Greek-Inspired Smash Burger Tacos

Smash Burger Tacos are all over my TikTok feed lately. I’ve been seeing Big Mac-inspired ones that look so tasty, but it shouldn’t be surprising to you that as soon as I saw this trend I knew I needed to make a Greek version of it. These Smashed Burger Tacos are Greek-inspired with the ingredients and such a fun, quick dinner to make.

❤️ Why You’ll Love Smash Burger Tacos

• Healthy: These tacos are a good source of protein and are made with wholesome, healthy ingredients that are good for you.
• Easy: This recipe is really simple to put together but it doesn’t lack flavor.
• Delicious: I find this recipe to be so family-friendly because tacos are a great way to get your kids in the kitchen, adding their own toppings, and personalizing their tacos to be their own.

🍲 Ingredients

Chicken – For my Smash Burger Tacos I used ground chicken instead of beef. Chicken is leaner, which makes it a healthier source of protein. I also think that the chicken works so nicely with the Greek toppings and ingredients. However, you can totally make your own iteration of this recipe with your favorite ground protein.

Cabbage – For this recipe, I made a delicious cabbage slaw to top the tacos with. Green cabbage is an inexpensive ingredient that goes a long way. It’s so good for you too! It can help with digestion, immunity, and so much more. What I love about cabbage is that when you use it in a salad or slaw, you can store leftovers in the fridge and the cabbage doesn’t get soggy as quickly as lettuce.

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👩‍🍳 How to Make Smash Burger Tacos

Make the cabbage salad topping

1. To a medium bowl add the shredded cabbage and sprinkle over the salt. Use your hands to massage the cabbage with the salt for a few minutes – this helps to just slightly soften the cabbage.
2. To the cabbage add all of the remaining ingredients (pepper, olives, feta, dill, olive oil, red wine vinegar and dried oregano) and toss well. Set aside in the fridge.

Make the tacos

1. Mix the ground chicken, grated onion, pressed garlic, salt, pepper, olive oil, lemon zest, minced basil, minced mint and jalapeno.
2. Press 2 tbsp of the chicken mixture onto a tortilla, making sure it’s as thin as possible so it cooks quickly
3. Once hot, add 1 tbsp avocado oil to a cast iron or regular skillet and use a paper towel to swoosh it around the pan.  Heat over medium heat. Once hot, place the tortilla chicken side down. Flatten/smash it into the pan using a flat surface (ie. bottom of a small pot or frying pan, metal flipper).
4. Cook until well browned and cook through, about 4-6 minutes and then flip, and cook for another 1-2 minutes or until the chicken is cooked through (165F).
5. Remove from the pan and cook the remaining tortillas. **Only add more oil if the chicken starts to stick to the pan**
6. Serve topped with tzatziki, cabbage salad, pickled onions and crumbled feta cheese.

🪄 Tips and Tricks

• Since these tacos are cooked one at a time, you could use a larger frying pan or flat-top to cook more at a time
• If you like this recipe, try our Beef or Chicken Arayes (Middle-Eastern Meat-Stuffed Pitas)

🗒 Variations

There are so many ways you can make Smash Burger Tacos. Here are some ideas to get you started:

• Protein: Swap the protein for ground turkey, ground lamb, or ground beef
• Toppings: You can use whatever veggies you prefer such as different shredded cheeses, tomatoes, avocado, onions, peppers, the list goes on

🗒 Best served with

• Tortilla Soup
• Black Bean Dip Recipe
• Homemade Greek Salad

👝 How to Store Leftovers

These are really best served fresh but you can store leftovers in the fridge for up to 3 days. I’d keep the slaw and toppings separate and assemble when you’re ready to eat.

🤔 Common Questions

Greek-Inspired Smash Burger Tacos

5 from 5 votes

These Greek-inspired Smash Burger Tacos are a healthy, delicious meal to make for the whole family. Topped with a delicious cabbage slaw.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main

Cuisine Greek-Inspired

Servings 12 -15 small tacos

Calories 118 kcal

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Ingredients

  

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• 8 small tortillas

For the chicken

• 450 g ground chicken
• 1 small red onion, grated and excess liquid squeezed out
• 4 garlic cloves, pressed
• 1 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp avocado oil
• zest from one lemon
• 4 tbsp minced fresh mint
• 2 tbsp minced fresh basil
• 1 jalapeno (seeds removed), minced

For the cabbage salad topping

• 3 cups shredded green cabbage
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp finely chopped black olives
• 2 tbsp finely chopped green olives
• 3 green onions, chopped thin
• 1/4 cup crumbled feta cheese
• 3 tbsp minced fresh dill
• 3 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano

Other toppings

• tzatziki (make our tzatziki recipe)
• pickled onions (make our pickled onions recipe)
• extra crumbled feta cheese

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Instructions

 

Make the cabbage salad topping

• To a medium bowl add the shredded cabbage and sprinkle over the salt. Use your hands to massage the cabbage with the salt for a few minutes – this helps to just slightly soften the cabbage.
• To the cabbage add all of the remaining ingredients (pepper, olives, feta, dill, olive oil, red wine vinegar and dried oregano) and toss well. Set aside in the fridge.

Make the tacos

• Mix together the ground chicken, grated onion, pressed garlic, salt, pepper, olive oil, lemon zest, minced basil, minced mint and jalapeno.
• Press 2 tbsp of the chicken mixture onto a tortilla, making sure it’s as thin as possible so it cooks quickly
• Once hot, add 1 tbsp avocado oil to a cast iron or regular skillet and use a paper towel to swoosh it around the pan.  Heat over medium heat. Once hot, place the tortilla chicken side down. Flatten / smash it into the pan using a flat surface (ie. bottom of a small pot or frying pan, metal flipper).
• Cook until well browned and cook through, about 4-6 minutes and then flip, cook for another 1-2 minutes or until the chicken is cooked through (165F).
• Remove from the pan and cook the remaining tortillas. **Only add more oil if the chicken starts to stick to the pan**
• Serve topped with tzatziki, cabbage salad, pickled onions and crumbled feta cheese.

Video

Notes

• Since these tacos are cooked one at a time, you could use a larger frying pan or flat-top to cook more at a time.
• If you like this recipe, try our Beef or Chicken Arayes (Middle-Eastern Meat-Stuffed Pitas)

Nutrition

Calories: 118kcal | Carbohydrates: 3.7g | Protein: 7.7g | Fat: 8.8g | Saturated Fat: 2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Cholesterol: 35mg | Sodium: 466mg | Fiber: 1.2g | Sugar: 1.5g

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