Smash Tacos: Oklahoma Onion Burger Style
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
This recipe combines two of my favourite things: smash burgers and tacos. More specifically, it’s inspired by an Oklahoma onion burger’s crispy edges. Paper-thin onions get smashed into the beef. It’s also inspired by the messy, saucy joy of ordering a delicious burger.
Which, for this recipe means:
- mustard grilled into the beef
- extra burger sauce
- melty cheese
- crispy edges
- shredded lettuce and tomatoes piled on top
Honestly, these smash tacos might be my new favourite taco night situation.
They’re crispy, beefy, salty, saucy, ridiculously fast, and wildly satisfying.
At a Glance
- Ready in 20 minutes
- Crispy smash burger edges + taco format
- Inspired by the Oklahoma onion burger
- One pan or griddle recipe
- Perfect for taco night
- Great for feeding the whole family
- Better than takeout smash burgers
Ingredients:
- 2 slices American cheese
- 1 lb grass fed ground beef
- 12 small flour tortillas
- 4 tbsp yellow mustard
- 1 onion, sliced thin
- 2 tbsp neutral oil
- 12 slices American cheese
Toppings
- 2 roma tomatoes, sliced thin
- 3-4 cups iceberg lettuce, shredded
Burger Sauce
- 1/4 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp relish
- tbsp Worcestershire sauce
- 1 tbsp white vinegar
Instructions:
- Heat a large frying pan or griddle over medium-high heat.
- Season ground beef with salt and pepper.
- Divide beef into small golf ball-sized portions.
- Press beef thinly onto tortillas, spreading to the edges.
- Spread mustard over the beef side of each tortilla.
- Add neutral oil to the pan.
- Add small piles of sliced onion to the pan.
- Place tortillas meat-side down onto onions.
- Press firmly using a spatula or burger press.
- Cook for 3 minutes until deeply browned.
- Flip carefully using a thin spatula.
- Add American cheese and cook until melted.
- Repeat with remaining tacos.
- Mix burger sauce ingredients in a small bowl.
- Top tacos with lettuce, tomatoes, and burger sauce.Serve immediately.
- Don’t forget to rate this recipe and leave a comment!
What Is a Smash Taco?
A smash taco is basically the best parts of a smash burger pressed directly onto a tortilla.
Instead of forming thick beef patties, small pieces of seasoned ground beef get smashed thinly across the tortilla side, then cooked meat-side down in a hot pan or cast iron skillet.
The result:
- crispy beef edges
- juicy center
- deeply caramelized onion
- a tortilla that crisps slightly while staying soft enough to fold
It’s part taco, part burger, part late-night craving.
Why the Onion Matters In These Smash Tacos
If you’ve never had an Oklahoma onion burger before, the whole point is the onion.
The onion gets smashed underneath the beef and cooks directly against the hot pan or flat-top grill, which means it steams slightly while also caramelizing.
You end up with:
- sweet onion flavour
- crispy bits around the edges
- extra moisture inside the beef
It completely changes the taste and texture.
A mandolin helps get super thin slices, but carefully slicing by hand works too.
Why Mustard Goes on Before Cooking
This is one of my favourite burger tricks.
Spreading yellow mustard directly onto the raw ground meat before cooking helps create extra flavour and crust.
As the beef cooks, the mustard almost fries into the surface of the patty.
You don’t really taste “mustard” specifically — it just tastes more savoury, tangy, and burger-y.
The Secret to Crispy Smash Tacos
Heat matters here.
You want:
- medium-high heat
- a properly hot cast iron skillet or griddle
- enough pressure when smashing
The goal is maximum contact between the beef and the pan.
That’s how you get those deeply browned crispy edges that make smash burgers so addictive.
If the pan isn’t hot enough, the beef steams instead of sears.
Why Flour Tortillas Work Best For These Smash Tacos
I tested this with both corn tortillas and flour tortillas.
Small flour tortillas work better here because they stay flexible while crisping slightly around the edges.
Corn tortillas can crack once folded, especially with heavier toppings.
That said, if you love corn tortillas, go for it — just warm them slightly first.
Burger Sauce = Mandatory
The burger sauce ingredients are simple:
- mayonnaise
- ketchup
- relish
- worcestershire
- vinegar
That combo gives you creamy, tangy, pickle-y balance against the rich beef.
Honestly, this is what pushes the recipe into full smash burger taco territory.
Topping Ideas & Variations For Your Smash Tacos
These smash tacos are super adaptable.
A few easy variations:
- add dill pickles
- swap in cheddar cheese or provolone cheese
- add avocado or sour cream
- use turkey or chicken instead of beef
- add garlic or hot sauce to the burger sauce
You could even turn this into a smash burger taco bar for parties.
Tips for the Best Smash Tacos
Use Small Portions of Beef
You want thin smash burger-style beef patties, not thick burgers.
Press Firmly
A burger press, potato masher, or stiff spatula works well.
Keep Finished Tacos Warm
A sheet pan in the oven with a cooling rack helps keep everything crispy while you finish batches.
Don’t Overload the Toppings
Too much lettuce or sauce can soften the tortilla side too quickly. These are already pretty rich, so I like serving them with something fresh.
Looking for a light side? This little green salad is perfect.
You could also do:
- french fries
- chips
- crunchy slaw
- pickles
- cold drinks
FAQ
What are smash tacos?
Smash tacos are tacos made by smashing seasoned ground beef directly onto tortillas and cooking them smash burger-style on a hot pan or griddle.
Are smash tacos crispy?
Yes — the beef develops crispy edges while the tortilla gets lightly toasted underneath.
Can I make smash tacos ahead of time?
They’re best fresh, but leftovers can be stored in the refrigerator and reheated in an air fryer or skillet.
What cheese works best?
American cheese melts best, but cheddar cheese or provolone work too.
Final Thoughts
These smash tacos feel like the exact kind of recipe I want to make on a busy weeknight.
Fast, crispy, cheesy, messy, fun.
They hit all the same notes as great smash burgers, but somehow feel even more snackable and craveable folded into a tortilla.
The combination of onion, mustard-seared beef, melty cheese, burger sauce, and crunchy lettuce is wildly good.
I genuinely don’t think taco night is ever going back to normal after this.
Other Recipes You Will Love!
Chicken Caesar Smash Tacos in 20 Minutes
Smash Dumpling Tacos – One pan, One bowl, 10 minutes
Shredded Chicken Tacos (Crispy & Easy)
Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.Â
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Absolutly love the concept
If you are making smashed tacos I wondering why you wouldn’t include taco seasoning
Give it that vibe
I make my own seasoning
The internet is full of recipes
You’ll find one that suits you
I incorporated the seasoning in my meat
As I said
The concept was perfect
Make it your own
Thank so much
So glad you found a way to make this your own, Lynda!
I am curious as to why the recipe specifies “1 lb Australian grass fed ground beef” when this is a Canadian site. While I am sure that Australian beef is great, it seems strange to specify an international product when we produce such great beef here.
Hi Patricia, this was a sponsored post but you can substitute with any kind of ground beef you like!
Just read the comments all the way through, and you did mention that provolone or cheddar could be substituted. So that is one query answered. But I’m still upset by the usage of “American” cheese in the actual recipe.
Feel free to use any cheese you like, Louise! It’s a great recipe!
Happy Monday! It’s a beautiful day here on the Cumberland Strait (Nova Scotia side).
I am a regular on the site and get emails where I always check out the recipes.
So, I was just checking out the Smash Taco’s Recipe, that appeared in my email today. I like the idea. BUT………….
“American” cheese just doesn’t exist here. Before I decided to NOT buy American anything, I did look for American cheese several times over the last few years.
So, I’m looking for an explanation or 3.
One – why would you specify American cheese? I understand you are trying to appeal to a wide audience, but this is Andy’s East Coast Kitchen. So I would not expect to find this in one of your recipes.
Two – why specify something that is very difficult to find?
Three – what would you sub for that? I generally use plain Monterey Jack, made in Canada, with Canadian Milk.
Comments?
Hi Louise, feel free to sub in sliced cheddar or provolone. You can also use processed cheese slices if that’s more your thing. It’s a very versatile recipe and you can definitely switch it up to suit your personal preferences.
Delicious! Love the mustard tip.