Divide the ground beef into small portions, about two and a half ounces each. Roll them gently into loose balls without pressing too firmly. Keeping the meat lightly packed helps maintain a tender texture. Place the portions in the refrigerator while you preheat your cooking surface.

Set your griddle or cast iron skillet over high heat. Do not grease the surface. A dry, hot surface is what creates that signature crispy crust on the beef. Wait until you see a light smoke before adding the meat.

Combine salt and pepper in a small bowl. Roll each beef ball in the mixture to season evenly. Place a ball onto the hot surface, then quickly top it with a tortilla. Use a sturdy spatula or burger press to flatten it firmly until very thin. This step helps the meat stick to the tortilla and form crispy edges.

Let each smash taco cook for about one minute. Press down again lightly to help release excess fat. Continue cooking for two to three minutes, undisturbed, until the edges turn deep brown and crisp. Use a spatula to peek underneath and check for a golden crust.

Flip each taco so the tortilla side is now on the griddle. Let it cook for another two to three minutes to crisp up the tortilla. Add a slice of cheese on top of the beef and allow it to melt naturally as the tortilla toasts.

Remove from heat and place each taco on a plate. Add a spoonful of burger sauce, then top with shredded lettuce, diced onions, and pickle chips. Serve immediately while warm so the tortilla stays crisp and the cheese remains gooey.