I am SO EXCITED to share these Big Mac Smash Burger Tacos with you! Even if you're not a fan of McDonald's, you will love these crispy, juicy burgers topped with my copycat Big Mac sauce, all wrapped in a delicious taco shell.
If you love this recipe, check out my homemade smash burgers next!
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These tacos went viral on TikTok, and it's easy to see why. The first time I made them, everyone said, "OMG, these are SO GOOD!" I was like, really? I took a bite and I was SHOCKED at how delicious they were - like one of the best things I have ever made.
These smash burger tacos are inspired by the famous Big Mac but use a taco shell instead of a burger bun. Crispy beef patties, gooey cheese on top and bottom, pickles, lettuce, onion, and that signature sauce to bring everything together perfectly.
Serve them with air fryer French fries and an ice-cold homemade lemonade for the ultimate restaurant meal at home. They're perfect for game day, BBQs, or just a fun family dinner. Plus, they are quick to make and more affordable than eating out, and my family loves them—I know yours will too!
Big Mac Smash Burger Taco Ingredients
Here’s what you’ll need to create these yummy tacos. For exact measurements, skip ahead to the recipe card.
- Ground Beef. Use an 80/20 blend. I tried making them with extra-lean ground beef and venison, and it didn't work.
- Cheese. Use American cheese for the classic Big Mac flavor, or use thinly sliced cheddar cheese.
- Tortilla Shells. I recommend 7-inch soft flour tortillas.
- Lettuce. Classic iceberg lettuce is nice and crispy and just perfect.
- Onions. You can use white onions like in the original Big Mac or use thinly sliced red onions like I did.
- Pickles. Use your favorite sandwich or hamburger pickles; I prefer Yum Yum sweet pickles, my refrigerator bread and butter pickles, or my canned bread and butter pickles.
- Burger sauce. This is my version made with mayonnaise, sweet pickle relish, yellow mustard, paprika, onion powder, garlic powder, and a touch of sugar.
How to Make Big Mac Smash Burger Tacos
Make the Big Mac Sauce
- Step 1: Combine Ingredients. Add all of the ingredients for the sauce to a small bowl.
- Step 2: Mix. Whisk together until smooth and refrigerate until ready to use.
Make the Burgers
These burgers cook fast, so have the tortillas and cheese slices ready before you start cooking.
You can use a burger press (like the antique one we used from my husband's grandparents), the bottom of a cast iron skillet, or a flat spatula.
- Step 3: Prep. Preheat a cast iron skillet, griddle, or grill to medium-high. Divide the ground beef into 8 equal-sized portions and roll into balls (2 ounces each).
- Step 4: Smash the Burgers. Place a beef ball on the hot suface, top with parchment paper, and smash it down with a spatula or burger press to flatten it as thin as you can. Remove the parchment paper and season with salt and pepper. Repeat for the remaining burgers. Cook for 2-3 minutes until crispy.
Tip: If you don't have a large surface, cook the burgers in batches of 1 or 2 at a time.
- Step 5: Flip and Cook. Flip the burgers, season again with salt and pepper, and cook for another 2 minutes. Place a slice of cheese on each patty followed by a tortilla shell.
- Step 6: Flip Again. Flip the patties so the tortilla shell is now on the bottom. Place another slice of cheese on top of the burger. Cook for 1 minute. Remove from the grill, tortilla side down.
Assemble the Smashburger Tacos
- Step 7: Add Toppings. Top each taco with shredded lettuce, diced onions, and pickles.
- Step 8: Serve. Drizzle a generous amount of Big Mac sauce over top and serve immediately. Enjoy!
Jeri's Top Tips
- Thin Patties: Smash the burger patties as thin as you can so they get nice and crispy.
- Customize: Not a fan of pickles or onions? Leave them out! You can also use canned cowboy candy instead of pickles.
- Keto-Friendly: Use low-carb tortillas and your favorite sweetener instead of sugar in the sauce.
Jeri's Blackstone Grill Hack
Blackstone grills are all the rage now because they are easy to use and have a large flat top surface. However, I don't have a Blackstone grill or a Traeger Flatrock Flat Top Grill (not yet, anyway), so I use a cast iron Camp Chef griddle that I place directly on my Traeger pellet grill, which works perfectly! If you have a cast iron griddle, place it on your BBQ or pellet grill to make these delicious tacos! If you have any questions about this, let me know, I'm always happy to help! 🙂
What to Serve with Big Mac Smash Burger Tacos?
Crispy Sides: Pair with crispy frozen french fries, air fryer curly fries, or crispy air fryer sweet potato fries.
Salad: Serve with creamy mayo coleslaw, Greek cucumber salad, or tomato basil cucumber salad.
Storage and Make Ahead Instructions
To Store: These smashburger tacos are best when served fresh, but they can be stored in an airtight container in the refrigerator for 2-3 days.
To Reheat: Place in a skillet over medium heat for a few minutes on each side until heated through. Cover with a lid to keep the steam in to prevent them from drying out.
Make Ahead: You can cook the burger patties ahead of time and flash freeze them on a parchment-lined baking sheet, then freeze them in a freezer bag for up to 2 months. Thaw the patties in the refrigerator overnight and reheat in a skillet for a quick meal anytime!
Frequently Asked Questions (FAQ's)
Yes, you can use gluten-free tortillas.
Of course! Add additional toppings like jalapenos, avocado slices, or crispy bacon.
I haven't tried it with ground turkey. Lean meats like venison didn't work well due to dryness; beef fat keeps the burgers juicy and prevents the tortilla shell from drying out.
A smash burger is a ball of meat squished into a thin patty for a crispy texture, whereas a regular burger is thicker and takes longer to cook.
Some recipes do this, but I prefer to cook one side first and then flip it before adding the tortilla. I think it is way better myself, plus you know your burger is cooked all the way through.
More Burger Recipes You Might Like
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- Jeri
Recipe
Big Mac Smash Burger Tacos
Ingredients
- 1 pound ground beef 80/20 blend
- 16 slices American cheese or thin sliced cheddar cheese
- 8 soft tortilla shells 7 inches
- 2 cups iceberg lettuce shredded
- ½ cup onion thinly sliced
- 1 cup sweet pickles
- salt to taste
- black pepper to taste
For the Big Mac Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon yellow mustard
- 1 teaspoon granulated sugar
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Make the Big Mac Sauce: In a small bowl, add mayonnaise, relish, mustard, sugar, paprika, onion powder, and garlic powder. Whisk until smooth and creamy. Refrigerate until ready to use.
- Preheat: Heat a cast iron skillet, griddle, or grill to medium-high.
- Make the Burgers: Divide ground beef into 8 equal-sized portions and roll into balls (about 2 ounces each).
- Smash the Burgers: Place a beef ball on the hot surface and quickly smash it down with a spatula or burger press to flatten it as thin as possible. (Place parchment paper between the meat and whatever you're using to flatten it). Season with salt and pepper. Cook for 2-3 minutes until crispy.
- Flip and Cook: Flip the burgers over, season with salt and pepper again, and cook for 2 minutes. Place a slice of cheese on each patty followed by a tortilla shell. Cook for 1 more minute.
- Flip Again: Flip the patties so the tortilla shell is now on the bottom. Place another slice of cheese on top of the burger. Cook for 1 minute. Remove from the grill, tortilla side down.
- Add Toppings: Top each taco with shredded lettuce, diced onions, pickles, and a generous amount of Big Mac sauce over the top. Serve immediately and enjoy!
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Recipe Notes:
- Kid-Friendly: These tacos are fun for kids to make and eat. Set up a toppings bar and let them build their own tacos.
- Storage: Store leftover burger patties and toppings separately in airtight containers in the refrigerator. Reheat patties in a skillet before assembling fresh tacos.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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