Chicken Bacon Ranch Smash Burger Tacos with Pickle De Gallo

Why You’ll Love This Chicken Bacon Ranch Smash Taco

If you love the irresistible combo of chicken, bacon, and ranch, you’re in for a wild ride. These Chicken Bacon Ranch Smash Burger Tacos are crispy, cheesy, tangy, and downright delicious. Made on the Char-Griller Flat Iron® Griddle, they combine the crispy smash burger technique with soft tortillas and bold flavors—topped with a tangy homemade Pickle De Gallo that cuts through the richness perfectly.

This is not your average taco night. Whether you're feeding a hungry family or hosting a backyard griddle party, this easy griddle recipe delivers on flavor and fun.

Why the Char-Griller Flat Iron® Griddle Is Perfect for This Recipe

The wide, even heat of the Char-Griller Flat Iron® Griddle makes it ideal for smash burgers and crispy tacos. Its flat surface gives the ground chicken that perfect smash burger sear, while the large cook space allows you to prepare all your taco toppings and sides in one place. Whether you're meal-prepping or feeding a crowd, this griddle makes it easy to turn out restaurant-quality results at home.

Chicken Bacon Ranch Smash Burger Tacos with Pickle De Gallo

Serves:
4
Cook Time:
30 - 60 min
Method:
Griddled

Ingredients

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  • Pickle De Gallo

  • Smash Tacos

Instructions

    Make the Pickle De Gallo

  1. 01

    In a medium bowl, combine dill pickles, pickled jalapeños, banana peppers, red onion, and tomatoes.

  2. 02

    Pour in the pickle juice and jalapeño juice. Stir well and let sit for at least 10 minutes to chill and marinate. Set aside.

  3. Cook the Chicken Smash Burger Tacos

  4. 03

    Preheat your Char-Griller griddle over medium-high heat.

  5. 04

    Divide ground chicken into four ¼ lb portions. Smash each portion directly onto the hot griddle into a flat patty.

  6. 05

    Immediately season both sides with ranch seasoning powder (about ½ tbsp per side).

  7. 06

    Cook the first side until golden and cooked through (about 3–4 minutes), then flip.

  8. 07

    Top each patty with shredded Monterey Jack cheese and place a tortilla directly on top of each patty. Let the cheese melt and the tortilla warm up.

  9. 08

    Carefully flip each taco so the tortilla is now on the griddle, and press slightly to crisp the edges (about 1–2 minutes).

  10. 09

    Remove from the griddle and layer with cooked bacon, a drizzle of ranch dressing, shredded lettuce, and a generous scoop of Pickle De Gallo.