Ingredients:
- 1 lb. ground beef, 80/20 fat percentage
- 2 tsp. garlic powder
- 1 tbsp. steak seasoning powder
- 6 6-inch flour tortillas
- 6 slices of cheese of choice
- Toppings: shredded lettuce, chopped onion and dill pickle chips
Directions:
- Place beef and seasonings in a medium bowl. Mix well and divide beef into 2½-ounce balls. Don’’t overwork hamburger or it will be tough. Put burger balls in the fridge until pan is preheated.
- Turn stove onto high heat, and allow ungreased pan to get ripping hot, hotter than you think is needed. This is important for getting crispy, juicy beef.
- Place a ball in the pan and set a 6-inch tortilla on top. Use a smashing tool to press down very firmly on top of the tortilla, smashing the meat until it is as thin as it goes. Cook for 1 minute and then press down on top of the tortilla again to get some of the fat out for the edges to cook in. Cook undisturbed for 2 to 3 minutes. Use a firm spatula to scrape underneath the burger and see if it is browned and crispy. If it’s not browned and crispy, increase the temperature a bit.
- Once browned and crisp, flip onto tortilla side and cook for another minute so the tortilla can crisp up. Top burger with cheese (Swiss or hot pepper for me), which will melt as the tortilla crisps.
- Remove from heat and top as desired. Try the burger sauce recipe.
