Smash Burger Street Tacos: Low-Cal Bites of Bliss

Greetings, culinary operatives! Today, we’re embarking on a deliciously daring mission where the burger meets the taco in a flavorful mash-up destined to shake up your meal routine. Picture this: the charred, cheesy glory of a classic smash burger enveloped in the tender embrace of a street taco tortilla. It’s not just a meal; it’s an edible experiment in cross-cuisine innovation. Prepare your taste buds for a deployment of delight with every bite. Let’s gear up and dive into the tasty world of Smash Burger Tacos!

Smash Burger Tacos

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

272

kcal

Ingredients

8 La Banderita Tortillas (Street Taco Size)
240g ground beef (85% lean)
Salt
Pepper
Garlic Powder
36g Roma tomatoes, chopped
60g iceberg lettuce, shredded
40g dill pickles, chopped
4 tsp yellow mustard
4 tsp reduced sugar ketchup
3 tsp mayonnaise
72g cheddar cheese, shredded

Directions

Prep the Toppings
Chop the Roma tomatoes and dill pickles
Shred the iceberg lettuce
Shred the cheese
Combine the chopped tomatoes and pickles in a bowl.
In another small bowl, mix the mustard, ketchup, and mayonnaise to make a sauce.
Prep the Smash Burger Tacos
While you're prepping, preheat a large skillet over medium heat. I prefer cast iron, but you can use whatever you like.
Divide the ground beef into 8 equal portions and roll into balls
Using plastic wrap, "smash" each ball onto a tortilla. You don't have to get all the way to the edges, but it's ideal if you can. You can use a rolling pin or a heavy skillet to help you smash.
Season each liberally with salt, pepper, and garlic powder.
Cook them meat-side down for about 2 minutes, and then flip over and cook the "backs" of the tortillas for 1 minute.
Top & Serve
Sprinkle each with shredded cheese as they come off of the skillet. Having an assistant in the kitchen can help.
Drizzle or spread a little of the sauce mixture onto each warm tortilla
Top with the tomato and pickle mixture, then add shredded lettuce
Serve your smash burger tacos immediately while warm

Meal Prep, Storage, & Reheating

For meal prep, keep the toppings in separate small storage bags. You can smash the meat onto the tortillas ahead of time, too. Just make sure and wrap them up with a layer of plastic wrap between each one. All you have to do is unwrap and cook as directed.

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Cliff Clavin Corner

Curbside Cuisine: A Delectable Dive into the Deep History of Street Food

Ah, street food. It’s the gastronomic jazz of urban eating—improvisational, expressive, and utterly delightful. From the bustling night markets of Taipei to the aromatic hot dog stands of New York City, street food vendors have been serenading the taste buds of passersby for centuries. Let’s embark on a culinary expedition to uncover how these heroes of the highway have shaped our eating habits, one bite-sized morsel at a time.

Origins of the Open-Air Eatery

Our story begins in the annals of ancient history. Picture the bustling markets of Rome, where vendors sold olives, bread, and the era’s version of fast food to citizens and senators alike. Fast forward to medieval times, where you’d find English peasants enjoying pies from street-side hawkers. It’s clear that from very early on, the need for quick, accessible eats was as much a part of society as the cobblestone roads were part of the cityscape.

The Industrial Age: Street Food’s Big Boom

With the advent of the Industrial Revolution came a surge in urbanization; people flocked to cities, factories buzzed, and time became a commodity. The working masses needed sustenance that was fast and affordable, and street food vendors answered the call with gusto. From the pretzel vendors of Philadelphia to the currywurst stands of Berlin, street food became an integral cog in the urban machine.

A Global Smorgasbord

Travel around the world, and you’ll see that each locale has put its unique spin on street cuisine. In Istanbul, you might encounter the balık-ekmek, a fish sandwich served straight from the boat. In Mumbai, your senses would be tantalized by vada pav, a spicy potato fritter nestled in a bread bun. This isn’t just food; it’s culture on a plate—or more aptly, in a napkin.

The Science of Street Food

Let’s don our food science hats for a moment. Street food thrives on the principles of culinary economy—maximizing flavor while minimizing overhead. Each dish offers a lesson in flavor profiles and cooking techniques, often perfected over generations. For instance, consider the humble taco. Its brilliance lies in its simplicity: a fresh tortilla, seasoned meat, and a splash of salsa. Yet, the precision in preparation and understanding of how heat affects tortilla texture and meat tenderness elevates it to a work of art.

The Modern Food Truck Movement

In recent years, the humble street food vendor has undergone a transformation, particularly in the U.S., where the gourmet food truck movement has brought street food from the fringe to the mainstream. These mobile eateries have introduced a new level of culinary sophistication to the streets, turning quick dishes into gourmet experiences. The food truck is less a vehicle and more a vessel carrying forward the rich tradition of street food into the modern age.

The Future Fork in the Road

What does the future hold for street food? As cities grow ever more populated and our lives increasingly hectic, the demand for quick, delectable, and diverse food options is only set to increase. Street food vendors will continue to evolve, perhaps incorporating more sustainable practices or even high-tech solutions like app-based ordering. The essence, however, will remain the same: to provide nourishment and pleasure in equal measure, to busy patrons on the go.

Conclusion

In the grand culinary concert of life, street food vendors are the unsung troubadours. They remind us that some of life’s most flavorful experiences come not from the fine dining eateries but from the flames of a roadside stand. As we continue to navigate the bustling byways of our fast-paced world, let us take a moment to savor these bites of history—a testament to human ingenuity and the universal joy of eating. So, next time you grab a bite at your local food truck or street vendor, remember, you’re not just eating; you’re partaking in a storied culinary tradition. Bon appétit, or as the street vendors might say, “Grab and go!”