Equipment Needed
- Large cast iron skillet or heavy-bottomed griddle
- Spatula (a sturdy, flat-edged one is best for smashing)
- Mixing bowls
- Measuring spoons
- Box grater (if shredding your own cheese)
Step-by-Step Instructions
First, I make the iconic “burger sauce” by whisking together the ketchup, yellow mustard, mayonnaise, and Worcestershire sauce in a small bowl. I set this aside, letting the flavors marry. Then, in a larger bowl, I gently combine the ground beef with the garlic powder, a generous pinch of salt, and a few cracks of black pepper. I’ve learned the hard way not to overmix—just combine until uniform, or the beef can become tough.
Next, I heat my cast iron skillet over medium-high heat until it’s seriously hot. While it heats, I assemble my station: the beef mixture, diced onion, shredded cheese, softened butter, and tortillas. I divide the beef into eight small, loose meatballs. I place one meatball in the dry, hot skillet and immediately press it down hard with my spatula into a very thin, uneven patty. I scatter some of the diced onion right on top of the patty and press it in. I let it cook, untouched, for about 90 seconds until the edges are dark and crispy.
Now, for the flip and build! I carefully scrape up the smash patty (onions and all) and flip it. I cook it for just another 30 seconds on the second side, then transfer it to a plate. I repeat this to make all eight smash patties. Once they’re done, I wipe the skillet clean and reduce the heat to medium. I butter one side of a tortilla and place it butter-side down in the skillet. On one half, I layer a handful of cheese, two smash patties, a generous drizzle of my burger sauce, and another handful of cheese.
Finally, I fold the bare tortilla half over the filling, pressing down gently. I let it cook for 2-3 minutes until the bottom is golden brown and crisp, then I carefully flip it with my spatula. I cook the other side for another 2-3 minutes until the cheese is utterly molten and the tortilla is perfectly toasted. I slide it onto a cutting board, let it rest for a minute (this prevents a cheese lava eruption when you cut it!), then slice and serve immediately.(See the next page below to continue…)