Smash Burger Tacos

Name: Smash Burger Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 12 small flour tortillas (street taco size); 1 lb pepper jack cheese, grated; 1 lb Creekstone ground beef pucks; 8 oz Chorizo; Cattleman’s Grill Road House Beef Seasoning; 2 each large yellow onions, sliced as thin as possible; 1 tsp Jacobsen Salt Co. Kosher Salt; 3 cups romaine lettuce, shredded thin; Avocado; Lime wedges; 1 cup tomato, small dice; 1/4 cup red onion, small dice; 2 tbsp jalapeno, minced; 2 tbsp cilantro, minced; 2 tbsp lime juice; Jacobsen Salt Co. Black Garlic Infused Salt, to taste; 1/2 cup sour cream; 1/4 cup canned hatch chiles; 1/4 cup mayonnaise; 1/4 cup cilantro, chopped; 1 tbsp Yellowbird Serrano Hot Sauce

Apr 25, 2023 • Tom Jackson

Indulge in the ultimate cheat day delight with our Smash Burger Taco! This innovative dish combines a rich blend of brisket and chorizo patties, prepared Oklahoma Onion Smash Burger-style with crispy, caramelized onions. Topped with melted cheese and fresh ingredients like crisp lettuce, ripe tomatoes, and tangy pickles, these patties are nestled in soft tortillas, creating a delicious fusion of a burger and a taco. Perfect for satisfying your cravings, our Smash Burger Taco offers a flavorful and indulgent treat for any occasion. This recipe is an all-time favorite here at ATBBQ.

Smash Burger Tacos

Tom Jackson

Rated 4.3 stars by 4 users

Cuisine

American

Servings

12

Prep Time

30 minutes

Cook Time

30 minutes

Calories

422

The perfect recipe for your cheat day is this flavor-packed Smash Burger Taco. This wonderfully decadent dish combines two of our favorite foods. Brisket and chorizo blended patties are cooked in the Oklahoma Onion Smash Burger style, covered in cheese, wrapped in a tortilla, then topped with fresh ingredients. A must try!

Ingredients

12 small flour tortillas (street taco size)
1 lb pepper jack cheese, grated
1 lb Creekstone ground beef pucks
8 oz Chorizo
Cattleman’s Grill Road House Beef Seasoning
2 each large yellow onions, sliced as thin as possible
1 tsp Jacobsen Salt Co. Kosher Salt
3 cups romaine lettuce, shredded thin
Avocado
Lime wedges

For the pico de gallo

1 cup tomato, small dice
1/4 cup red onion, small dice
2 tbsp jalapeno, minced
2 tbsp cilantro, minced
2 tbsp lime juice
Jacobsen Salt Co. Black Garlic Infused Salt, to taste

Green Chile crema

1/2 cup sour cream
1/4 cup canned hatch chiles
1/4 cup mayonnaise
1/4 cup cilantro, chopped
1 tbsp Yellowbird Serrano Hot Sauce

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Directions

Preheat one half of your Halo 4B Griddle over medium heat. Leave the burners off on the other half.
Mix the chorizo and beef in a bowl. Portion the mixture into 2 oz balls. Refrigerate.
Slice the onions very thin on a mandoline/vegetable slicer. Place in a bowl with one teaspoon of Jacobsen Salt Co. Kosher Sea Salt. Massage the salt into the onions and let soak while you prep the remaining components. After about 30 minutes, squeeze the water out of onions, and discard the liquid.
To make the Pico, combine all ingredients in a bowl and mix well.
To make the Crema, combine all ingredients in a pint sized mason jar. Insert an immersion blender, and blend until smooth.
When you’re ready to cook your burgers, first spray the griddle with avocado spray. Place the 2 oz balls of chorizo/beef mixture on griddle, four at a time. Top the burger with the thin sliced onions. Smash the patty thin and wide. Season with Cattleman’s Grill Road House. Put a nice dark crust on the bottom of the patty, then flip.
Sprinkle cheese on and around the edges of patty. Place a tortilla on top of cheese. Put a nice crust on the onions and cook until a cheese skirt is formed around the edges. Flip so that the tortilla is on bottom, and transfer to cool side of the grill. Cook until lightly toasted, then remove.
Top each smash burger taco with slices of avocado, shredded lettuce, pico and crema. Serve with a lime wedge and drizzle of hot sauce.