Sourdough Smash Burger Tacos with Sharp Cheddar are a crispy, cheesy twist on taco night.
- introduction — Sourdough Smash Burger Tacos with Sharp Cheddar
- why make this recipe — Sourdough Smash Burger Tacos with Sharp Cheddar
- how to make Sourdough Smash Burger Tacos with Sharp Cheddar
- Ingredients — Sourdough Smash Burger Tacos with Sharp Cheddar
- Directions — Sourdough Smash Burger Tacos with Sharp Cheddar
- how to serve Sourdough Smash Burger Tacos with Sharp Cheddar
- how to store Sourdough Smash Burger Tacos with Sharp Cheddar
- tips to make Sourdough Smash Burger Tacos with Sharp Cheddar
- variation (if any) — Sourdough Smash Burger Tacos with Sharp Cheddar
- FAQs — Sourdough Smash Burger Tacos with Sharp Cheddar
introduction — Sourdough Smash Burger Tacos with Sharp Cheddar
Sourdough Smash Burger Tacos with Sharp Cheddar mix burger flavor, melted cheese, and crisp tortillas in one bite. This recipe is quick to make and feels like a fun dinner for any night.
If you want another bold burger idea, try the rich flavors in caramelized onion and garlic burger with creamy herb sauce for more inspiration.
why make this recipe — Sourdough Smash Burger Tacos with Sharp Cheddar
Sourdough Smash Burger Tacos with Sharp Cheddar turn simple ingredients into a crunchy, cheesy meal. They use sourdough discard so you waste less and get extra flavor.
This dish is great for busy nights and for serving a hungry group. Pair with a simple side like the easy potato idea in cheesy jackets with tuna and spring onions.
how to make Sourdough Smash Burger Tacos with Sharp Cheddar
Follow these clear steps to build the tacos. Work in order so tortillas, sauce, and beef all finish hot.
- Make the tortilla dough and let it rest.
- Prepare the burger sauce and chill.
- Cook the tortillas and keep them warm.
- Form beef balls, season, then smash and cook under a tortilla.
- Flip, add cheese, cover, and melt.
- Top with cabbage, pickles, and sauce before serving.
For other fun burger ideas, see eggs on burgers on beans on toast with bacon.
Ingredients — Sourdough Smash Burger Tacos with Sharp Cheddar
- Sourdough Tortillas:
- 1/2 cup sourdough discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- Creamy Burger Sauce:
- 1/2 cup mayonnaise
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Dijon-style mustard
- 2 tablespoons finely minced pickles
- 1 tablespoon pickle brine
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire-style sauce
- Pinch of black pepper
- Burger Tacos:
- 1 pound ground beef
- Salt and black pepper, to taste
- 4 sourdough tortillas
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups finely shredded cabbage
- Sliced pickles
- Prepared burger sauce
Directions — Sourdough Smash Burger Tacos with Sharp Cheddar
- Make the Tortilla Dough:
- In a large bowl, stir sourdough discard, olive oil, and water until smooth.
- Add flour and salt. Mix to a soft dough.
- Knead 1–2 minutes until no dry spots remain. Cover and rest 30 minutes.
- Prepare the Burger Sauce:
- Mix mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, honey, Worcestershire-style sauce, and black pepper.
- Cover and refrigerate until ready.
- Cook the Tortillas:
- Heat a large skillet over medium-high.
- Divide dough into 10 pieces. Roll each thin, about 1/8 inch thick.
- Cook 1 minute per side until bubbles and light golden spots form. Stack and keep warm.
- Prepare the Beef:
- Divide ground beef into 4 portions. Roll into loose balls.
- Season lightly with salt and black pepper.
- Smash and Cook:
- Heat a heavy skillet on high until very hot.
- Place a beef ball in the pan and lay one tortilla on top immediately.
- Press down firmly with a spatula until beef spreads thin. Cook about 3 minutes until well browned and crisp.
- Flip and Melt the Cheese:
- Flip so beef side faces up. Reduce heat to medium.
- Sprinkle with shredded cheddar, cover, and cook 1–2 minutes until cheese melts and tortilla heats through.
- Assemble and Serve:
- Transfer to a plate. Top with shredded cabbage, sliced pickles, and burger sauce.
- Serve hot and crispy.
how to serve Sourdough Smash Burger Tacos with Sharp Cheddar
Serve Sourdough Smash Burger Tacos with Sharp Cheddar hot from the pan so the tortilla stays crisp. Add extra sauce on the side for dipping.
Offer simple sides like fries, a green salad, or pickled veggies to balance the rich flavors.
how to store Sourdough Smash Burger Tacos with Sharp Cheddar
- Short term: Keep leftovers in an airtight container in the fridge up to 2 days.
- Reheat: Warm in a skillet over low heat to help crisp the tortilla again.
- Note: The tacos are best eaten the same day for maximum crispness.
tips to make Sourdough Smash Burger Tacos with Sharp Cheddar
- Use very hot pan heat to get a good crust on the beef.
- Press the beef thin and quick so it crisps without overcooking.
- Keep shredded cheddar ready to go so it melts fast after flipping.
- Rest tortilla dough 30 minutes for easier rolling.
variation (if any) — Sourdough Smash Burger Tacos with Sharp Cheddar
- Swap sharp cheddar for pepper jack for heat.
- Use turkey or plant-based meat for a lighter option.
- Add sliced onions or jalapeños before melting cheese for extra flavor.
FAQs — Sourdough Smash Burger Tacos with Sharp Cheddar
Q: Can I make the tortillas ahead?
A: Yes. You can cook them and store in the fridge for 1–2 days. Reheat in a dry skillet.
Q: What beef is best for Sourdough Smash Burger Tacos with Sharp Cheddar?
A: Use ground beef with some fat, like 80/20, for good flavor and crisp edges.
Q: Do I need any tools to press the burgers?
A: No special tool is required, but a heavy spatula or a burger press helps. Buy it here.
Q: Can I freeze the cooked tacos?
A: You can freeze the beef patties, but tortillas will lose crispness. Reheat in a hot skillet to improve texture.
Sourdough Smash Burger Tacos with Sharp Cheddar
Ingredients
Sourdough Tortillas
- 1/2 cup sourdough discard
- 1/4 cup olive oil
- 1/3 cup water
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
Creamy Burger Sauce
- 1/2 cup mayonnaise
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Dijon-style mustard
- 2 tablespoons finely minced pickles
- 1 tablespoon pickle brine
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire-style sauce
- pinch black pepper
Burger Tacos
- 1 pound ground beef Use 80/20 for good flavor and crisp edges.
- to taste Salt and black pepper
- 4 sourdough tortillas
- 1 1/2 cups shredded sharp cheddar cheese Use ready to ensure fast melting.
- 1 1/2 cups finely shredded cabbage
- Sliced pickles
- Prepared burger sauce
Instructions
Make the Tortilla Dough
- In a large bowl, stir sourdough discard, olive oil, and water until smooth.
- Add flour and salt. Mix to a soft dough.
- Knead 1–2 minutes until no dry spots remain. Cover and rest 30 minutes.
Prepare the Burger Sauce
- Mix mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, honey, Worcestershire-style sauce, and black pepper.
- Cover and refrigerate until ready.
Cook the Tortillas
- Heat a large skillet over medium-high.
- Divide dough into 10 pieces. Roll each thin, about 1/8 inch thick.
- Cook 1 minute per side until bubbles and light golden spots form. Stack and keep warm.
Prepare the Beef
- Divide ground beef into 4 portions. Roll into loose balls.
- Season lightly with salt and black pepper.
Smash and Cook
- Heat a heavy skillet on high until very hot.
- Place a beef ball in the pan and lay one tortilla on top immediately.
- Press down firmly with a spatula until beef spreads thin. Cook about 3 minutes until well browned and crisp.
Flip and Melt the Cheese
- Flip so beef side faces up. Reduce heat to medium.
- Sprinkle with shredded cheddar, cover, and cook 1–2 minutes until cheese melts and tortilla heats through.
Assemble and Serve
- Transfer to a plate. Top with shredded cabbage, sliced pickles, and burger sauce.
- Serve hot and crispy.
