Ingredients
Scale
- 1 lb Ground Beef (80/20 lean-to-fat ratio works best)
- 8 Small Flour Tortillas (street taco size)
- 8 Slices American Cheese or Sharp Cheddar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 2 cups Shredded Iceberg Lettuce
- 1/2 cup Sliced Dill Pickles
- 1/4 cup Finely Diced White Onion
- For the Secret Sauce: 1/2 cup Mayonnaise, 2 tablespoons Ketchup, 1 tablespoon Yellow Mustard, 1 teaspoon Relish.
Instructions
- Divide your ground beef into eight equal-sized balls, roughly 2 ounces each. Do not overwork the meat; keep it loose so it remains tender. In a small bowl, whisk together the mayonnaise, ketchup, mustard, and relish to create your signature burger sauce. Set the sauce and the beef balls aside at room temperature for five minutes.
- Preheat a large cast-iron skillet or flat-top griddle over medium-high heat. Place a beef ball onto the center of a flour tortilla. Flip the tortilla over so the meat is touching the hot pan. Use a heavy burger press or a sturdy spatula to press down firmly on the tortilla. This flattens the beef into a thin layer that covers the entire surface of the tortilla. Season the back of the tortilla lightly with salt if desired.
- Cook the meat-side down for about 2 to 3 minutes without moving it. This allows the beef to develop a deep, dark brown crust. Once the edges look crispy and the meat is cooked through, use a wide spatula to flip the entire taco over so the tortilla side is now on the heat.
- Immediately place a slice of cheese onto the hot beef surface. Cover the pan with a lid for 30 seconds to help the cheese melt quickly while the tortilla underneath gets golden and slightly crispy. Remove from the heat once the cheese is gooey and the tortilla is toasted.
- Transfer the tacos to a plate. Top each with a handful of shredded lettuce, diced onions, and pickles. Drizzle a generous amount of the secret sauce over the top. Fold the taco in half and serve immediately while the beef is still sizzling.
- Cook Time: 20 minutes