1. In a saucepan, melt butter over low heat and stir in garlic, parsley, red pepper flakes, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Let it infuse for 3-4 minutes, then set aside.

2. Form the ground beef into 6 loose balls and season with salt and pepper.

3. Heat a skillet over medium-high heat with a small amount of oil. Smash each beef ball flat in the skillet and sear for 2-3 minutes per side until browned and crispy.

4. Spread a thin layer of cowboy butter on one side of each tortilla.

5. Place one smashed beef patty on half of each tortilla and top with shredded cheddar cheese. Fold the tortillas in half.

6. Wipe the skillet clean and melt a bit more cowboy butter. Toast the folded tortillas for 2-3 minutes per side until golden brown and crispy, brushing with more cowboy butter as they cook.

7. Slice and serve hot with extra cowboy butter or dipping sauce if desired.