side in the rendered fat from the ground beef gives great flavor!
We Use a Wire Rack: This allows air to circulate on all sides keeping them crispy not soggy!

Ingredient Notes and Shopping Tips

ingredients including ground beef, cheese, lettuce, pickles, mayonnaise, ketchup, mustard, and vinegar.

Tortillas: Use fresh tortillas. Older drier ones are more likely to tear. I like to warm them in the microwave for 5-10 seconds if I have time to make them easier to work with.
Ground Beef: I like using 90% lean beef so it is not overly greasy. 80/20 has good flavor but often produces too much grease. Avoid ultra lean ground beef i.e. 96% lean as your patties will turn out dry.
Cheese: I like classic American here, but feel free to use your favorite like cheddar or even pepper jack.
Pickles: I prefer dill pickles on a burger over sweet pickles.
Mayonnaise: For the creamiest sauce use full fat mayonnaise. I like Duke's. Avoid Miracle Whip which is too sweet when mixed with the Ketchup.
Lettuce: I like the mild flavor and crunch of Iceberg. Prepackaged is super convenient, or try chopping your own as it's often cheaper and lasts longer.

a 4 image collage showing how to make big mac sauce, and how to add beef and cheese to tortillas.

Krystle's Tips: Steal My Culinary School Secrets

Use Cold Beef: It sticks better to the tortilla and easier to work with. Wet your hands slightly to prevent it from sticking to you.
Don't Overwork the Beef: Overmixing can make it tough.
Even and Flat Layers Are Key: This helps make sure it cooks through quickly.
Use a Screaming Hot Skillet: The oil should begin to slightly smoke. This helps get that super crispy crust.

Can I Use Corn Tortillas Instead of Flour?

You can, but I wouldn't suggest it as they're less flexible and more likely to tear.

How Can I Keep Them Warm?

Place on a wire rack on top of sheet pan at 200 degrees. Add lettuce, sauce, and pickles right before serving.