Have you ever been torn between taco night but really craving a juicy burger? Me too! But these smashed burger tacos are here to settle that dilemma. You get the crispy-edged, juicy beef patty smashed onto a soft tortilla, topped with a zingy tomato-cucumber salsa that’s bright with lime and garlic. Plus, you know I love a sneaky handful or two of smashed black beans for a fiber boos that are gut-friendly and delicious. If you love burgers but tacos have your heart, this recipe is your new favorite weeknight fix.
What you’ll love about this recipe
- Juicy, crispy-edged beef seasoned with bold spices and smoky chipotle.
- Fresh tomato-cucumber salsa that balances with tangy lime and garlic.
- Sneaky black beans for gut-friendly fibre and extra texture.
- Quick and easy recipe – perfect for busy weeknights.
- Flexitarian-friendly and easily customisable with your favourite toppings.
Watch how to make smashed burger tacos
Ingredients highlights
Here are the key ingredients that make these smashed burger tacos irresistible:
For the Smashed Burger Taco Patties:
- Lean ground beef mixed with smoky chipotle and warming spices.
- Canned black beans – you know I always like to add extra nutrition for your gut.
- Grated onion to keep the burgers juicy.
- Soft corn and wheat tortillas – I like the small taco size one.
- Optional: A sprinkle of melty grated cheese.
For the Salsa:
- Fresh tomato-cucumber salsa with red onion, garlic, and a bright hit of lime.
How to make Smashed Burger Tacos (step-by-step)
Time needed: 55 minutes
Crispy-edged beef patties seasoned with smoky chipotle and spices, smashed and grilled before being tucked into cheesy tortillas with a fresh, zesty tomato-cucumber salsa. Sneaky black beans add fibre and a gut-friendly twist. Perfect for when you can’t decide between burger night and taco night.
- Make the Burger Mixture
Prepare the burger mixture with beef, seasonings, smashed black beans, and grated onion. Rest for at least 30 minutes.
- Make the Fresh Tomato-Cucumber & Lime Salsa
Make the salsa by tossing together tomatoes, cucumber, red onion, garlic, lime zest and juice, and salt.
- Shape the Patties
Shape patties between parchment squares using a rolling pin or burger press.
- Grill the Burger Patties
Grill patties for 2-3 minutes per side until browned and crispy. Warm tortillas with cheese on the bottom in a separate pan or grill pan.
- Assemble the Tacos
Place each patty on a cheesy tortilla, top with salsa, and serve.
Pro Tips
- Use a burger press to really press down the burger balls for crispy edges. I don’t have one so I use a rolling pin and roll them between baking paper squares.
- Don’t skip the grated onion, this is the secret to keep the lean beef juicy.
- Let the salsa sit for at least 10 minutes for the best flavor, but separate the surplus juices, so you don’t get a soggy taco.
- Add grated cheese at the bottom of the taco before adding the patty, to also help with avoiding a soggy taco.
- Cook in batches and keep tacos warm by wrapping in tin foil if feeding a crowd.
Nutritional benefits
Of course the abundance of vegetables in the salsa and adding onion to the patty makes this dish a wholesome nourishing option, even thought you could think it’s a little indulgent. But for me, the hero here are the black beans cleverly blended in the burger mixture. Feed those friendly gut bacteria happy!
Servings
This recipe yields 8 taco burgers and you can serve 2 per person.
What to serve with the beef & Black bean tacos
- A side of guacamole or avocado crema
- Corn on the cob with a chili-lime seasoning (or butter)
- A fresh pineapple salsa
- Crispy sweet potato fries or these homemade adobo fries
variations and substitutions
- Protein swap: Use ground turkey, chicken, or a plant-based mince.
- Spice level: Add extra chipotle paste or a dash of hot sauce if you love them spicier.
- Toppings: Avocado slices, sour cream, or fresh coriander work with the Mexican inpired flavors so well .
- Tortillas: Use corn tortillas (my favorite), blue or black corn if you can find them. Or use this homemade corn tortillas recipe if you want to make them yourself.
These smash burger tacos bring all the smoky, savory, limey vibes… and yeah, everyone is probably going to ask for seconds. So switch up your burger craving or taco night a little, but remember to add those gut-friendly beans and all will be good with the world 😊!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
You can prep the beef mixture and salsa ahead, but smash and cook fresh for a juicy taco.
Yes, you can freeze uncooked burger portions wrapped tightly for up to 3 months.
A heavy-bottomed skillet or griddle pan works best for the tortillas and barbecue the patties, but any non-stick pan will do for both.
Yes, but they add a nice texture. gut-friendly fibre and antioxidants. So good for your microbiome!
Smashed Burger Taco Recipe
Equipment
- mixing bowl
- knife
- Chopping board
- Barbecue grill or grill pan
- spatula
- Rolling pin or burger press
- Taco holders optional
Ingredients
For the Smashed Burger Tacos:
- 500 g lean beef mince ground beef
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp chipotle paste
- ½ can black beans smashed
- ½ onion grated
- 8 corn and wheat tortillas small taco size
- Grated cheese to serve (optional)
For the Salsa:
- 2 medium tomatoes finely diced
- ½ cucumber finely diced
- ½ red onion finely diced
- 1 garlic clove finely grated or minced
- 1 lime zest and juice
- Salt to taste
Instructions
Prepare the Burger Mixture:
- In a large bowl, mix the lean beef mince with olive oil, salt, pepper, smoked paprika, cumin, oregano, onion powder, chipotle paste, smashed black beans, and grated onion until well combined. Cover and let rest for at least 30 minutes, or refrigerate overnight to enhance those smoky flavors.
Make the Salsa:
- In a bowl, toss together the diced tomatoes, cucumber, red onion, garlic, lime zest and juice. Season with salt and set aside in the fridge to marinate until ready to serve.
Shape the Patties:
- Divide the rested beef mixture into 8 equal balls. Place each portion between two squares of parchment paper and use a rolling pin to flatten into a thin patty. You can also use a burger press, but keeping the parchment makes them easier to handle.
Cook the Patties:
- Preheat your barbecue grill to medium-high heat. Grill the patties separately for 2-3 minutes on each side until browned and crispy at the edges, but still juicy. Meanwhile, warm the tortillas in a separate pan or grill pan with cheese sprinkled on the bottom. Once the patties are cooked, place one onto each cheesy tortilla and remove from the grill or pan as soon as the cheese starts to melt. Transfer to taco holders for serving.
Assemble the Tacos:
- Add a generous spoonful of salsa to each taco and serve warm.
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