Season the ground beef & portion it into burger patties. You want to make the burger about the size of a small ball - depending on the size of your tortillas. With small, 6-inch tortillas, I make the portions golf-ball sized.
1 pound lean ground beef
Prepare the tortillas & toppings while you heat up the stove or griddle - this recipe moves quickly. (If you don't have a flat top grill, you can use a cast iron skillet to make smash burgers one at a time.)
Heat up a large skillet or the griddle to medium-high heat & grab an extra skillet or saucepan & make sure the bottom is clean. (You can use a burger press if you have one.)
Optional but delicious, cook a few strips of bacon to grease up & flavor the griddle. Once the bacon is cooked, set it aside.
4-8 strips bacon
Place the ground beef on the skillet, then top it with the tortilla and smash it down with the extra skillet. I can fit two at a time on my griddle.
4 flour tortillas
Press down until the burger is thin - about ¼ - ½ inch thick, & cook for 2-3 minutes, & gently flip the tortilla over. The tortilla will absorb any grease on the griddle & get nice and crispy.
Add the cheese at this time, and if needed, cover it with a small pot lid to help the cheese melt. Let the tortilla crisp up for about 2-3 minutes but do not overcook.
American cheese or cheddar cheese
Remove the taco burger from the griddle and add your favorite toppings - a drizzle of homemade burger sauce totally takes this recipe over the top.
shredded iceberg lettuce, dill pickles, grilled, caramelized, or pickled onions, ketchup, yellow mustard
If juices run out of the burger, you can pat around the edges of the burger patty with a paper towel if needed.
Serve while the burger patty is warm with a side of french fries.