Crispy Cheeseburger Wraps
Golden crispy tortilla wraps filled with seasoned beef, melted cheese, and tangy burger sauce - the ultimate handheld cheeseburger experience.
Equipment
Ingredients
Beef Mixture
ground beef (80% lean) (raw)
450 g
oil (liquid)
30 ml
yellow onion (diced)
150 g
garlic (minced)
10 g
tomato paste (paste)
15 g
salt
5 g
black pepper (ground)
2 g
garlic powder (powder)
7 g
smoked paprika (powder)
7 g
onion powder (powder)
3 g
jalapeño (chopped)
30 g
Worcestershire sauce (liquid)
15 ml
water (liquid)
120 ml
Cheeseburger Sauce
mayonnaise
120 ml
ketchup
30 ml
yellow mustard
15 ml
Worcestershire sauce (liquid)
8 ml
dill pickles (minced)
30 g
pickle juice (liquid)
15 ml
onion (minced)
10 g
garlic powder (powder)
2 g
smoked paprika (powder)
1 g
sugar
3 g
black pepper (ground)
1 g
To Assemble
medium tortilla wraps
9 pcs
Mexican style four cheese (shredded)
180 g
caramelized onions (caramelized)
80 g
pickled jalapeños (chopped)
50 g
oil for pan frying (liquid)
30 ml
Instructions
Cook aromatics
Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook until softened.
Add garlic
Add garlic and cook for 30 seconds until fragrant.
Brown the beef
Add ground beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed.
Season and simmer beef
Add tomato paste and all spices. Cook 1-2 minutes, then add Worcestershire sauce, jalapeños and water. Simmer until liquid reduces.
Make cheeseburger sauce
Mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use.
Assemble wraps
Lay out tortillas and spread 1 tbsp sauce below center. Add 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold bottom over filling, fold sides and roll tightly.
Crisp the wraps
Heat thin layer of oil in skillet over medium heat. Place wraps seam-side down and cook 2-3 minutes per side until golden and crispy. Continue until all sides are crisp and cheese melts.
Rest and serve
Rest wraps 1-2 minutes, slice in half and serve immediately with extra cheeseburger sauce.
Original recipe
Storage
Best enjoyed fresh. Wraps can be frozen before frying for up to 1 month. Thaw overnight in fridge before cooking.
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