Season the beef with salt and pepper and very gently mix. Roll into 5-6 balls and set aside. I find 5 is the perfect ratio for the almond flour tortillas, but you may need to make 6 balls if you're using a smaller tortilla.

Using a flat top griddle (I cooked this recipe on my outdoor blackstone) or a large pan, turn the heat up to high heat. 

Place the balls evenly spaced of the griddle (or one a time in a pan) and place a tortilla on top of each ball.

Use a smash tool (like this) to smash down the tortilla until the burger is flat. Cook for about 2 minutes and then press again. Cook for another 2-3 minutes or until the tortilla is crisped and the burger is cooked though.

Use a spatula to carefully lift the burgers up. Flip to cook for another 1-2 minutes on the other side to crisp the tortilla. Lift again with a spatula and transfer to a clean plate. 

Top with cheese sauce, shredded lettuce, pickled onion and pickles and serve fresh.