Smash Burger Tacos

🔥 Prep

• Measure out 500 g ground beef and place in a bowl.
• Add 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper to the beef; mix until evenly combined.
• Divide the seasoned beef into 6 equal portions (≈ 80 g each) and shape each into a loose ball.
• Slice the 1 pcs yellow onion into thin rings (about ¼‑inch thick).
• Shred the 150 g iceberg lettuce into fine strips.
• Measure out 60 g dill pickle slices and set aside.
• In a small bowl, combine 60 g mayonnaise, 1 tbsp yellow mustard, and 2 tbsp ketchup to make the burger sauce; stir until smooth.
• Keep 6 pcs small flour tortillas and 6 slices American cheese ready for assembly.
• Have 1 tbsp vegetable oil ready for the skillet.

🔥 Cook

• 1. Heat a large skillet over medium-high heat and add the 1 tbsp vegetable oil; let it shimmer for 15 seconds.
• 2. Place one flour tortilla in the hot skillet; lay one seasoned beef ball in the center of the tortilla.
• 3. Using a sturdy spatula, press the beef down firmly to smash it into a thin patty that covers most of the tortilla; maintain pressure for 10 seconds to ensure adhesion.
• 4. Cook the tortilla‑beef combo for 2 minutes until the edges of the beef turn crispy and browned.
• 5. Carefully flip the tortilla with the beef patty using a spatula; cook the other side for 1 minute.
• 6. Immediately place one slice of American cheese on top of the beef patty; cook for an additional 20 seconds until the cheese melts.
• 7. Transfer the finished smash‑burger taco to a warm plate; repeat steps 2‑6 for the remaining 5 tortillas, beef balls, and cheese slices.
• 8. While the tacos are cooking, keep the burger sauce ready; no additional cooking is required for the sauce.

🔥 Serve

• Top each smash‑burger taco with a handful of shredded lettuce, a few dill pickle slices, and some thin yellow onion rings.
• Drizzle the prepared burger sauce over the fillings or serve it on the side for dipping.
• Serve immediately while the tortillas are still warm and crispy.
• Optional sides: lime wedges, tortilla chips, or a simple Mexican‑style street corn salad.