Smash Burger Big Mac Tacos (Viral TikTok Recipe!) (2024)

Last Updated on February 1, 2024 by Jean Choi 3 Comments

Easy Big Mac Tacos born from the viral Smash Burger Taco trend on social media! These delicious tacos have all the flavors and ingredients of McDonald’s famous burger and special sauce loaded into small tortillas instead of hamburger buns. Perfect for a tasty taco Tuesday or any weeknight meal!

What Makes This Recipe Great

All the flavors of McDonald’s classic Big Mac in taco form! If you’ve seen the viral smash burger tacos circulating online, then you must give these Big Mac Smash Tacos a try! Juicy ground beef, loaded with cheese, lettuce, and pickles, and smothered in a delicious, homemade Big Mac sauce that tastes just like the real thing!

This recipe is a fun lunch or dinner idea for the whole family. Even better, this is a viral recipe that is so easy to make and can be made gluten-free as well (just use corn tortillas!). These burger tacos are the perfect recipe when you need an easy weeknight dinner that feels like fast food but is healthier, budget-friendly, and soooo delicious!

Watch a Short Video of This Recipe

Ingredients Notes

Big Mac Sauce

The delicious Big Mac Sauce is what really makes this recipe shine, so don’t skip on it! You can add ketchup to it if you want, but the original sauce is made without it.

• Mayonnaise
• Sweet pickle relish
• Yellow mustard
• Apple cider vinegar: White vinegar will also work if that’s what you have on hand.
• Onion powder
• Paprika
• Garlic powder
• Ketchup: Optional

Big Mac Tacos

• Small tortillas: You can use small flour tortillas or corn tortillas. Make sure they are the “street taco” size.
• Lean ground beef: I used 90/10 and formed into beef patties. You could also use ready-made burger patties if preferred. For a leaner option, try ground turkey.
• Salt and black pepper
• Avocado oil
• American cheese slices: I used a slice of American cheese on each burger, but you can use cheddar cheese instead if preferred.
• Shredded iceberg lettuce
• Dil pickles

Step-by-Step Instructions

1. Make the Big Mac sauce first by stirring all ingredients together in a small bowl until combined. The original Big Mac sauce doesn’t have ketchup, but you can taste it and add it in if you prefer. Set aside in the fridge.
2. Have your shredded lettuce and pickle slices ready for serving. The tacos will cook fast, and you want to add the toppings before the dish gets cold.
3. Place tortillas down flat, then divide ground beef into 8 equal portions. Roll each portion into a ball and place it at the center of each tortilla.
4. Press the meat flat into a circle until it almost reaches the edge of the tortilla. Sprinkle the meat with salt and pepper.
5. Heat a large skillet over medium-high heat and add a thin layer of oil.
6. Once the oil starts smoking, place the tortillas on the pan beef side down. Fit as many in the pan as you can without overlapping (you’ll cook these in batches). Press down as much as you can (I placed a Dutch oven on top to flatten), and cook for 2 minutes until the meat gets golden brown.
7. Flip the tortillas, and add a slice of cheese on top. Cover the pan for 1-2 minutes and let the cheese melt.
8. Remove from the pan, then repeat with the rest of the tortillas. You can keep the cooked ones in a 200-degree oven so they stay warm until ready to eat.
9. Top with pickles, shredded lettuce, and a drizzle of Big Mac sauce. Enjoy!

Expert Tips

• Since these tacos are thin, they’ll cool quickly once cooked. To keep them warm before eating, you can place them in a 200-degree oven while you cook the rest of the tacos.
• Most of the recipes use flour tortillas, but I used corn tortillas to make it gluten-free. It turned out really delicious, so either one works – just make sure they are the small street taco-style tortillas

Storage Tips

These Big Mac tacos are best eaten immediately. However, you can store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer to retain the crispiness, but keep in mind that they may get a little soggy.

Recipe FAQs

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