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Big Mac Smash Burger Tacos

Big Mac smash burger tacos with crispy, pressed beef patties topped in classic Big Mac sauce and melty American cheese on warm tortillas. Each taco is layered with pickles, lettuce, and diced onion for that tangy, savory comfort-food bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Taco
  • 1 lb ground beef (80/20 blend) Use an 80/20 blend for best browning and crisp edges.
  • 0.5 onion Thinly slice 1/2 onion; reserve some for topping and dice for layering.
  • 8 corn tortillas or small flour tortillas Warm right before assembling so they stay pliable.
  • 4 American cheese Slice or stack cheese so it melts over the hot patties.
  • 1 Vegetable oil Use enough to lightly grease the hot skillet.
  • 1 Pickles Shred pickles for topping.
  • 1 shredded lettuce Use crisp lettuce for crunch.
  • 1 diced onion for toppings Dice additional onion (or use what you already sliced) for the final layer.
Big Mac sauce
  • 0.5 cup mayonnaise For the tangy, creamy signature sauce base.
  • 2 tbsp ketchup Adds sweet-tang balance.
  • 1 tbsp relish Sweet pickle relish brings classic relish notes.
  • 1 tsp mustard Adds a subtle bite.
  • 1 tsp paprika Gives color and mild smoky sweetness.
  • 1 salt and pepper Season to taste to round out the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Make Big Mac sauce
  1. Whisk together mayonnaise, ketchup, relish, mustard, paprika, and salt and pepper until smooth and evenly colored.
  2. Transfer sauce to a bowl and set aside at room temperature while you cook the burgers.
Smash and melt cheese
  1. Heat a cast-iron skillet over high heat until very hot.
  2. Lightly oil the skillet, then form the ground beef into 8 thin patties.
  3. Cook patties in batches on the hot skillet, pressing down hard with a spatula for 1-2 minutes per side until edges are crispy.
  4. Top 4 patties with American cheese and cook just until melted.
Warm tortillas and assemble
  1. Warm the tortillas until pliable.
  2. Spread Big Mac sauce on each tortilla.
  3. Layer with a smashed patty, pickles, shredded lettuce, and diced onion for toppings.
  4. Top with another patty if desired, then serve immediately while the cheese is still melted.

Notes

Pro tip: press the beef firmly and keep the skillet very hot so the edges crisp instead of steaming. Store leftover components separately in the fridge up to 3 days; reheat patties in a skillet over medium-high to re-crisp. Freezing isn’t recommended for best crisp texture. Dietary swap: use a plant-based ground beef (80/20-style) and American-style vegan slices for a similar melt and crunch.