Ingredients:

  • 1.5 lbs (680g) Ground Beef (80/20 blend)
  • 2 tbsp (30g) Taco Seasoning
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Garlic Powder
  • 8 medium Flour Tortillas
  • 2 cups (225g) Pepper Jack Cheese, shredded
  • 0.5 cup (115g) Salted Butter, melted
  • 0.5 cup (120ml) Chipotle Mayo
  • 1 cup (150g) Fresh Pico de Gallo, drained
  • 2 cups (100g) Shredded Iceberg Lettuce

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat, aiming for a surface temperature of 400°F (200°C).
  2. In a bowl, combine the ground beef with taco seasoning, smoked paprika, and garlic powder. Mix gently and divide into four 6oz spheres.
  3. Place the beef spheres onto the hot griddle and use a heavy-duty burger press to smash them into thin, flat patties.
  4. Cook for 3-4 minutes until a deep mahogany crust forms. Flip the patties and immediately top each with 1/4 of the pepper jack cheese.
  5. Place two flour tortillas on the griddle next to the beef. Brush the tops with melted butter. Once the bottom is slightly golden, flip the tortillas.
  6. Place a cooked patty in the center of one tortilla. Add chipotle mayo, pico de gallo, and lettuce. Top with the second tortilla and press down to seal as the cheese melts.
  7. Continue to griddle until both sides of the tortilla shell are shattering-crisp and golden brown.