Australian🥩 Meat

High Protein Smash Burger Tacos

Name: High Protein Smash Burger Tacos
Total time: 30 min
Yield: 10 servings
Cuisine: Australian
Ingredients: 900 g Lean ground beef; 2 tsp Onion powder; 2 tsp Garlic powder; 1 tsp Smoked paprika; 10 Mini flour tortillas; 10 Cheese slices; ~1 tsp Salt; ~½ tsp Black pepper; 150 g High protein yogurt; 2 tbsp Light mayonnaise; 1 tbsp Tomato ketchup; 2 tsp Yellow American mustard; 1 tsp Pickle juice; 120 g Iceberg or romaine lettuce, shredded; 1 White or yellow onion, diced; 2 Dill pickles, diced; ~2 tbsp Oil for cooking

⏱ 30 min🍽 Serves 10

This high-protein smashed burger taco recipe is perfect for meal prep or a quick weeknight dinner. Made with lean ground beef formed into patties, smashed flat on flour tortillas, topped with melted cheese, crisp lettuce, diced onion, pickles, and a smoky yogurt-based sauce. Packed with flavour and high in protein, it's ideal for staying on track with fitness goals.

High-proteinLow-cal

Adapted from a video by Chef Jack Ovens

The HIGH PROTEIN Smash Burger Tacos I Can’t Stop Making

Watch on YouTube

Ingredients

Lean ground beef900 g
Onion powder2 tsp
Garlic powder2 tsp
Smoked paprika1 tsp
Mini flour tortillas10
Cheese slices10
Salt~1 tspest.
Black pepper~½ tspest.
High protein yogurt150 g

Steps

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1
Make the sauce by combining high protein yogurt, light mayonnaise, tomato ketchup, yellow mustard, pickle juice, garlic powder, and smoked paprika. Season with a pinch of salt and cracked black pepper, then mix thoroughly until well combined. Transfer to a squeezy bottle if available and refrigerate until ready to serve.
2
Prepare the toppings: peel and halve the onion, then slice thinly and dice into small pieces. Slice dill pickles into thin strips and then dice into small chunks. Rinse the lettuce thoroughly and shred thinly.
3
Prepare the beef mixture: place lean ground beef in a bowl and add onion powder, garlic powder, smoked paprika, a generous pinch of salt, and cracked black pepper. Mix gently with clean hands until spices are evenly distributed throughout the meat, taking care not to overwork it.
4
Divide the beef mixture into 10 equal portions of about 90–95 grams each and gently roll into balls. They do not need to be perfectly shaped since they will be smashed flat.
5
Place one beef ball on a tortilla and press it down with your hand, spreading it across the surface. Flatten as much as possible; it is okay to leave a small lip around the edge. A burger press can be used if available to compress further.
6
Heat a large pan over medium-high heat until very hot. Add spray oil or a small amount of regular oil. Place the beef-topped tortillas meat-side down and press gently to ensure they lie flat. Sear for about 2–3 minutes until a golden crust forms, optionally using a weight to keep them compressed.
7
Carefully flip the tortillas over. Place cheese slices on top and toast until the cheese melts and the tortilla bottom turns golden and crispy. Remove from the pan and transfer to a plate; the cheese will continue melting.
8
Assemble the tacos: place a mound of shredded lettuce on top of the cheese, then add diced onion and pickles, and finish with a drizzle of sauce.
9
For meal prep storage: keep the beef and tortilla together but separate from fresh toppings and sauce. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months. When ready to eat, reheat the beef and tortilla in a microwave, pan, or air fryer for a few minutes until hot, then add fresh toppings and sauce.

High Protein Smash Burger Tacos

Ingredients

Steps

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