Smash Burger Tacos: The Ultimate Smash Burger Taco Recipe
Introduction to Smash Burger Tacos
If you’re searching for a fun and delicious way to enjoy your favorite comfort foods, look no further than smash burger tacos! This delightful fusion combines the juicy goodness of smash burgers with the fun, handheld convenience of tacos. Whether you’re hosting a casual get-together or simply craving a satisfying meal, these tacos are sure to impress. Let’s dive into this mouthwatering recipe that’s bursting with flavor!
A Personal Story Behind My Smash Burger Taco Journey
Growing up, my family loved taco nights. It was a time for laughter, delicious food, and creating memories together. As I ventured into cooking on my own, I wanted to bring my love for tacos and burgers together. That’s when the idea of smash burger tacos was born! The first time I made them, my friends couldn’t get enough. It was a hit, and now I’m excited to share this Smash Burger Tacos recipe with you!
What Makes This Smash Burger Taco Recipe Special?
This Smash Burger Tacos recipe stands out not just because it’s unique but also due to its incredible flavors. The smash burger method ensures that each burger is juicy and crispy, while the creamy jalapeño sauce adds a zesty kick. To top it all off, we pair it with street corn, which brings a delightful sweetness and crunch to the dish. It’s a combination that is sure to please any crowd!
The Full Smash Burger Taco Recipe
Ingredients
– 1.5 lbs ground beef (80/20)
– 6 flour taco-sized tortillas
– Salt and pepper to taste
Chuy’s Cream Jalapeno:
– 3/4 cup cilantro leaves, large stems removed
– 1/2 cup pickled jalapeños
– 2 tablespoons juice from pickled jalapeños
– 3/4 cup mayonnaise
– 3/4 cup sour cream
– 1 heaping tablespoon dry ranch seasoning (Hidden Valley or similar)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 tablespoon fresh lime juice
– 1/4 cup buttermilk (optional)
Street Corn:
– 5-6 ears of corn, husked and removed from the cob
– 1/3 cup mayonnaise
– 1 garlic clove, minced
– 1 lime, juiced and zested
– 1/3 cup sliced scallions
– 1/3 cup grated cotija cheese
– 1/4 cup cilantro, minced, large stems removed
– 1 jalapeño, diced
– 1/2-1 tsp chili powder
– 1/2-1 tsp Tajin
– 1/4 tsp salt
– 2 tablespoons olive oil
Instructions
1. **Prepare the Street Corn**: In a large skillet, heat olive oil over medium-high heat. Add the corn and cook while stirring frequently until it starts to char and develop color, about 5-7 minutes. Remove from heat and let it cool. This charring adds a wonderful flavor!
2. **Make the Street Corn Sauce**: In a large bowl, whisk together mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, and salt until well combined. Stir in the cooled corn, cilantro, scallions, diced jalapeño, and cotija cheese. Mix until everything is thoroughly combined. If you want an extra kick, feel free to sprinkle more chili powder on top!
3. **Prepare the Creamy Jalapeno Sauce**: In a food processor or blender, purée cilantro leaves with pickled jalapeños and 2 tablespoons of their juice until well minced. In a mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, and salt until smooth. Fold in the cilantro mixture and lime juice. If you prefer a thinner sauce, add buttermilk a splash at a time until you reach your desired consistency.
4. **Cook the Smash Burgers**: Divide the ground beef into 3.5-ounce portions and press each portion into a 6-inch flour tortilla, creating a thin, even layer that slightly overlaps the edges. Season with salt and pepper. Heat a griddle or large skillet over high heat. Place the tortillas burger-side down and press firmly with a spatula. Cook undisturbed for 2-3 minutes for that perfect crust. Then, carefully flip the tortillas and cook for an additional 1-2 minutes until cooked through.
5. **Serve**: Assemble your tacos by drizzling the creamy jalapeño sauce over the smash burgers. Serve the delicious street corn on the side for a complete meal!
Serving Suggestions and Variations for Smash Burger Tacos
These smash burger tacos can be served with a variety of sides. Consider adding a fresh salad or some tortilla chips with salsa for crunch. You can also customize the toppings to your liking! Add extra jalapeños for spice, or swap cotija cheese for your favorite cheese if it’s not available. You can even serve with guacamole or avocado slices for a creamy texture.
Frequently Asked Questions About Smash Burger Tacos
**Can I use a different type of meat?**
Absolutely! While ground beef is classic, you can try using ground turkey or chicken for a lighter option.
**How can I make this recipe vegetarian?**
You can replace the beef with a plant-based ground meat or black beans and add more veggies to the mix!
**Can I make the sauces ahead of time?**
Yes! Both the street corn sauce and creamy jalapeño sauce can be prepared a day in advance and stored in the refrigerator until you’re ready to assemble the tacos.
**What if I don’t have cotija cheese?**
No worries! You can use feta cheese or even shredded cheddar as a substitute.
**Can I freeze leftovers?**
Yes, you can freeze the cooked burgers and corn separately. Just reheat thoroughly when you’re ready to enjoy them again!
Smash Burger Tacos with Street Corn
Ingredients
Main Ingredients
- 1.5 lbs ground beef (80/20)
- 6 pieces flour taco-sized tortillas
- 1 Salt and pepper to taste
Chuy's Cream Jalapeno
- 0.75 cup cilantro leaves, large stems removed
- 0.5 cup pickled jalapeños
- 2 tbsp juice from pickled jalapeños
- 0.75 cup mayonnaise
- 0.75 cup sour cream
- 1 tbsp dry ranch seasoning (Hidden Valley or similar)
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 1 tbsp fresh lime juice
- 0.25 cup buttermilk (optional)
Street Corn
- 5 ears corn, husked and removed from the cob
- 0.333 cup mayonnaise
- 1 clove garlic, minced
- 1 lime juiced and zested
- 0.333 cup sliced scallions
- 0.333 cup grated cotija cheese
- 0.25 cup cilantro, minced, large stems removed
- 1 jalapeño diced
- 0.5 tsp chili powder
- 0.5 tsp Tajin
- 0.25 tsp salt
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring frequently, until it starts to char and develop color, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, and salt. Mix well to create a sauce. Add the cooled corn, cilantro, scallions, diced jalapeño, and cotija cheese to the bowl. Stir until everything is well combined. Top with extra cotija cheese, Tajin, and chili powder if desired.
- In a food processor or blender, purée cilantro leaves with pickled jalapeños and 2 tablespoons of their juice until finely minced, scraping down the sides as needed. In a mixing bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Mix until smooth. Stir in the cilantro mixture and lime juice. If you prefer a thinner consistency, add buttermilk a splash at a time until desired thickness is reached.
- Divide the ground beef into 3.5-ounce portions. Press each portion into a 6-inch flour tortilla, creating a thin, even layer that slightly overlaps the edges. Season with salt and pepper. Heat a griddle or large skillet over high heat. Place the tortillas burger-side down and press firmly with a spatula or burger press. Cook undisturbed for 2-3 minutes. Carefully scrape underneath the burgers with a spatula, flip the tortillas, and cook for an additional 1-2 minutes until cooked through.
- Assemble your tacos by adding the creamy jalapeno sauce on top of the smash burgers and serve with the street corn on the side.