Double Cheese smash Burger Taco

Whisk the mayonnaise, mustard, hot sauce, and minced garlic together in a small bowl until smooth. Set aside.

Melt butter in a non-stick skillet over medium-high heat. Divide shredded cheddar cheese into two circular mounds in the skillet. Let them melt and bubble until the edges turn golden and crispy. Gently flip to crisp the other side for 30 seconds, then drape each shell over a clean spatula handle or rolling pin to cool and form a taco shell shape.

Divide ground beef into two portions and roll into tight balls. Season with salt. Place a cast iron skillet over high heat until smoking. Place beef balls in the pan and press them completely flat with a heavy spatula. Sear for 2 minutes to get a deep brown crust. Flip and top each patty with a thick slice of colby jack cheese. Cook for 1 more minute until cheese is melted.

Place one smashed burger patty inside each cheese taco shell. Spoon the street sauce over the meat, top with hamburger dill chips, and serve hot in greaseproof paper.