Smash Burger Tacos

SMASH BURGER TACOS WITH HORSERADISH MAYO

Smash burgers are so hot right now, and we’ve been making them for a few months. Then the light bulb went on: why haven’t we made this into a taco?

A key ingredient to making these burgers mouthwatering is thinly sliced onions, and A LOT of them.

Having a grill press is a must need! We typically make these outdoors because while it does smell great in the kitchen, the smell in your house afterwards is…. a lot.

Even if you aren’t a big fan of onions on your burgers, the onions cook down so much that you can hardly even tell they are there. Trust us! The grill press does the hard work while the grill is covered.

Pepper Jack cheese is a wonderful cheese option to pair with the tacos. The slices tend to cover the tortilla more evenly than shredded; but to each their own!

Why You’ll Love This Recipe:

• Heinen’s Care Certified ground beef is what we use in our household. Their entire meat/butcher counter and fridge cases are filled with top quality beef and other meats. It’s important to choose quality for ground beef, because you WILL taste the difference.

• You’ll love this because it’s two delicious food items “smashed” together to form the ultimate family dinner! I’m honestly shocked this isn’t exploding right now. The flavor is unreal, and we actually mix a smash burger seasoning with taco seasoning to get the best of both worlds!

• You get to make it fun! Tailoring tacos to your tastebuds is something the entire family can get behind. Having a buffet of topping options is always the way to go. We love a tangy horseradish mayo drizzle to smother these tacos with chopped pickle chips.

• We can’t forget about Heinen’s guacamole! This is a perfect side with tortilla chips as well to have a fun dipping experience while crunching into the burger tacos.

• Smash burgers are a quick cook! If you’re “pressed” for time especially on weeknights, this is your meal. It does involve having a griddle cooktop and most likely grilling outside, but it’s well worth it to get dinner on the table rather quickly.

SMASH BURGER TACO RECIPE

Prep Time: 30 min | Cook Time: 7 min per patty | Serving Size: 2-3/person

Smash Burger Ingredients

• package of 6” flour tortillas

• 3 lbs Heinen’s Care Certified ground beef (makes 4 patties per pound)

• 4 medium onions, sliced super thin, set aside in bowl for grilling

• 2 taco seasoning packets, 2 tablespoons McCormick Grill Mates Smash burger seasoning

• sliced Heinen’s Pepper Jack cheese (1 per taco)

• shredded lettuce, sliced tomatoes, chopped pickle chips for topping

• Horseradish Mayo Sauce Ingredients

  • 2 tablespoons fresh horseradish

  • 1/2 cup mayonnaise ( I use Dukes)

  • 2 tablespoons ketchup

  • 2 tablespoons Dijon mustard

  • 1/2 teaspoon Worcestershire sauce

  • 1 teaspoon any hot sauce

Instructions

Make the horseradish mayo. In a bowl, mix together all sauce ingredients and reserve in refrigerator until ready to use on the tacos.

Preheat a gas or charcoal grill for indirect cooking. With one side how and one unheated. Set a large cast iron skillet or grill top griddle on the hot side of the grill to heat up. Cover with lid.

Make the burgers while the grill is heating up. Mix in with hands, all seasoning with the beef. This recipe should make 4 patties per pound. About 12 tacos. Form each burger into a 2.5” ball, and set in a tray to prepare to grill.

Add a drizzle of olive oil to the skillet in the grill. After a few minutes, arrange the sliced onions in piles to however many patties you can fit in the pan. We can fit 2 per our skillet. So, a pile of onions (a nice handful) per patty. Set the beef ball on top the onion pile, and using a heavy grill press, smash down each ball to a thin patty. If you do not have a grill press, you can use a metal spatula. Cover the grill and let it cook until onions and meat are a good crisp, about 4 minutes. NOTE: Do not leave the press on the grill. Remove it after you press the patty. Once that side is cooked, flip the patties keeping care of the onions and cook on the other side for 3 minutes. Once cooked, remove patties and set in a large tray. Scrape any residual onions to the side of the pan or throw out (they will be charred). Add a little more oil, and repeat this process for the remaining burgers.

Once all patties are made, quickly warm the tortillas on the grill before making each taco. Cook on one side for about 2 minutes. Flip, and add a cheese slice and cook for about 30 seconds more. Remove from grill and make taco using a patty on cheese side and then forming your taco with toppings!

We top ours with shredded lettuce, tomatoes and pickles, then dowsed in the sauce!