Taco Smash Burgers

Because we have roughly 30 pounds left of ground beef and we have a lot of street tacos shells AND a Blackstone griddle, this was a no brainer!

Most of the recipes out there were keeping with the burger theme and we were looking for some Mexican theme since I wanted to make some Ranch Waters (for me!) and well, I also made a batch of that Restaurant Salsa to go alongside … oh! And don’t forget about the Siete chips we picked up at Costco … oh, and then we have guacamole cups too! So many things that need to be used!

Uh huh, it was Sunday and I will admit, we had some Mimosas and things were just humming along!

I will say, I switched to some Ranch Water when it was later in the afternoon … we’ve got a mini heat wave here (which is why we were doing “yard” work today!)

Let’s get back on task, shall we? I tend to get a little distracted, apparently.

Friendly reminder for certain people in my group: TBS = tablespoon and TSP = teaspoon!

1 pound ground beef
1 tbs spoon chili powder
1/2 tsp salt
3/4 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
12 street taco or taco size flour tortillas

Mix the meat and seasonings in a large bowl. Don’t over mix unless you want some tough burgers! Once well combined, divide into eight balls and roll them loosely. Put these on a tray or plate, cover and refrigerate while you get the rest of your sh!t together.

That means, grab your tools (large spatula, burger press – and you should have one by now, parchment paper square and oil for flat top).

Fire up the flat top. Once hot, scrape any remaining stuff off and add a very very thin layer of oil to re-season.

Turn heat down to medium, medium high and toss on the burger balls. Add the tortillas over each ball and use your paper and press to flatten them as flat as you can. *I use the paper to keep cleanup easier on the press.

Let these cook and get a nice sear and crunchy edge.

When ready, give them a gently flip to keep intact so the bottom of shell can cook and get a little crispy as well. You can top these with cheese if you would like at this time. I just used some Chihuahua cheese we had on hand and it was perfect.

After the shells are a little crispy, remove them from the flat top … I put mine straight on the taco holders so they would hold the bend / fold for our next step! You need to get some taco holders if you don’t have them yet!

NOW IS THE TIME TO DO YOU!

Grab your salsa, jalapenos, guacamole, sour cream, diced onions, cilantro, whatever it is that makes your taco loving heart sing!

Dress up those bad boys, serve them up and ENJOY!

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