Start by seasoning the ground beef with salt and pepper.

Then, divide it into 8 equal portions and shape them into balls.

Take each meatball and press it down onto a tortilla, using your fingers to flatten it out.

Heat a large skillet or griddle over medium-high heat and add a small amount of cooking oil to prevent sticking.

Place a tortilla in the skillet with the meat side down. Use a spatula or another flat tool to press the beef down, creating a thin patty that covers most of the tortilla’s surface.

Cook the burger on one side for about 1 1/2 to 2 minutes until the beef begins to brown. If desired, use the back of the spatula to press down on the burger to flatten it further.

Flip the tortilla and burger over.

Sprinkle a portion of shredded mozzarella cheese over the cooking beef patty.

Cover the skillet with a lid to allow the cheese to melt. Continue cooking for another 1 1/2 to 2 minutes or until the burger is cooked to your desired level of doneness.

Remove the smash burger from the skillet and set it aside. Repeat this process with the remaining smash burger tacos.

In a small mixing bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, white vinegar, paprika powder, onion powder, and garlic powder.

Mix well until all the ingredients are fully blended. Set the sauce aside.

Sprinkle the chopped onions over the shredded iceberg lettuce.

Drizzle the prepared sauce over the toppings. Adjust the sauce amount according to your taste.

To assemble each taco, place a generous amount of shredded iceberg lettuce with onions on top of the burger.

Fold the tortilla in half, creating a taco shape.