Just in time for the Super Bowl, I finally had to try the viral smash tacos, and let’s just say, I waited too long. These deserve all the hype!
I had to put my own twist on them and so I made In-N-Out Animal Style Smash Tacos!
The beef is seasoned from within, then gets a legendary mustard-sear on a hot griddle, creating an unbelievably savory crust. Layered with melty American cheese, sweet caramelized onions, and that irresistible spread, these will disappear before kick down (touchdown?).
Helpful Tools
I finally got a burger press and honestly, I can’t believe I waited this long to get one! I love making smash burgers and it also really helps with getting a nice sear on steaks. You can use something with a flat bottom to press out the burger if you don’t have one of these!
Seasoned Cast Iron Skillet or Non-Stick Pan
I used my enameled cast iron skillet to make these burgers which gives them the perfect crispy edges! If you’re in the market for a great cart iron skillet that is not as fancy as a Le Creuset or Staub, this one is amazing!
The best part of this dish is you can basically prep everything up to one day ahead of time so by game day, all you’re doing is searing the burgers which takes about three minutes!
When I tell you, after one bite you are going to feel l like you ascended to a different world, I am not exagerating!
In-N-Out “Animal-Style” Smash Tacos
- Prep Time: 30 minutes
- Cook Time: 3-2 minutes
- Total Time: 0 hours
- Yield: 8–10 tacos 1x
Ingredients
For the Burger
- 1 lb Ground Chuck (80/20 fat ratio is key for the sear!)
- 2 tsp kosher salt
- 1 tsp Garlic powder
- 1 Tbsp Worcestershire sauce
For the Taco
- 8–10 small flour tortillas (street taco size, approx. 4.5 inches)
- 1 Tbsp yellow mustard (per taco, for searing)
- 8–10 slices American cheese
The Toppings
- 1 large yellow onion, finely diced
- 2 Tbsp butter
- 2 cups iceberg lettuce, finely shredded (chilled and crisp!)
The Secret Spread
- 1/4 cup mayonnaise
- 2 Tbsp ketchup
- 1 Tbsp finely chopped bread & butter pickles (about 2–3 pickles)
- 1/2 tsp pickle juice
- 1/2 tsp yellow mustard
- 1/4 tsp kosher salt
Instructions
Step 1: Prep Ahead (Do this the day before or morning of!)
- Caramelize the Onions: In a large skillet over medium-low heat, melt the butter. Add diced onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until they are golden brown and jammy. Set aside to cool, then refrigerate until needed. These can be gently reheated or served room temp.
- Mix the Spread: Whisk all of the spread ingredients in a small bowl until combined. Cover and refrigerate.
- Season the Beef: In a bowl, gently mix the salt, garlic powder, onion powder, and Worcestershire sauce into the ground chuck. Form into 1.5–2 ounce balls (roughly golf-ball sized). Place them on a plate, cover, and refrigerate.
- Shred Lettuce: Shred your iceberg lettuce and keep it in an airtight container in the fridge so it’s super crisp.
Step 2: Game Day! Sear & Assemble
You’ll want to serve these right after searing them and they come together quick, so be sure to make them near the time people have already arrived or when everyone wants them! You can also keep them on a sheet tray in the oven on Warm as you make them all.
- Heat the Griddle: Get a cast-iron skillet or flat-top griddle hot over medium-high heat. You don’t need oil if your pan is well-seasoned or non-stick. Otherwise, add 1/2 Tbsp oil.
- The Smash: Add 1 Tbsp of mustard on the bottom of the cast-iron (like In n Out does!). Place a beef ball on top of the mustard. Immediately place a tortilla directly on top. Using a heavy spatula or burger press, smash down until the meat is paper-thin and extends to the edges of the tortilla.
- The Flip: Let it sear for 2-3 minutes until the meat edges are dark brown and crispy. Flip the entire taco so the mustard-seared beef is facing up, and the tortilla is now on the griddle.
- Melt & Assemble: Immediately place a slice of American cheese on the meat. Let the cheese slightly melt while the other side of the tortilla heats up. Remove after about 30 seconds.
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Finish: Fold in half to make a taco shape and to continue to let the cheese melt. At this point you can serve it for someone to add their toppings (grilled onion, shredded lettuce and secret sauce) or place on a sheet tray and keep it in the oven on Warm. Repeat with remaining beef and tortillas!
Note: The first few tacos might take 3-4 minutes to get that nice sear on the meat but as you continue going the pan will become scorching hot. Be sure to turn the heat down (or even off) to let it cool for a minute so as not to burn your 7th or 8th smash taco!
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