Ingredients:

  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp dill pickle relish
  • 1 tsp white vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 lb lean ground beef
  • 8 small (6-inch) flour tortillas
  • 8 slices American cheese
  • 2 cups shredded iceberg lettuce
  • 1/2 cup finely diced white onion
  • 16 dill pickle slices
  • 1 tbsp neutral oil

Instructions:

  1. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp dill pickle relish, 1 tsp white vinegar, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Place the sauce in the refrigerator to chill for 15 minutes.
  2. Divide 1 lb lean ground beef into 8 equal balls of approximately 2 oz each, keeping the meat loose.
  3. Heat a cast iron skillet or Blackstone grill to medium-high (400°F to 450°F / 200°C to 230°C) and add 1 tbsp neutral oil.
  4. Place one beef ball on the hot surface and immediately press a flour tortilla directly on top of the meat. Using a flat-edged metal spatula and a square of parchment paper to prevent sticking, press down firmly until the beef is smashed thin and covers most of the tortilla.
  5. Cook for 2-3 minutes without moving until the beef is fully seared and releases naturally from the pan. Flip the taco so the tortilla side is touching the heat, and immediately place one slice of American cheese on the beef.
  6. Cook for another 60-90 seconds until the tortilla is golden brown and the cheese is melted. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C). Remove from heat and place on a warm plate. Cook in batches if they do not fit in one layer.
  7. Fold each taco in half and fill the center with a handful of shredded iceberg lettuce, diced white onion, and 2 dill pickle slices. Drizzle the chilled signature sauce over the toppings.