Breakfast Smash Burger Tacos

Aug 28, 2023 • Tom Jackson

Indulge in the ultimate morning delight with our mouthwatering Breakfast Smash Burger Tacos recipe. Prepare to be amazed as we guide you through the creation of this tantalizing fusion of flavors and textures. Whether you're a seasoned chef or a cooking novice, our step-by-step instructions will ensure your success in crafting these unforgettable tacos.

WHAT YOU'LL LOVE

One griddle, every component. Tortillas, potatoes, sausage patties, onions, and eggs all cook on the same surface at the same time — minimal dishes, maximum efficiency.
The sausage patty is the crust, not just the filling. Smashing the sausage ball thin directly on the griddle builds a real seared crust, the same way a smash burger gets its edge.
Eggs fried in flavor, not plain oil. Cracking the eggs into the leftover pork fat on the griddle means they pick up flavor from everything that cooked before them.
Built to stack, not fall apart. Gravy, potatoes, and egg go on in a specific order that keeps the taco sturdy enough to actually pick up and eat.

Breakfast Smash Burger Tacos

Tom Jackson

Rated 5.0 stars by 2 users

Cuisine

American

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

1369

Imagine warm flour tortillas enveloping crispy yet tender potatoes O’brien, savory bacon breakfast sausage, and perfectly melted American cheese. The symphony of flavors continues with caramelized onions, sunny-side-up eggs, and a drizzle of Cattleman’s Grill Pit Fire Hot Sauce for a touch of heat. Each bite is a journey of taste sensations that awaken your senses and leave you craving more.

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Ingredients

4 flour tortillas
1 1/2 cup frozen potatoes O’brien
2 tbsp Cornhusker Kitchen Duck Fat
14 oz bacon breakfast sausage, divided into 4 balls
1 yellow onion, sliced as thin as possible
4 slices American cheese
4 eggs
Cattleman’s Grill Pit Fire Hot Sauce
4 tsp chives, minced

Sausage Cream Gravy:

2 1/2 oz bacon breakfast sausage
4 tsp all purpose flour
1/2 tsp roasted chicken base
1 cup whole milk
Cattleman’s Grill Lone Star Brisket Rub, to taste

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Directions

Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF with the Yoder Smokers Cast Iron Griddle installed on the left side of the grill.
Warm your tortillas on the griddle just long enough to make them pliable and get a little color. Don’t cook them until they’re crispy.
Melt the duck fat on the griddle. Cook the potatoes O’brien in the duck fat until softened inside and beginning to form a crust on the outside, tossing occasionally to cook evenly.
While the potatoes cook, make the Sausage Cream Gravy. Heat a Lodge 8” Steel Skillet over medium heat. Add the bacon breakfast sausage and cook to brown and form a crust on the bottom. Mash with a hand/potato masher to break up the pieces very small. When the sausage is thoroughly browned add the flour and chicken base. Cook, stirring frequently for about one minute. Slowly pour the milk into the skillet, stirring constantly. Bring to a simmer and let thicken to desired consistency. Season with Cattleman’s Grill Lone Star Brisket Rub, to taste. Turn heat to very low or cover and turn off heat completely.
Place the sausage balls on the griddle. Press to slightly flatten. Add onions on top. Smash each sausage ball with Finex flat grill press until the patty is very thin and roughly the size of your tortillas. When the bottom of the sausage patty is browned and has formed a nice crust flip it over and place a slice of cheese on top, then a tortilla on top of the cheese.
Arrange the smash burger tacos to make room for cooking four eggs, moving them mostly to the left side of the griddle. Crack your eggs into the pork fat on the griddle. Cook eggs sunny side up until the whites are mostly set.
Remove tacos form the griddle when the onions are cooked and browning. Flip over and begin building tacos. Spread about 1/4 cup gravy on top of each patty. Potatoes on top of gravy. Egg on top of potatoes. Finish with Cattleman’s Grill Pit Fire Hot Sauce and minced chives.

Recipe Note

Recipe FAQ

Why smash the sausage ball flat instead of leaving it as a patty?
Pressing it thin on the hot griddle maximizes surface contact, which builds a deep, seared crust the same way a smash burger technique does — a thicker patty won't develop that same crust in the same time.

Why cook the eggs in the same spot as the sausage?
Cracking the eggs into the leftover pork fat on the griddle lets them pick up flavor from everything cooked there before — a clean pan would give you a much plainer egg.

Can I make the gravy ahead of time?
Yes — it reheats well over low heat with a splash of extra milk to loosen it back up if it's thickened too much in the fridge.

What's a good substitute for the bacon breakfast sausage?
Any well-seasoned breakfast sausage works in its place, though you'll lose some of the smoky bacon flavor that's built into this specific version.

Can I prep the onions or potatoes ahead of time?
The onions can be sliced ahead, but the potatoes are best cooked fresh on the griddle right before assembly so they keep their crust.

How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. Every step here happens on a flat griddle surface, which a stovetop griddle or large skillet handles just as well as an outdoor grill.

Recipe Highlights

Sausage smashed thin, not shaped as a burger: Direction Step 5 presses each sausage ball flat with a grill press directly on the griddle, building the same crust technique used for smash burgers rather than a thicker sausage patty.
Onions cooked alongside, not separately: Step 5 also places sliced onion right on top of the sausage as it cooks, so the onion softens and browns using the same heat and fat as the meat.
Eggs fried in pork fat: Step 6 cracks the eggs directly into the fat left behind on the griddle, giving them flavor a plain oiled pan wouldn't provide.
Built in a specific stacking order: Step 7 layers gravy, then potatoes, then egg on top of the flipped patty — that order is what keeps the taco structurally sound enough to pick up and eat.