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smash burger tacos
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5 from 3 votes

Street Corn Smash Burger Tacos

In this burger-taco mashup recipe, hamburger patties are pressed inside of flour tortillas and grilled on a hot pan yielding perfectly crusted thin and juicy burgers. They are then topped with street corn and a creamy jalapeno ranch sauce in this smash burger tacos recipe.  
Tip: make the street corn and creamy jalapeno a day or two ahead to make this recipe easier. They stay good in the fridge for up to 4 days.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Servings: 6 tacos
Author: Mallory Austin

Ingredients

  • 1.5 lbs ground hamburger 80/20
  • 6 flour taco-sized tortillas
  • salt and pepper to taste

Chuy's Cream Jalapeno

  • 3/4 cup cilantro leaves large stems removed
  • 1/2 cup pickled Jalapenos
  • 2 tablespoons juice from pickled Jalapenos
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 heaping tablespoon dry ranch seasoning Hidden Valley or similar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice, fresh
  • 1/4 cup buttermilk optional

Street Corn

  • 5-6 ears of corn husked and removed from the cob
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cojita cheese
  • 1/4 cup cilantro, minced large stems removed
  • 1 jalapeno, diced
  • 1/2-1 tsp chili powder
  • 1/2-1 tsp Tajin
  • 1/4 tsp salt
  • 2 tablespoons olive oil

Instructions

Street Corn Topping

  • Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.
  • In a large bowl, add in the mayonnaise, lime juice and lime zest, garlic, tajin and chili powder and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cojita cheese. Mix well until it's all combined and top with a sprinkling of additional cojita cheese, tajin and chili powder.

Creamy Jalapeno Sauce

  • In a food processor (or blender works too), purée cilantro leaves with the pickled jalapenos and 2 tbsp of their juice. Purée until as minced as possible, scraping down the sides a few times.
  • Put the mayo and sour cream in a mixing bowl. Add the ranch seasoning, garlic powder, and salt. Mix well to combine.
  • Pour cilantro mixture directly into the sour cream mixture. Stir to combine. Add lime juice, then a little buttermilk if needed to thin it out, a splash at a time until you reach desired consistency.

Cook the Smash Burgers

  • Separate the hamburger meat into 3.5 ounce portions and press into 6” inch flour tortilla shells into a thin even layer, slight overlapping the edges of the tortilla (as it shrinks as it cooks down). Season with salt and pepper.
  • In a griddle or large skillet over high heat, cook the tortillas burger side down. Use a spatula or burger press to press firmly on each tortilla and cook undisturbed for 2-3 minutes. With a spatula scrape underneath the burgers and flip the tortilla and cook another 1-2 minutes.

Add Toppings

  • Remove the smash burgers and add a scoop of the street corn, creamy jalapeno and hot sauce and a sprinkle of cojita or queso fresco cheese if desired.

Notes

Tip: make the street corn and creamy jalapeno a day or two ahead to make this recipe easier. They stay good in the fridge for up to 4 days.