Ingredients
Scale
- 1 lb Ground Beef (80/20 blend for best flavor)
- 1 large bag Sturdy Tortilla Chips (Restaurant style works best)
- 8 slices American Cheese (or 2 cups shredded sharp cheddar)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 cup Dill Pickle chips
- 1/4 cup Finely diced white onion
- 1 cup Shredded iceberg lettuce
- For the Special Sauce:
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Yellow mustard
- 1 tablespoon Sweet pickle relish
- 1/2 teaspoon Paprika
Instructions
- Start by dividing your ground beef into small, golf-ball-sized portions, about 1 to 2 ounces each. Do not overwork the meat; keep it loose so it smashes easily. In a small bowl, whisk together the mayonnaise, ketchup, mustard, relish, and paprika until smooth to create your signature burger sauce. Set the sauce aside in the refrigerator. Chop your onions, lettuce, and pickles so everything is ready for fast assembly once the meat is hot.
- Heat a large cast-iron skillet or flat-top griddle over high heat until it starts to smoke slightly. Place the beef balls onto the hot surface, leaving plenty of space between them. Use a heavy spatula or a meat press to smash each ball down until it is paper-thin and wider than a chip. Season the tops generously with salt, pepper, and garlic powder. Sear for 2 minutes without moving them to develop that signature extra-crispy crust.
- Flip the beef patties over using a sharp metal spatula, making sure to scrape up all the browned bits from the pan. Immediately place a piece of American cheese or a sprinkle of cheddar over each mini patty. If the cheese isn’t melting quickly, cover the pan with a lid for 30 seconds. Once the cheese is gooey and the beef is fully cooked through, remove the patties from the heat. You can leave them whole or roughly chop them into “burger bites” for easier nacho topping.
- Spread a thick layer of tortilla chips across a large platter or sheet pan. Evenly distribute the cheesy, crispy smashed beef over the chips. Top the beef with the diced onions and dill pickles. Drizzle a generous amount of the special sauce over the entire pile. Finally, scatter the shredded iceberg lettuce over the top. Serve immediately while the beef is hot and the chips are perfectly crunchy.
- Cook Time: 30 minutes