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Animal Style Smashburger Tacos Recipe
Ben Carraoli

Animal Style Smashburger Tacos Recipe

I recently tried making Animal Style Smashburger Tacos at home, and wow—they were a game-changer! I love the crispy, caramelized edges of the smashed beef combined with the creamy, tangy spread.
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Total Time 30 minutes
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1.2 oz 32g per taco; pressed thin for maximum crispiness
  • Yellow mustard – ½ tsp 3g per patty; adds caramelized flavor
  • Small flour tortillas – street taco size; easy to handle and crisp up well
  • Onion – 1 medium diced; sauté in beef fat for extra depth
  • American cheese – 1 slice per taco; melts perfectly over hot patties
  • Romaine lettuce – ½ cup shredded; adds fresh crunch
  • Tomato – 1 small Campari or medium tomato sliced; sweet and juicy
  • Pickles – 2 slices per taco; vinegar-based dill adds tang
  • Spread – mix of mayonnaise ketchup, pickle relish, red onion, white vinegar, and garlic powder

Method
 

  1. Whisk together mayonnaise, ketchup, pickle relish, diced red onion, white vinegar, and garlic powder. Cover and refrigerate; this can be made up to one week ahead.
  2. Press each 1.2 oz portion of ground beef onto the tortillas, spreading thin to the edges. Spread a small amount of yellow mustard on top and season with salt and pepper.
  3. Heat a cast iron pan until smoking hot. Place tortillas patty-side down and use a spatula to press the meat flat, creating a crispy crust.
  4. After about a minute, scrape the patty and flip the tortilla briefly to warm the other side. Remove and prepare for cheese.
  5. Immediately top each cooked patty with a slice of cheese so it melts perfectly.
  6. Return the pan to heat and sauté diced onions in the rendered beef fat until soft and lightly browned, about 8 minutes.
  7. Spread a spoonful of sauce on each patty, then layer grilled onions, pickles, tomato, and shredded lettuce. Serve hot.

Notes

  • I always warm my tortillas slightly to help the beef stick better
  • Press the patties thin for maximum crispy edges
  • Use freshly grated cheese if possible for better melt and flavor
  • Don’t overcrowd the skillet; work in batches for even cooking