Instructions

• Preheat a large griddle over medium-high heat until hot.
• Divide the 1 lb ground beef into 8 equal portions and loosely form each into a ball.
• Place the beef balls a few inches apart on the hot griddle (work in batches if your griddle is crowded).
• Using a burger press or a large, flat spatula, press each ball down firmly into a thin patty. Remove the press or spatula and immediately season the patties evenly with the 2 tsp seasoned salt and 1 tsp black pepper (distribute these amounts across all patties).
• Top each pressed, seasoned patty with one slice of the sharp cheddar, then place one small flour tortilla (taco size) on top of the cheese. Let cook for about 30–45 seconds, until the cheese begins to melt and the patty edges start to brown.
• Carefully slide a spatula under each stack and flip it so the tortilla is now on the griddle and the meat side is facing up. Top the meat side with a second slice of cheddar.
• Cook another 15–30 seconds, until the top cheese melts and the tortilla underneath is warmed/crisped to your liking. Remove the patty+tortilla from the griddle.
• Repeat steps 3–7 for any remaining beef portions.
• To assemble, divide the 1 cup shredded iceberg lettuce, 1/4 cup finely diced white onion, 1 cup hamburger pickles, and 1 recipe Big Mac Sauce evenly among the 8 tacos. Place the toppings on the cheese-topped patty, fold the tortilla into a taco, and serve immediately.