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–+ servings
Three smashed burger tacos arranged neatly in taco holders, each filled with a crispy-edged beef patty, melted cheese, and topped with fresh tomato-cucumber salsa. The tortillas are slightly charred and golden, with vibrant colours from the red tomatoes, green cucumber, and fresh herbs, set against a rustic wooden background.

Smashed Burger Taco Recipe

Flossie
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.
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Prep Time 20 minutes
Cook Time 25 minutes
rest time 30 minutes
Total Time 55 minutes
Course grilling, Main Course, Summer barbecue
Cuisine BBQ, Mexican-American fusion, Street Food
Servings 8 burger tacos

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.

Video

Notes

Use a sturdy spatula or rolling pin to really press down the burger balls for crispy edges.
Don’t skip the grated onion—it keeps the lean beef juicy.
Let the salsa sit for at least 10 minutes for maximum flavor. You may want to drain some of the juice to avoid getting a soggy taco.
Melted cheese on the tortilla keeps the taco from getting soggy and helps the patty stay in place.
Cook in batches and keep tacos warm by wrapping in tin foil if feeding a crowd.
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