Jerk Street Corn Smashed Burger Tacos
These smashed burger tacos take everything you love about a classic smash burger and turn it into a quick, crispy, griddle-cooked taco layered with Jamaican and Mexican flavours! Made with jerk seasoned beef, creamy street corn, pickled red onions, and a homemade jerk lime crema, perfect for weeknight dinners, cookouts, or taco nights!
Servings: 6 servings
Ingredients
Jerk Smash Burger Tacos
- 1 lb Ground Beef 80/20
- 1 tbsp Authentic Jamaican Jerk Marinade or use store-bought (i.e. Walkerswood or Grace brand)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Mexican Street Corn
- 2 cups Corn Kernels charred (opt. but recommended), use either fresh, frozen, or canned
- 2 tbsp Mayonnaise
- 2 tbsp Sour Cream
- 1/4 cup Cotija Cheese crumbled, or use feta cheese
- 2 tbsp Jalapenos finely diced, adjust as needed
- 2 tbsp Fresh Cilantro finely chopped
- 1 tbsp Fresh Lime Juice
- 1/2 tsp Chili Powder
- 1/4 tsp Smoked Paprika
- 1/2 tsp Salt or to taste
Jerk Lime Crema
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 1-2 tbsp Fresh Lime Juice 2-3 key limes
- 1-2 tsp Jerk Seasoning or to taste
- 1 clove Garlic grated
- 1/2 tsp Salt or to taste
Pickled Red Onions
- 1/2 lrg Red Onion evenly sliced
- 1/2 cup Vinegar
- 1/2 cup Water
- 2 tbsp Granulated White Sugar
- 2 tsp Salt
For Assembly
- 6 Flour Tortillas small
- 6 Provolone Cheese Slices or white cheddar, slices
- Fresh Cilantro chopped
- Cotija Cheese crumbled
- Lime Wedges for serving
Instructions
Pickled Red Onions
- In a small pot, combine the vinegar, water, sugar, and salt. Heat until the sugar and salt are dissolved. Place the sliced red onions in a jar or bowl. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged and let the onions sit at room temperature for at least 30 minutes.
Jerk Lime Crema
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, jerk seasoning, grated garlic, and salt until combined. Adjust seasoning to taste and set aside.
Mexican Street Corn
- Heat a skillet or griddle over medium-high heat. Add corn and cook until lightly charred, stirring occasionally, then let cool.
- To the corn kernels, stir in mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, cilantro, and a pinch of salt. Mix until creamy and set aside.
Jerk Smash Burger Tacos
- In a bowl, combine ground beef, jerk seasoning, garlic powder, onion powder, salt, and black pepper. Mix gently and divide into 6 equal portions.
- Press each portion of seasoned beef thinly onto one side of a flour tortilla, spreading it evenly to the edges.
- Heat a griddle or cast iron skillet over medium-high heat. Place tortillas beef side down onto the hot surface. Smash firmly with a spatula or press and cook for 2–3 minutes, until a deep crust forms.
- Flip the tacos and immediately top the beef side with a slice of white cheddar or provolone cheese. Close lid if using a griddle, and cook for another 1–2 minutes, until the cheese is melted and the tortilla is lightly crisped.
- Remove from heat and top each taco with street corn, pickled red onions, fresh cilantro, and a drizzle of jerk lime crema. Serve immediately with lime wedges and enjoy!
Notes
1. Get the Griddle Hot - A properly heated griddle or cast iron skillet is key to getting that signature crispy smash burger crust. Don’t be afraid of high heat, this is where the flavour builds.
2. Smash Thin for Maximum Crust - Press the seasoned beef directly onto the tortilla as thin as possible. The thinner the layer, the more surface area you get for that crispy, caramelized edge.
3. Build Toppings in Layers for Balance - Start with cheese on the hot taco so it melts into the beef, then add street corn, pickled onions, and finish with cilantro, cotija and jerk lime crema. This keeps every bite balanced instead of soggy or overloaded.