Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 8 small (6-inch) flour tortillas
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp finely diced dill pickles
  • 1/2 tsp paprika
  • 8 slices American cheese
  • 2 cups shredded iceberg lettuce
  • 1/2 cup thinly sliced red onion
  • 1/4 cup sliced dill pickle chips

Instructions:

  1. In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, diced dill pickles, and paprika until smooth. Refrigerate until needed.
  2. Divide the ground beef into 8 equal balls, approximately 2 oz (56g) each.
  3. Place one beef ball on a screaming-hot cast-iron skillet or griddle, then immediately place a flour tortilla on top. Use a heavy-duty spatula to press down firmly until the beef is thin and covers most of the tortilla.
  4. Cook for 2–3 minutes without moving until the beef develops a dark brown crust and releases naturally from the pan.
  5. Flip the taco over so the tortilla is touching the heat. Immediately place a slice of American cheese on the beef side.
  6. Cook for an additional 1–2 minutes until the tortilla is golden brown and the cheese is fully melted.
  7. Remove from heat, fold the tortilla in half, and fill with shredded lettuce, red onion, and pickle chips. Drizzle with the prepared burger sauce.