Description
A genius taco-burger hybrid where thin, crispy smash burgers are seared directly onto tortillas and loaded with creamy jalapeño ranch and sweet, smoky street corn. Juicy, flavorful, and packed with texture—perfect for taco night with a twist!
Ingredients
Smash Burgers
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1.5 lbs ground hamburger (80/20)
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6 flour taco-sized tortillas
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Salt and pepper, to taste
Creamy Jalapeño Sauce (Chuy’s Copycat)
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3/4 cup cilantro leaves (large stems removed)
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1/2 cup pickled jalapeños
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2 tablespoons pickled jalapeño juice
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3/4 cup mayonnaise
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3/4 cup sour cream
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1 heaping tablespoon dry ranch seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1 tablespoon lime juice (fresh)
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1/4 cup buttermilk (optional, for thinning)
Street Corn Topping
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5–6 ears of corn (kernels removed)
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2 tablespoons olive oil
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1/3 cup mayonnaise
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1 garlic clove, minced
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1 lime (juiced and zested)
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1/3 cup sliced scallions
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1/3 cup grated cotija cheese
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1/4 cup cilantro, minced (large stems removed)
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1 jalapeño, diced
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1/2–1 teaspoon chili powder
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1/2–1 teaspoon Tajín
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1/4 teaspoon salt
Instructions
Heat olive oil in a large skillet over medium-high heat. Add corn kernels and sauté, stirring frequently, until charred and golden in spots (about 5–7 minutes). Let cool.
In a large bowl, mix mayonnaise, lime juice and zest, garlic, Tajín, chili powder, and salt. Stir in the cooled corn, scallions, jalapeño, cilantro, and cotija cheese. Toss to combine and set aside.
In a food processor or blender, purée the cilantro with pickled jalapeños and their juice until finely minced.
In a separate bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in the jalapeño-cilantro purée and lime juice. Add buttermilk, a splash at a time, to reach desired consistency.
Divide the ground beef into six 3.5-ounce portions. Press each portion directly onto a tortilla, spreading evenly to the edges (it will shrink during cooking). Season with salt and pepper.
Heat a griddle or large skillet over high heat. Place the burgers meat-side down and press firmly using a spatula or burger press. Cook undisturbed for 2–3 minutes until browned and crisp. Flip and cook tortilla-side for another 1–2 minutes until golden.
Top each taco with a scoop of street corn and a drizzle of creamy jalapeño sauce. Finish with extra cotija or queso fresco, and your favorite hot sauce, if desired. Serve immediately.
Notes
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The creamy jalapeño sauce and street corn can be made up to 2 days in advance and stored in the fridge—perfect for meal prep or parties.
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For even more flavor, grill the tortillas briefly before assembling for a charred edge.
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If cotija isn’t available, queso fresco or feta makes a great substitute.
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Want extra heat? Add a few dashes of hot sauce to the street corn or stir into the jalapeño sauce.