Ingredients:

  • 1/2 cup Mayonnaise
  • 2 tbsp Yellow mustard
  • 1 tbsp Sweet pickle relish
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1 lb Ground beef (80/20 lean-to-fat ratio)
  • 4 Large flour tortillas
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 1/2 tsp Onion powder
  • 8 Slices American cheese
  • 1 cup Sharp cheddar, shredded
  • 1/2 White onion, finely diced
  • 1/2 cup Dill pickle chips, patted dry

Instructions:

  1. Whisk the sauce. Combine the mayonnaise, yellow mustard, sweet pickle relish, smoked paprika, and garlic powder in a small bowl. Note: Making this first allows the flavors to meld while you prep the beef.
  2. Portion the beef. Divide your 1 lb of 80/20 ground beef into 4 equal sized balls, roughly 115 grams each. Handle the meat gently to keep the texture light.
  3. Perform the smash. Place one beef ball in the center of a flour tortilla. Cover it with a piece of parchment paper and press down firmly with a heavy plate or flat lid until the beef is spread thin, covering about 3/4 of the tortilla surface.
  4. Season the meat. Sprinkle the salt, pepper, and onion powder directly onto the raw beef layer.
  5. Heat the skillet. Place a cast iron skillet over medium high heat until it is shimmering and slightly smoking.
  6. The first sear. Carefully place the tortilla meat side down into the skillet. Press with a heavy spatula for 10 seconds to ensure total contact.
  7. Watch for crust. Cook for 2 to 3 minutes until you smell a deep, roasted beef aroma and see a mahogany crust forming at the edges.
  8. The flip. Slide a wide spatula under the tortilla and flip it over. The meat side should now be facing up, showing off that beautiful char.
  9. Layer the cheese. Immediately place two slices of American cheese and a handful of shredded cheddar onto the hot beef.
  10. Fold and crisp. Once the cheese begins to bubble, fold the tortilla in half. Cook for 60 seconds per side until the tortilla is golden brown and audibly crunchy when tapped with a spatula. > Chef's Tip: If you want an even more intense smash effect, use a second heavy pan to weigh down the tortilla during the initial 2 minutes of cooking. This forces the beef juices into the tortilla, creating a built in flavor bomb.