Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 8 small flour street taco tortillas
  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 2 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 8 slices American cheese
  • 1 cup shredded iceberg lettuce
  • 1/4 cup diced white onions
  • 8 slices dill pickles
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Mix the sauce. Whisk mayonnaise, relish, mustard, paprika, onion powder, and garlic powder in a small bowl.
  2. Form beef balls. Divide the 1 lb ground beef into 8 equal rounds, about 55g each. Note: Don't overwork the meat or it gets tough.
  3. Preheat the pan. Get your skillet screaming hot over medium high heat until you see a faint wisp of smoke.
  4. Place and smash. Put a beef ball in the pan, then immediately place a flour tortilla on top.
  5. Apply pressure. Use a heavy press to flatten the beef until it covers the entire bottom of the tortilla.
  6. Sizzle the meat. Cook for 2 minutes without moving it until a dark, crispy crust forms.
  7. The big flip. Slide a spatula under the beef and flip the whole thing so the tortilla is now on the heat.
  8. Melt the cheese. Place one slice of American cheese on the beef and cover with a lid for 30 seconds.
  9. Toast the base. Continue cooking until the tortilla is golden brown and smells toasted.
  10. Final assembly. Remove from heat, pile on lettuce, onions, and pickles, then drizzle with sauce and fold.