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tacos-chipotle-mayo-plated.webpSpicy smash burger tacos topped with pepper jack cheese, lettuce, onion, and chipotle mayo drizzle

Spicy Smash Burger Tacos with Chipotle Mayo

Crispy smash burger tacos with 80/20 ground beef smashed onto flour tortillas, seared on a 400°F griddle, topped with pepper jack cheese and smoky homemade chipotle mayo.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Tacos
  • 2 lbs 80/20 ground beef
  • 8 small flour tortillas 5-6 inch, street taco or fajita size
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded lettuce
  • 1/2 white onion, diced
  • salt and pepper or burger seasoning
  • oil for the griddle
Chipotle Mayo
  • 1/2 cup mayonnaise
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tsp adobo sauce
  • 1 tsp lime juice
  • 1/2 tsp garlic powder

Equipment

  • Flat top griddle or cast iron skillet
  • Metal Spatula
  • Burger press or heavy pan (optional)
  • Dome lid or aluminum pan for melting cheese

Method
 

  1. Combine mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and garlic powder in a small bowl. Stir until smooth. Refrigerate until ready to use.
  2. Divide ground beef into 8 equal portions (2-3 oz each). Roll into loose balls. Place a meatball on each tortilla and smash flat with your hand, spreading beef evenly all the way to the edges.
  3. Preheat flat top or skillet to 400°F (medium-high). Lightly oil the surface. Place tacos beef side down on the hot griddle. Season the exposed tortilla side with salt and pepper.
  4. Cook 2-3 minutes until beef develops a deep golden brown crust. Flip so the tortilla hits the griddle. Immediately add shredded pepper jack cheese on top of the beef.
  5. Cook 1-2 minutes more until the tortilla is lightly toasted and cheese is fully melted. Cover with a dome lid for faster melting if needed.
  6. Remove from griddle. Top with shredded lettuce, diced onion, and a generous drizzle of chipotle mayo. Fold and serve immediately.

Notes

Keep beef cold: Cold beef holds its shape better when smashed and retains more moisture during the fast cook.
Smash to the edges: Cover the entire tortilla surface with beef. Thick spots cook unevenly and won't develop proper crust.
Don't rush the sear: Wait a full 2-3 minutes before flipping. If the beef sticks to the griddle, it needs more time to release.
Chipotle mayo keeps: Make it up to 5 days ahead. The flavor improves as the chipotle, garlic, and lime meld together in the fridge.

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