Smash Burger Tacos
These viral smash burger tacos were not only a hit in our house, it moved straight to the Top 10! What's great about them is we always have almond flour tortillas in the freezer, and always have to make a special trip for buns. Plus they're easily Whole30 and Paleo.
If you're using a regular flour tortilla, you won't have to pre-toast it; but a corn or almond tortilla, you will.
What you'll need: Makes 4
1 pound ground beef
4 tortillas (flour, almond, corn)
All the fixings you like (ie: cheese, lettuce, tomatoes, bleu cheese, bacon, avocado...)
Favorite burger seasonings (I always just use salt, garlic powder and onion powder)
Burger sauce:
1/4 cup mayo
3 Tbsp ketchup
1/2 tsp onion powder
1/2 tsp garlic powder
1 large pickle finely diced
tiny splash pickle juice
squirt of mustard
How to make it:
Toast an almond flour or corn tortilla in a large skillet over medium heat for about 1-2 minutes on one side, then a quick flip to just warm the other side. You don't want to over cook it or it'll turn into a chip. Set aside. If you're using a flour tortilla, skip this step.
Season the meat with salt, garlic powder, onion powder and BBQ seasoning - or whatever you like to season your burgers with. Score out 4 equal parts and separate into quarter-pound rounds. Spread the beef out in a thin layer from edge to edge on the tortilla. Cook meat side down on medium-high heat for 4-5 minutes, or until it begins to lightly char. Flip and cook the tortilla side for 1 minute just to evaporate the juices - don't overcook the thin patty.
Once flipped, place cheese on top of the patty and cover for 30 seconds to encourage melting.
Remove from skillet. Top with burger sauce and any other toppings you enjoy. Fold in half, serve hot and enjoy!
