Smash burger tacos with special sauce
35 min · 60 g protein · 441 cals / serving
The viral cheeseburger taco: a thin layer of lean beef smashed straight onto a small egg-white wrap and seared until the two fuse into one browned, beefy shell. Melted cheese, shredded lettuce, pickles, onion and a tangy special sauce made with Greek yogurt finish it like the drive-through burger it copies, with sesame seeds toasted onto the wrap for the bun.
Ingredients
Special sauce
- 2/3 cup nonfat Greek yogurt
- 1 1/2 tbsp relish, sweet pickle relish
- 2 tsp yellow mustard
- 1 tbsp light mayonnaise
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Tacos
- 1 1/3 lb ground beef (95% lean)
- 12 small (6-inch) egg white wrap, about 30 g each
- 1/2 small white onion, very finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp sesame seeds
- 6 slices reduced-fat american cheese, halved
To serve
- 2 cups iceberg lettuce, finely shredded
- 24 slices reduced sodium dill pickles
Steps
- Stir the yogurt, relish, mustard, mayonnaise, paprika, garlic powder and onion powder together and chill the sauce while you cook.
- Keep the beef in the fridge until you need it. Divide it into 12 balls of about 50 g. Press a few sesame seeds into one side of each wrap and lay it seed side down. Set a ball of beef on each wrap, cover with a square of parchment and press it flat with the bottom of a pan or a sturdy spatula, until the beef is a thin, even layer reaching almost to the edge. Peel off the paper, season with the salt and pepper, and press a little of the diced onion into the meat.
- Heat a large nonstick skillet over medium-high heat. Lay the tacos in, beef side down, and cook 2–3 minutes without moving them, until the beef is deeply browned. Flip, lay half a cheese slice on each and cover the pan for 1–2 minutes, until the wrap is golden in spots and the cheese melts. Thin patties like these reach 160°F by the time they are browned through. Work in batches.
- Top each taco with lettuce, pickles and a spoonful of special sauce, fold, and eat right away.
Good to know
Can I use tortillas instead?
Yes, the method is the same. Small flour tortillas are the original and turn crisp where the beef fuses to them; low-carb high-fiber tortillas behave the same way. Corn tortillas give the crunchiest shell but crack when folded, so warm them for a few seconds first. Each adds more calories than the egg-white wraps and lowers the score noticeably (small flour tortillas: about 41 instead of 77), so keep the beef lean if you switch.
My beef won't stick to the wrap.
Press harder and make sure the meat is cold. Very lean beef has little fat to bind it, so a firm press and an undisturbed sear are what weld the two together. Use a nonstick pan; egg-white wraps stick to bare steel.
Per
- Calories
- 122
- Protein
- (56%)
- 17 g
- Fat
- (33%)
- 4 g
- Carbohydrates
- (11%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 363 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1765 kcal goes into the pot and 1578 g of ingredients comes out as about 1450 g of food: 122 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.