As a kid, the Big Mac was my favorite! I even had a cousin who worked at McDonald’s and loved making the sauce at home years after leaving—he swore there was no ketchup in it. Now, I love recreating those flavors with these smash burger tacos.
They’re loaded with smashed beef patties, extra melty yellow American cheese, and served on golden, warm flour tortillas. So simple and so good!
Why You’ll Love This Recipe
- Big Mac vibes at home: Skip the drive-thru and make this fun twist on a classic.
- Quick and easy: Smashburgers come together in minutes, and tortillas heat up in no time.
- Perfect for sharing: These tacos are a hit for family dinners or game-day spreads.
Equipment You’ll Need:
- Mixing Bowl: For making the Big Mac sauce.
- Whisk or Spoon: To mix the sauce ingredients.
- Large Cast Iron Skillet or Griddle: Perfect for getting that crispy sear on the smash burgers.
- Spatula: To smash the burgers and flip them easily.
- Small Bowl: To portion out the burger balls.
- Tongs: For handling the tortillas while lightly charring them.
- Cutting Board and Knife: To prep toppings like lettuce, onions, or pickles.
- Measuring Spoons: For accuracy when making the sauce.
What You’ll Need
Here’s a quick rundown of what makes these tacos so special:
- Flour tortillas: Soft and golden, they hold everything together perfectly.
- Ground beef: Go for 80/20 for that juicy, crispy edge.
- Yellow American cheese: Melty and just right for that classic Big Mac flavor.
- Homemade Big Mac sauce: The tangy, creamy sauce is everything.
- Shredded lettuce, pickles, and diced onion: For the toppings—keeping it classic.
Ingredients List (with Substitutions):
For the Smashburger Patties
- Ground Beef: Use 80/20 for juicy burgers. Ground turkey or chicken works too, but keep in mind they’ll cook differently.
- Salt and Black Pepper: Simple seasonings, but you can add garlic powder or smoked paprika for extra flavor.
- American Cheese: Classic for melty goodness. Cheddar, Pepper Jack, or even Swiss can be used as alternatives.
For the Big Mac Sauce
- Mayonnaise: Use full-fat, but light mayo works too. Greek yogurt is an option for a tangy twist.
- Sweet Pickle Relish: Swap with finely chopped dill pickles if you’re not a fan of sweet.
- Yellow Mustard: Dijon or spicy brown mustard can work if that’s what you have.
- White Vinegar: Apple cider vinegar or lemon juice will do the trick.
- Paprika: For that signature Big Mac color and flavor. Smoked paprika adds depth.
- Onion Powder and Garlic Powder: Essential, but if you’re out, finely mince fresh onion and garlic instead.
For the Assembly
- Flour Tortillas: Medium size works best, but you can use corn tortillas or naan bread for a twist.
- Iceberg Lettuce: Romaine or butter lettuce are good swaps, or use shredded cabbage for crunch.
- White Onion: Red onion or even scallions are fine substitutes.
- Dill Pickles: Use pickle chips, stackers, or even thinly sliced fresh cucumbers if you’re in a pinch.
- Optional: Sesame Seeds: Sprinkle them on the tortillas for that Big Mac vibe, but leave them off if you don’t have any.
For The Best Sauce
For the perfect Big Mac sauce, let it chill in the fridge for at least 30 minutes before using it. This allows all the flavors to meld together, giving you that signature tangy taste.
Start Here
Step 1: Make the Big Mac Sauce
In a medium bowl, whisk together the mayo, sweet pickle relish, mustard, vinegar, paprika, onion powder, white pepper, and garlic powder. Give it a taste and adjust if needed. Cover it and stick it in the fridge to chill while you move on to the other steps.
Step 2: Toast the Tortillas
Heat a dry skillet over medium heat. Place a tortilla in the pan and let it cook for 1-2 minutes on each side until you see golden spots and a slight char. Repeat with the rest. Keep them warm under a clean towel or in a tortilla warmer.
Step 3: Cook the Smashburger Patties
Divide your ground beef into four equal-sized balls. Heat a cast iron skillet or griddle over high heat until it’s very hot. Place a ball of beef in the skillet and press it down with a spatula until it’s about ¼ inch thick. Sprinkle with a little salt and pepper. Cook for 2-3 minutes on one side, then flip, top with a slice of cheese, and cook for another 1-2 minutes.
Step 4: Assemble the Smashburger Wraps
Spread a generous layer of Big Mac sauce over a tortilla. Add shredded lettuce, diced onions, and a few pickle chips. Place one cheesy smash patty on top, then fold up the tortilla like you would for a taco.
Step 5: Serve and Enjoy
Serve the wraps warm with extra big mac sauce on the side for dipping. If you like, sprinkle sesame seeds on top for that classic touch.
Top Tips
Smash the burgers quickly when they hit the hot skillet to get a crispy, caramelized crust. Don’t press them again while cooking to keep the juices in.
Lightly char the tortillas before cooking the burgers. This ensures the tortillas have time to cool slightly, making them easier to handle when assembling.
Keep the lettuce and pickles crisp by adding them just before serving, so they don’t wilt from the heat.
Variations
I love making the big sauce with a little bit a heat and once in a while, I swap the burger patties with grilled chicken. It’s so good!
- Switch the protein: Try ground turkey, chicken, or even plant-based patties.
- Add heat: Throw in some jalapeños or a drizzle of spicy mayo.
- Try a different cheese: While I love yellow American, cheddar or Monterey Jack work too.
What to Serve With It
Pair these Big Mac smashburger tacos with these sides for a perfect meal:
Not a Fan of Big Mac Sauce? Try These Sauces with Your Smashburger
If Big Mac sauce isn’t for you, try these other aioli-based options:
- Cilantro Garlic Sauce: Inspired by my favorite sauce at Pollo Tropical – if you live in the South you know!
- Ancho Aioli: Smoky and with a little kick, this sauce is a delicious addition to any burger or taco.
- Cherry Pepper Relish Aioli: A slightly sweet and tangy option with just the right amount of heat.
Each of these sauces works are delish on these smash burger tacos.
If you make these Big Mac smashburger tacos, I’d love to hear what you think! Drop a comment or give the recipe a rating—hearing from you always makes my day, and I do my best to reply to everyone.
Smash Burger Tacos
Big Mac smashburger tacos with extra-smashed beef patties, melty American cheese, and homemade Big Mac sauce on warm flour tortillas.
For the Smashburger Patties:
- 1 lb ground beef 80/20 for juicy burgers
- Salt and black pepper to taste
- 4 slices American cheese
For the Big Mac Sauce:
- 1 cup mayo
- ¼ cup sweet pickle relish
- 2 tbsp yellow mustard
- 1 tsp white vinegar
- 1¼ tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅛ tsp white pepper (optional)
For the Assembly:
- 4 medium flour tortillas
- ½ cup shredded iceberg lettuce
- ¼ cup finely diced white onion
- Dill pickle slices
- Optional: sesame seeds for garnish
Make the Big Mac Sauce:
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In a medium bowl, whisk together mayo, sweet pickle relish, mustard, vinegar, 2 tsp paprika, onion powder, and garlic powder. Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes to let the flavors meld.
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Prep the Tortillas:
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Heat a skillet over medium heat. Place a flour tortilla in the dry skillet and cook for 1-2 minutes on each side until lightly charred and puffed in spots. Set aside and repeat with the remaining tortillas.
Cook the Smashburgers:
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Divide the ground beef into 4 equal balls (about 4 oz each). Heat a cast iron skillet or griddle over medium-high heat until hot.
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Place a beef ball on the skillet and press down firmly with a spatula (use parchment paper to prevent sticking). Smash the patty thin, about ¼ inch thick.
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Sprinkle with salt and pepper. Cook for 2 minutes, then flip and top with a slice of American cheese. Cook for another 1-2 minutes until the edges are crispy and the cheese is melted.
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Assemble the Tortilla Smashburgers:
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Spread a generous layer of Big Mac sauce on each tortilla.
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Add shredded lettuce, diced onion, and pickle slices.
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Place a cheesy smashburger patty on top of each tortilla and fold like a taco or wrap for a sandwich-style bite.
Top Tips:
- Smash the burgers quickly when they hit the hot skillet to get a crispy, caramelized crust. Don’t press them again while cooking to keep the juices in.
- Lightly char the tortillas before cooking the burgers. This ensures the tortillas have time to cool slightly, making them easier to handle when assembling.
- Keep the lettuce and pickles crisp by adding them just before serving, so they don’t wilt from the heat.
Calories: 660kcalCarbohydrates: 23gProtein: 22gFat: 53gSaturated Fat: 14gCholesterol: 80mgFiber: 1g