Smash Burger Tacos on the Blackstone (or Any Flat-Top)

The most viral backyard cooking trend of 2026. Ground beef smashed directly onto a flour tortilla on a ripping hot griddle — charred, juicy, cheesy, and done in under 5 minutes per taco. If you have a Blackstone, Camp Chef, or any flat-top, this is your weekend cook.

Ingredients (makes 8 tacos): 1.5 lbs 80/20 ground beef · 8 small flour tortillas · 8 slices American cheese · salt and coarse pepper · oil or butter for the griddle
Burger sauce: ½ cup mayo · 2 tbsp ketchup · 1 tbsp yellow mustard · 1 tbsp dill pickle relish · 1 tsp garlic powder
Toppings: shredded iceberg lettuce · diced white onion · sliced pickles · hot sauce

1. Mix burger sauce and refrigerate. Have all toppings ready before you start — these cook fast.
2. Divide beef into 8 balls (about 3 oz each). Don't overwork the meat.
3. Heat griddle to high. Add a thin coat of butter or oil.
4. Drop a beef ball onto the griddle. Immediately lay a flour tortilla on top and smash down hard with a heavy spatula — press the meat thin all the way to the tortilla edge. Season the beef with salt and pepper.
5. Cook meat-side down 3 minutes until you see a browned crust forming around the edges. Flip the whole taco — tortilla now faces down. Lay cheese on the meat immediately.
6. Cook 1–2 minutes to crisp the tortilla side. Remove, add toppings and sauce, fold in half. Eat immediately.

80/20 beef is non-negotiable — leaner ground beef won't smash properly or deliver the right crust. The tortilla fuses to the meat and crisps on the flip. Works on any camp griddle or cast iron. Six fit easily on a 36-inch Blackstone at once.