Big Mac Smash Tacos

Name: Big Mac Smash Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 Flour tortillas; 1 lb 80/20 ground beef; 1.5 cups American cheese; 1 cup Finely shredded iceberg lettuce; 2 tbsp Dill pickles; 0.5 cup Big Mac sauce (mayo, relish, mustard, vinegar)

Smash patty in a taco with Big Mac sauce and lettuce.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 25m
Serves: 6
Level: Easy

Ingredients

6servings

Flour tortillas4
80/20 ground beef1 lb
American cheese1 ½ cups
Finely shredded iceberg lettuce1 cup
Dill pickles2 tbsp
Big Mac sauce (mayo, relish, mustard, vinegar)½ cup

Instructions

1
Press & sear
Press a small ball of ground beef completely flat across the entire surface of a flour tortilla.
2
Griddle & mark
Place the assembly meat-side down onto a blazing hot griddle, smashing it further.
3
The meat
The meat adheres to the tortilla as it cooks.
4
Melt cheese
Flip the entire disc, place american cheese on the cooked beef to melt, and top with lettuce, pickles, and special sauce.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 407
Fat: 28g
Carbs: 17g
Protein: 23g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 5 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Burger smasher / bacon press — Firm, even pressure is what maximises contact with the surface and builds the crust.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.