I have been seeing a lot of recipes where people spread raw beef on a tortilla. For the most part, it seems like a TikTok thing to get people to keep watching the video, but it had me really intrigued. I kept trying to think of fun ways to apply this idea, and the best one I could come up with was these tortilla smash burgers.
I didn’t know what I was hoping for with these, but I was excited to try it anyways. In the end, the taste and textures blew me away! It came out way better than I was imagining, and it was super easy to make. The fat from the meat really soaks into the tortilla adding so much flavor. The tortilla got slightly crispy on the grill in certain areas to add a great textural dimension to the burgers.
Place the tortilla on the ball of meat and press it super thin. Just like any other smash burger, but with a tortilla.
Cook on the tortilla side much longer than the meat side to add a bit of crisp and brown tortilla flavor.
I debated on what to top these with but in the end went with pickled jalapenos and a simple cilantro onion mix. I also used avocado mayo as the spread on the buns.
SO much flavor! Everything you could possibly want in a smash burger with the added awesomeness of the tortillas. I didn’t think there was any more ways I could make a burger with tortillas but here we are.
Corn Tortilla Smash Burger
- 1/2 an avocado
- 1/4 cup mayo
- juice of 1 lime
- 1/4 cup chopped cilantro
- 2 tablespoons minced onions
- 3/4 pound 80/20 ground beef
- 4 corn tortillas
- 2 slices colbyjack
- 8 slices pickled jalapeno
- 2 brioche buns
- Mix the avocado, mayo, and lime in a bowl and mash/stir to combine. Season with salt, cover tightly, and set aside.
- Mix the cilantro and onions in a small bowl. Season with salt and set aside.
- Split the meat into 4 balls. Toss the tortillas and the meat balls on a super hot griddle seasoned with peanut oil or another high smoke point oil.
- Flip the tortillas, then flip the meat balls so that there is a small browned spot on the very top of the meatballs.
- One by one, place a tortilla onto a meat ball and press it as thin as you possibly can with a spatula.
- Cook about 3 minutes, then flip. Top with cheese and cook on the tortilla side for about 3-5 minutes to crisp the tortilla and melt the cheese.
- Meanwhile, toast the buns, and spread some avo-mayo on the top and bottom buns.
- double up the burgers on the grill, then transfer the doubles to the bottom buns.
- Top with the jalapenos and the cilantro onion mix. Top with the top bun and serve.