+BUY PRODUCTS
- SAUCES
- RUBS
- MELTDOWN DRY GLAZE
- MEATS
- POPCORN
- APPAREL
- BOOK - BBQ Revolution
- GIFTS
- ALL PRODUCTS
+RESTAURANT
- Restaurant Website
- Catering
REVIEWS
+ABOUT
Find Local
Wholesale
Sign In

French Fry Seasoning Smashburger Tacos

Name: French Fry Seasoning Smashburger Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-Apr
Cuisine: American / BBQ
Ingredients: 1 pound ground beef; 8 small flour tortillas; ½ onion, thinly sliced; 1 jalapeño, thinly sliced; Meat Mitch French Fry Seasoning, to taste; 8 slices cheese; Pickle slices, for topping; 1 tablespoon mayonnaise; 2 tablespoons Meat Mitch Yellow Brick Road Mustard Sauce; Meat Mitch French Fry Seasoning, to taste (for the burger sauce)

Ground beef smashed straight onto tortillas with onions, jalapeños, and Meat Mitch French Fry Seasoning, topped with cheese and a Yellow Brick Road burger sauce.

Time, Servings and Calories are estimated.

Prep 10 min

Cook 10 min

Total 20 min

Serves 6-Apr

Calories 420

Ingredients

1 pound ground beef
8 small flour tortillas
½ onion, thinly sliced
1 jalapeño, thinly sliced
Meat Mitch French Fry Seasoning, to taste
8 slices cheese
Pickle slices, for topping
1 tablespoon mayonnaise
2 tablespoons Meat Mitch Yellow Brick Road Mustard Sauce
Meat Mitch French Fry Seasoning, to taste (for the burger sauce)

Instructions

Make the burger sauce: in a small bowl, combine the mayonnaise and Yellow Brick Road Mustard Sauce. Add a sprinkle of French Fry Seasoning and stir until smooth. Set aside.
Build the smashburger tacos: divide the ground beef evenly among the tortillas. Press a thin layer of beef directly onto one side of each tortilla, spreading almost to the edges. Top with thinly sliced onions and jalapeños, pressing gently into the meat. Generously season with French Fry Seasoning.
Hit the griddle: preheat your Weber Slate griddle over medium-high to high heat. Place each tortilla beef-side down onto the hot griddle and use a spatula or burger press to firmly smash it against the surface. Cook until the beef develops a crispy, browned crust.
Flip and toast: flip each taco so the tortilla is directly on the griddle. Toast until lightly golden and crisp.
Add the cheese: top the hot beef with a slice of cheese and continue cooking until melted, then remove from the griddle.
Load 'em up: top each taco with pickle slices and a generous drizzle of the Yellow Brick Road Burger Sauce. Fold and serve hot.
Mitch Tip: the secret is getting the beef thin and smashed hard against the hot griddle -- maximum contact with the Slate builds crispy, caramelized edges before you flip.