Smash Burger Tacos
Smash burgers are really trendy right now, especially on restaurant menus, but they’re also easy to make at home, especially when you have a lineup of premium ingredients from Heinen’s!
Ashley Durand of Plate & Pen
Ashley Durand of Plate & Pen
Recipe - Heinen's of Rocky River
Smash Burger Tacos
Prep Time30 Minutes
Servings12
Cook Time15 Minutes
Ingredients
6” flour tortillas
3 lbs. Heinen’s Care Certified ground beef
4 medium onions, sliced thin
2 packets taco seasoning
2 Tbsp. McCormick Grill Mates smash burger seasoning
Heinen's sliced pepper jack cheese
Shredded lettuce
Sliced tomatoes
Chopped pickle chips
Heinen's Fresh Made Guacamole
2 Tbsp. fresh horseradish
½ cup mayonnaise
2 Tbsp. Heinen's ketchup
2 Tbsp. Dijon mustard
½ tsp. Worcestershire sauce
1 tsp. hot sauce
Directions
For the Horseradish Mayo:
- In a bowl, mix together all of the sauce ingredients. Keep the sauce refrigerated until ready to use.
For the Tacos:
- Preheat a gas or charcoal grill for indirect cooking. Set a large cast iron skillet or grill top griddle on the hot side of the grill to heat up. Cover with the lid.
- Hand-mix the taco and smash burger seasoning with the ground beef. Form each burger into a 2.5-inch ball and set on a tray.
- Add a drizzle of olive oil to the skillet. After a few minutes, arrange the sliced onions in the pan, using a handful for each patty. All of the burgers will likely not fit in the skillet at once, so work in batches.
- Set the beef balls on top of the onion piles and, using a heavy grill press, smash each ball into a thin patty. If you do not have a grill press, you can also use a metal spatula.
- Cover the grill and cook until the onions and meat are crisp, about 5 minutes. Flip the patties and cook on the other side for 3 minutes.
- Scrape any residual onions to the side of the pan and discard. Repeat steps 3-5 for the remaining burgers.
- Warm the tortillas on the grill before making each taco, about 2 minutes per side. Add a cheese slice and cook for about 30 seconds more.
- Remove from the grill and make the tacos by placing a patty on the cheesy side of each tortilla. Top with shredded lettuce, tomatoes, pickles, Heinen’s Fresh Made Guacamole, and horseradish mayo. Serve and enjoy!
30 minutes
Prep Time
15 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Mission Super Soft Fajita Flour Tortillas, 20 Each
$4.49$0.22 each
85% Ground Beef, 1 Pound
$7.49 avg/ea$7.49/lb
Yellow Onions, 0.25 Pound
$0.45 avg/ea$1.79/lb
Old El Paso Original Taco Seasoning Mix Packet, 1 Ounce
$1.59$1.59/oz
Product not available at this time
Heinen's Sliced Pepper Jack Cheese, 8 Ounce
$3.29$0.41/oz
Fresh Express Shredded Lettuce, 8 Ounce
$3.19$0.40/oz
Local Outdoor Tomatoes, 0.75 Pound
$2.39 avg/ea$3.19/lb
Heinen's Dill Pickle Chips, 32 Ounce
$5.89$0.18/oz
Product not available at this time
Dick's Pure Horseradish, 5.5 Ounce
$2.29$0.42/oz
Bowl & Basket Mayonnaise, 30 Ounce
$5.29$0.18/oz
Heinen's Tomato Ketchup, 20 Ounce
$2.09$0.10/oz
Heinen's Organic Dijon Mustard, 10 Ounce
$3.19$0.32/oz
French's Worcestershire Sauce, 10 Ounce
$3.49$0.35/oz
Cholula Original Hot Sauce, 5 Ounce
$5.39$1.08/oz
Directions
For the Horseradish Mayo:
- In a bowl, mix together all of the sauce ingredients. Keep the sauce refrigerated until ready to use.
For the Tacos:
- Preheat a gas or charcoal grill for indirect cooking. Set a large cast iron skillet or grill top griddle on the hot side of the grill to heat up. Cover with the lid.
- Hand-mix the taco and smash burger seasoning with the ground beef. Form each burger into a 2.5-inch ball and set on a tray.
- Add a drizzle of olive oil to the skillet. After a few minutes, arrange the sliced onions in the pan, using a handful for each patty. All of the burgers will likely not fit in the skillet at once, so work in batches.
- Set the beef balls on top of the onion piles and, using a heavy grill press, smash each ball into a thin patty. If you do not have a grill press, you can also use a metal spatula.
- Cover the grill and cook until the onions and meat are crisp, about 5 minutes. Flip the patties and cook on the other side for 3 minutes.
- Scrape any residual onions to the side of the pan and discard. Repeat steps 3-5 for the remaining burgers.
- Warm the tortillas on the grill before making each taco, about 2 minutes per side. Add a cheese slice and cook for about 30 seconds more.
- Remove from the grill and make the tacos by placing a patty on the cheesy side of each tortilla. Top with shredded lettuce, tomatoes, pickles, Heinen’s Fresh Made Guacamole, and horseradish mayo. Serve and enjoy!