Ingredients
Scale
- 1 lb Ground Beef (80/20 blend works best for crispiness)
- 8 small Street Taco Flour Tortillas
- 8 slices American Cheese (or cheddar)
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 2 cups Shredded Iceberg Lettuce
- 1/2 cup Diced Yellow Onion
- 1/2 cup Sliced Pickles
- For the Sauce: 1/2 cup Mayo, 2 tbsp Mustard, 1 tbsp Ketchup, 1 tbsp Relish
Instructions
- Start by dividing your ground beef into eight equal portions, roughly 2 ounces each. Roll them into loose balls. Lay your flour tortillas out on a clean workspace. Take one beef ball and place it in the center of a tortilla. Use your palm or a flat spatula to spread the raw beef in a very thin, even layer all the way to the edges of the tortilla. Season the beef side generously with salt, pepper, and garlic powder.
- Heat a large non-stick skillet or a flat-top griddle over medium-high heat. Do not add oil; the fat from the beef will be plenty. Place the tortilla beef-side down onto the hot surface. Use a heavy spatula or a burger press to firmly smash the tortilla down, ensuring the beef makes full contact with the pan. Cook for 2 to 3 minutes until the beef is fully browned and has developed an extra crispy crust. Carefully flip the taco so the tortilla side is now touching the pan.
- Immediately place a slice of cheese over the hot beef side while the tortilla toasts for 30 to 45 seconds on the bottom. Once the cheese is melted and the tortilla is golden, remove the taco from the heat. Top with shredded lettuce, diced onions, pickles, and a generous drizzle of the burger sauce. Fold the taco in half and serve immediately while the beef is hot and the edges are still crunchy.
- Cook Time: 10 minutes