Start by seasoning your ground beef with salt and pepper. Nothing fancy just enough to bring out the flavor. Then divide it into 8 equal portions and roll each into a ball.
Take each meatball and press it down onto a tortilla. I usually just use my hands to flatten it out into a thin, even layer that covers most of the tortilla. Think of it like spreading frosting… but with beef. (Okay, weird visual, but you get me.)
Heat a large skillet or griddle over medium-high heat and add a light drizzle of oil to keep things from sticking. Then, working one or two at a time (depending on your pan size), place a tortilla in the skillet meat side down.
Now smash it really press that beef into the pan using a spatula or burger press. You’re going for those iconic crispy edges we all love in a smash burger. Cook for about 1½ to 2 minutes, just until it starts browning.
Carefully flip the tortilla and patty so the tortilla is now on the bottom. Immediately sprinkle some shredded mozzarella on top of the beef. Cover the skillet with a lid if you’ve got one (helps the cheese melt faster). Cook another 1½ to 2 minutes until the beef is cooked through and the cheese is gooey and glorious.
Once done, move it to a plate and repeat with the rest.
While the burgers are cooking, whip up your sauce. Just mix all the ingredients in a bowl mayo, pickle relish, Dijon, vinegar, paprika, onion powder, and garlic powder. Give it a taste and adjust if you need to. Want it a little sweeter? Add a tiny bit of ketchup. Want it spicier? A dash of hot sauce won’t hurt.
Time to build your tacos! Start with a little shredded lettuce and a sprinkle of chopped onion. Then drizzle (or dollop) on some of that amazing sauce. You can totally go rogue and add tomato slices, jalapeños, or even a few pickles if your heart says yes.
Fold the tortilla in half, taco-style, and you are officially ready to serve.
