Name: Sourdough Smash Burger Tacos with Sharp Cheddar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion American
Ingredients: 1 lb 80/20 ground beef; 4–6 sourdough tortillas (store‑bought or homemade); 1–1 1/2 cups sharp cheddar cheese, shredded or thinly sliced; Salt and black pepper, to taste; Optional: garlic powder or onion powder; Olive oil or butter (for greasing the pan); Burger toppings: shredded lettuce, diced tomato, sliced pickles, red onion, ketchup, mustard, burger sauce, etc.

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Sourdough Smash Burger Tacos with Sharp Cheddar are the perfect mash-up of crispy smash burgers and cheesy tacos—all wrapped in a warm, tangy sourdough tortilla. I press seasoned beef right into the skillet on top of the tortillas, searing everything together until the meat is golden and the edges are crisp. Then I load it up with sharp cheddar and all my favorite burger toppings. It’s a fun, flavorful twist on taco night that hits every craving.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fun, and totally satisfying. The sourdough tortillas get perfectly crisp on the outside while staying chewy inside, and the smash burger technique adds deep flavor and texture. Sharp cheddar melts right into the beef, and I can top each taco just like a classic burger—pickles, lettuce, tomato, onions, sauce, you name it. Whether I’m feeding a crowd or just making a quick weeknight dinner, these always get rave reviews. Sourdough Smash Burger Tacos with Sharp Cheddar

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (80/20 for best flavor)
Sourdough tortillas (store-bought or homemade)
Sharp cheddar cheese, shredded or sliced
Salt and black pepper
Garlic powder or onion powder (optional)
Burger toppings: shredded lettuce, diced tomato, sliced pickles, red onion, ketchup, mustard, burger sauce, etc.
Olive oil or butter (for greasing the pan)

Directions

I preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
I divide the ground beef into small balls, about 2–3 ounces each.
I lay a sourdough tortilla in the hot skillet, then place a beef ball on top.
Using a spatula or burger press, I smash the beef directly into the tortilla, spreading it thin and pressing firmly so it sticks.
I season the beef with salt, pepper, and optional spices.
I cook for 2–3 minutes until the beef is deeply browned and crispy on the bottom.
I carefully flip the tortilla so the beef side is down, then sprinkle with sharp cheddar and cook for another 1–2 minutes until the cheese is melted and the tortilla is crisp.
I remove it from the skillet and repeat with the remaining tacos.
I serve them warm, loaded with classic burger toppings.

Servings and timing

This recipe makes about 4–6 tacos, depending on tortilla size and how much meat I use per taco. It takes around 15 minutes to prep and 15 minutes to cook, so dinner is ready in 30 minutes or less.

Variations

Sometimes I swap the cheddar for pepper jack or American cheese for a different flavor. I’ve also mixed finely chopped onions into the beef before smashing, like an Oklahoma-style burger. If I want to make it spicy, I add sliced jalapeños or a drizzle of hot sauce. For a vegetarian version, I use plant-based ground and dairy-free cheese—it still turns out crispy and satisfying.

Storage/Reheating

I store leftovers in the fridge for up to 2 days, though these are best fresh. To reheat, I warm them in a skillet over medium heat until the tortilla crisps back up and the cheese melts. I avoid microwaving, since it softens the texture. If I’ve prepped the components ahead, I store the cooked beef and tortillas separately and assemble fresh when ready. Sourdough Smash Burger Tacos with Sharp Cheddar

FAQs

Can I use regular tortillas instead of sourdough?

Yes, but I love the tang and texture sourdough brings. Regular flour tortillas work just fine if that’s what I have on hand.

What’s the best ground beef for smash burgers?

I go for 80/20 ground beef for a juicy, flavorful result. Leaner beef can get dry, especially when cooked thin and crispy.

Do I need a press to smash the burgers?

No, I just use a heavy spatula or even the bottom of a small pan. The key is pressing firmly and evenly.

Can I make these in advance?

I cook the beef ahead and reheat quickly in a hot skillet when ready to serve. I wait to assemble the tacos until just before eating so the tortillas stay crisp.

How do I keep the tacos from getting soggy?

I serve them right after cooking and don’t overload them with too many wet toppings. A quick toast in the skillet helps keep the tortillas crisp on both sides.

Conclusion

Sourdough Smash Burger Tacos with Sharp Cheddar are everything I love about burgers and tacos rolled into one crispy, cheesy bite. They’re quick to make, full of flavor, and totally customizable for any craving. Whether I’m making a casual dinner or something fun for friends, these tacos always bring big flavor and serious satisfaction.