Start by heating a small skillet with a bit of oil. Cook the chopped onions over medium heat for 5–7 minutes until golden and soft. In a bowl, mix together the cooked onions, mayonnaise, Dijon mustard, minced garlic, salt, and pepper. This savory, creamy sauce is the secret weapon of these smashed burger tacos. Set aside or refrigerate until assembly.

In a large bowl, combine ground beef with salt, pepper, chili powder, and garlic powder. Mix gently—just enough to incorporate the seasonings—then divide into 4 to 6 loose balls.

Heat a cast iron skillet or griddle over medium-high heat. Once hot, add a beef ball and smash it down flat using a burger press or spatula to form a thin patty. Let it cook undisturbed for 2–3 minutes until the bottom is browned and crispy.

Here’s the twist:

Place a tortilla directly on top of the cooking patty and gently press it down so it sticks.

Cook for 30–60 seconds, then flip the whole thing so the tortilla is now on the bottom.

Immediately place a slice of cheddar cheese on top of the patty.

Cook for another 1–2 minutes, or until the tortilla is golden and slightly crispy, and the cheese is melted.

Repeat for the remaining patties.

Spread a spoonful of the onion-mayo dressing inside each taco (on the cheesy side). Then add your toppings—lettuce, tomato, pickles, onions, and extra sauce if desired. Fold and serve warm.