Ingredients
Burger Sauce
½ cup (125 mL) mayonnaise
2 tbsp (30 mL) sweet green relish
2 tsp (10 mL) prepared yellow mustard
½ tsp (2 mL) EACH sweet paprika and white vinegar
¼ tsp (1 mL) EACH onion powder, garlic powder and salt
Tacos
4 tsp (20 mL) butter, softened, divided
4 small (7-inch/18 cm) flour tortillas
1 lb (500 g) Lean Ground Beef
Salt and pepper
Oil
4 large slices Cheddar cheese
½ cup (125 mL) drained sliced pickles
¼ cup (60 mL) diced white onion
1 cup (250 mL) shredded iceberg lettuce
Instructions
1. Burger Sauce: Combine mayonnaise, relish, mustard, paprika, vinegar, onion powder, garlic powder and salt, stirring well. Set aside.
2. Tacos: Spread 1 tsp (5 mL) of butter on one side of each tortilla in a thin, even layer. Divide beef into 4 equal-sized balls. Press each ball onto buttered side of a tortilla, pressing down until tortilla is covered with beef in an even, flat layer. Season with salt and pepper to your taste; set aside.
3. Set kitchen fan to HIGH. Heat a lightly oiled skillet over medium-high heat. Place one tortilla, with the meat side down, onto skillet and firmly press down with the back of a spatula for 5 seconds. Cook for 3 to 4 minutes until beef is well browned; flip over and place a slice of cheese on meat. Cover skillet and cook for 1 to 2 minutes or until cheese is melted and beef is cooked to 160°F (71°C) at the least.
4. Slide taco onto serving plate and top with 1 to 2 tbsp (15 to 30 mL) of burger sauce, one-quarter each of the pickles, diced onion and lettuce. Fold into tacos. Repeat with remaining tacos and toppings, reducing heat as necessary to prevent burning.
Notes
• Serve any additional Burger Sauce on the side if you like. Leftover sauce can be covered and refrigerated for up to 1 week. Use it on burgers or roast beef sandwiches or make more smash burger tacos.
• For a larger crowd be sure to double up this recipe, using two pans to cook two at a time. Serve up other favourite burger and taco toppings and condiments so everyone can make each smash burger taco an original.