1. Prepare the gochujang mayo by whisking together mayonnaise, gochujang, honey, and rice vinegar in a small bowl. Adjust the honey or gochujang to your preferred spice level. Set aside in the fridge to let the flavors meld.
2. Divide the ground beef into 4 equal portions and gently form each into a loose ball—avoid packing too tightly to keep the burgers tender.
3. Heat a large cast iron skillet or heavy skillet over medium-high heat and add the vegetable oil.
4. Once the oil shimmers, place one beef ball in the pan. Using a sturdy spatula or burger press, smash the beef ball down firmly to about 1/4 inch thickness. This creates the crispy edges that make these burgers special.
5. Cook the smashed patty without moving it for 2-3 minutes until the edges are deeply browned and crisp. Flip and cook for another 1-2 minutes until just cooked through.
6. Repeat the smashing and cooking process for the remaining patties. Clean the pan between batches if needed to avoid burning.
7. While the burgers cook, warm the tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
8. Assemble the tacos by spreading a generous spoonful of gochujang mayo on each tortilla, then add a smashed burger patty.
9. Top with shredded lettuce, sliced red onions, and shredded cheddar cheese. Garnish with scallions and sesame seeds if desired.
10. Serve immediately and enjoy the contrast of crispy burger edges, creamy spicy mayo, and fresh crunch in every bite.

I recall one evening when Ouma and I cooked these together after a long day. She took the lead smashing the patties—a task she admitted required “serious technique”—while I prepared the gochujang mayo. Sharing those moments made the meal taste even better, proof that cooking is as much about the company as the food itself.