Step 1: Prep the toppings and sauce

Start by getting every topping prepped before you even turn on the heat, because the smash burgers cook in just a few minutes and are best eaten immediately while the tortillas are crisp and the cheese is melted. Finely shred the lettuce, dice the tomatoes and onion, and slice or chop the pickles, then keep everything in small bowls near your stove or griddle so assembly is fast and mess‑free.​​

In a small bowl, combine the mayonnaise, ketchup, mustard, dill pickle relish, a splash or two of the pickle juice, and a dash of Worcestershire sauce. Whisk until smooth, then taste and adjust with extra ketchup for more sweetness, mustard for more tang, or pickle juice for more brightness, finishing with a small pinch of salt and pepper so the sauce tastes balanced on its own and not flat once it hits the rich beef and cheese.​

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Step 2: Portion and season the beef

Divide the ground beef into six equal portions; each portion should be roughly 4 ounces, which gives a thin patty that can crisp without drying out. Gently roll each portion into a loose ball rather than packing it tightly, because a lightly formed ball flattens more easily and develops those lacy, crispy edges that make smash burgers so appealing.​​

Season the outside of each beef ball generously with salt and pepper just before cooking, or sprinkle the seasoning directly on the meat once it hits the hot surface, which helps build a flavorful crust. Keep the beef portions on a plate or tray in the fridge while you preheat your pan or griddle so the fat stays firm and the burgers sear instead of steaming.​​

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Step 3: Preheat and grease your cooking surface

Heat a flat‑top griddle or a large heavy skillet (cast iron is ideal) over medium‑high heat until it is very hot; a properly heated surface is key to getting that signature browned, crispy beef crust in just a couple of minutes. You should see a faint shimmer from the heat and hear an immediate sizzle when a tiny pinch of meat or water hits the surface.​​

Lightly grease the cooking surface with a thin film of neutral oil or a mix of oil and butter so the beef and tortillas do not stick while they sear. Avoid using too much fat, which can cause the tortillas to fry unevenly and burn at the edges before the meat is fully cooked.​

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Step 4: Smash the beef onto the tortillas

Place a few beef balls on the hot surface, leaving enough space between them for the tortillas to sit on top and spread out slightly as you smash. Immediately lay one flour tortilla over each portion of beef, centering it so the meat will press all the way to the edges for maximum crispy surface area and no dry tortilla bites.

Cover one tortilla‑topped beef ball with a piece of parchment paper, then use a heavy burger press or the flat bottom of a small cast‑iron pan to firmly press straight down, flattening the beef into a thin, even layer that almost reaches the edge of the tortilla. If you notice any thick or uneven spots, lift and shift the press slightly, then press again so the patty cooks uniformly and develops a consistent golden crust.​​

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Step 5: Sear until crispy, then flip and add cheese

Let the tortilla‑topped patties cook meat‑side down without moving them for a couple of minutes, long enough for the beef to brown well and the edges to turn deeply caramelized; this contact time is what creates the intense beef flavor. The tortilla will warm and start to lightly toast from the rising heat while the beef cooks, which makes it flexible but sturdy enough to fold.

Slide a sturdy spatula underneath each patty, scraping up any browned bits, and flip so the tortilla side now sits directly on the hot surface. Immediately add a slice of cheese to the exposed beef side of each one, letting the residual heat from the meat and griddle melt it into a gooey blanket that clings to the crispy edges.​​

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Step 6: Finish cooking and fold

Let the tortilla side cook for another minute or two, just until the underside turns golden and slightly crisp but still bends without cracking; this texture makes the smash burger easy to fold like a taco for handheld eating. Watch closely, because tortillas can go from perfectly toasted to overly dark quickly on a hot surface, especially if your pan has hot spots.​

When the cheese is fully melted and the beef is cooked through, transfer each cheesy tortilla burger to a tray or cutting board. Fold each one gently in half, pressing just enough to encourage it to hold that taco‑like shape while it cools slightly and the cheese sets.​

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Step 7: Sauce, top, and serve

Open each folded smash burger tortilla just enough to spoon in some of the burger sauce, spreading it along the inside seam so every bite gets a bit of tangy, creamy flavor. The sauce helps balance the richness of the beef and cheese, while the pickle elements echo the classic burger profile in a more concentrated way.

Add a small handful of shredded lettuce, a spoonful of diced tomatoes, a sprinkle of diced onion, and a few pieces of pickle inside each folded tortilla, letting the cool, fresh toppings contrast with the hot, crispy meat. Serve the smash burger tortillas immediately while they are still warm and crisp, with extra sauce on the side for dipping and any leftover toppings on the table so everyone can customize each piece to their liking.