First things first, let's get our toppings and sauce ready! In a small bowl, whisk together the mayonnaise, ketchup, and dill pickle relish for your burger sauce. Give it a good stir and set it aside. While that's resting, shred your iceberg lettuce, finely dice the red onion, and have your dill pickle slices standing by.

Divide your pound of ground beef into 8 equal portions, aiming for about 2 ounces each. Gently roll each portion into a loose ball. Resist the urge to compact them too much – we want them to smash easily!

Heat a large cast-iron skillet or griddle over medium-high heat until it's smoking slightly. If your beef isn't very fatty, you can add a tiny bit of oil or cooking spray. Place a few beef balls onto the hot surface, leaving ample space between them. Immediately place a piece of parchment paper over each ball and use a stiff metal spatula to firmly press down, smashing each ball into a thin patty, about 4-5 inches wide. Season generously with salt and pepper. Cook for 2-3 minutes until they're deep brown and wonderfully crispy on the edges.

Flip the patties and instantly place half a slice of American cheese on top of each. Continue cooking for another 1-2 minutes, just until the cheese is beautifully melted and the patty is cooked through. Transfer the cooked patties to a plate and repeat the smashing and cooking process with the remaining beef.

While the last of your cheesy patties are finishing up, quickly warm the tortillas on the hot griddle for about 15-30 seconds per side. You want them soft and pliable, not crispy. Stack the warmed tortillas on a plate, ready for assembly.

Now for the fun part! To build your smash burger tacos, spread a spoonful of your delicious burger sauce onto each warm tortilla. Top that with a cheesy smash burger patty, a generous sprinkle of shredded lettuce, some diced red onion, and a few tangy dill pickle slices. Fold 'em up and serve immediately!