Crispy Cheeseburger Wraps
Equipment
Ingredients
Beef Mixture
ground beef 80% lean (raw)
454 g
oil
30 ml
yellow onion (finely_diced)
1 piece
garlic (minced)
3 clove
tomato paste
15 g
salt
3 g
black pepper
2 g
garlic powder
3 g
smoked paprika powder
3 g
onion powder
2 g
jalapeño (chopped)
1 piece
Worcestershire sauce
15 ml
water
120 ml
Cheeseburger Sauce
mayonnaise
120 ml
ketchup
30 ml
yellow mustard
15 ml
Worcestershire sauce
7.5 ml
dill pickles (finely_minced)
25 g
pickle juice
15 ml
onion (finely_minced)
5 g
garlic powder
1.5 g
smoked paprika
0.75 g
sugar
2.5 g
black pepper
0.5 g
To Assemble
tortilla wraps
9 piece
Mexican style four cheese (shredded)
180 g
caramelized onions (caramelized)
80 g
pickled jalapeños (chopped)
40 g
oil for pan frying
30 ml
Instructions
Sauté aromatics
Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
Brown the beef
Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind.
Season and simmer
Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce, jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced.
Prepare 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 the wraps
Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly.
Pan-fry the wraps
Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted.
Rest and serve
Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce.
Original recipe
Storage
Best served fresh and hot. Reheat in a dry pan to restore crispiness. Sauce can be stored separately for up to 5 days.
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