Smash Burger Tacos
These Smash Burger Tacos combine ultra-thin, crispy-edged beef patties with creamy jalapeño sauce and charred street corn topping—all nestled in soft taco tortillas for a fun, flavor-packed twist on burgers and tacos.
Ingredients
For the smash burgers:
- 1.5 lbs ground hamburger 80/20
- 6 flour taco-sized tortillas
- Salt and pepper to taste
For the creamy jalapeño sauce:
- ¾ cup cilantro leaves large stems removed
- ½ cup pickled jalapeños
- 2 tbsp juice from pickled jalapeños
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 heaping tbsp dry ranch seasoning
- ½ tsp garlic powder
- ½ tsp salt
- 1 tbsp fresh lime juice
- ¼ cup buttermilk optional, to thin
For the street corn topping:
- 5 –6 ears of corn husked, kernels removed
- ⅓ cup mayonnaise
- 1 garlic clove minced
- 1 lime juiced and zested
- ⅓ cup sliced scallions
- ⅓ cup grated cotija cheese
- ¼ cup cilantro minced
- 1 jalapeño diced
- ½ –1 tsp chili powder
- ½ –1 tsp Tajin
- ¼ tsp salt
- 2 tbsp olive oil
Instructions
- Char the corn: Heat olive oil in a skillet over medium-high heat.
- Add corn and cook 5–7 minutes until charred. Cool.
- Make corn topping: In a bowl, combine mayo, lime juice/zest, garlic, chili powder, Tajin, salt, and pepper.
- Add corn, cilantro, scallions, jalapeño, and cotija. Mix well.
- Make jalapeño sauce: Purée cilantro, jalapeños, and brine.
- In another bowl, mix mayo, sour cream, ranch, garlic powder, and salt.
- See full steps with tips & photos → https://p4pd.org/smash-burger-tacos/
Notes
- Make-Ahead: The sauces and corn topping can be prepared up to 24 hours in advance and refrigerated separately.
- Tortilla Swap: Use corn tortillas for a gluten-free option—just press burgers on a flat surface and transfer to warmed corn shells.
- Heat Level: Adjust pickled jalapeños and chili powder to your taste for milder or spicier tacos.