Smash Burger Tacos

Half smash burger, half street taco, all crispy edges. You press loose ground beef straight onto a tortilla, sear it until the crust goes deep brown, then melt cheese over the top.

What pulls it into SoCal territory is the special sauce: creamy mayo whipped with Original Avocado, our mild verde-style sauce of ripe avocado, tomatillo and jalapeno. A little extra drizzle right before you fold it seals the deal.

Ingredients

For the special sauce

• 1/3 cup mayonnaise
• 3 tablespoons SoCal Original Avocado, plus more for drizzling
• 1 teaspoon lime juice

For the tacos

• 1 lb ground beef (80/20)
• 8 small flour tortillas (street-taco size)
• Salt and pepper
• 4 slices American cheese, halved

To finish

• 1/2 cup shredded iceberg lettuce
• 1/2 cup diced tomato or pico de gallo
• 1/4 cup finely diced white onion
• Pickled jalapenos, optional

Directions

1. Make the special sauce. Stir together the mayonnaise, SoCal Original Avocado and lime juice in a small bowl. Set aside.
2. Portion the beef. Divide the ground beef into 8 loose balls, about 2 ounces each. Do not pack them tight, a loose ball gives you a better crust.
3. Build the raw taco. Lay a tortilla on top of a beef ball. Press the beef out into a thin, even layer that reaches the edges of the tortilla, so the meat sticks to it.
4. Smash and sear. Heat a large skillet or griddle over medium-high. Lay the taco beef-side down and press it flat with a sturdy spatula. Season the tortilla side with salt and pepper. Cook undisturbed for 3 to 4 minutes, until the beef is deeply browned and crusted.
5. Flip and melt. Flip so the tortilla side is down. Lay a half slice of cheese on the beef and cook 1 to 2 minutes more, until the cheese melts and the tortilla toasts. Repeat with the rest.
6. Dress them. Smear special sauce on each taco, then top with lettuce, tomato, onion and a few pickled jalapenos if you like heat.
7. Finish and fold. Drizzle a little more SoCal Original Avocado over the top, fold, and eat right away while the crust is still crisp.

Tips

A flat, sturdy spatula and real pressure are what build that crispy crust. Lean into the smash.

Smaller tortillas are easier to flip in one piece, so reach for street-taco size.