Crispy Cheeseburger Wraps
Equipment
Ingredients
Beef Mixture
ground beef (80% lean, 20% fat)
454 g
oil
30 ml
yellow onion (finely diced)
1 piece
garlic (minced)
3 piece
tomato paste
15 ml
salt
5 g
black pepper
2 g
garlic powder
5 g
smoked paprika
7 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 ml
dill pickles (finely minced)
20 g
pickle juice
15 ml
onion (finely minced)
10 g
garlic powder
2 g
smoked paprika
1 g
sugar
5 g
black pepper
1 g
To Assemble
medium tortilla wraps
9 piece
Mexican style four cheese (shredded)
150 g
caramelized onions (caramelized)
80 g
pickled jalapeños (chopped)
50 g
oil
30 ml
Instructions
Sauté aromatics
Heat oil in a large skillet and cook onion until softened, then add garlic.
Brown the beef
Add ground beef and cook, breaking it up, until browned and fully cooked.
Season and simmer beef
Add tomato paste and spices, then Worcestershire sauce, jalapeños and water. Simmer until liquid reduces.
Prepare cheeseburger sauce
Mix all sauce ingredients until smooth and refrigerate until ready to use.
Assemble the wraps
Spread sauce on tortillas, add beef, cheese, caramelized onions and pickled jalapeños, then roll tightly.
Pan-fry the wraps
Fry wraps seam-side down until golden and crispy on all sides, pressing gently.
Rest and serve
Rest wraps briefly, slice in half and serve with extra cheeseburger sauce.
Original recipe
Storage
Best served immediately while crispy. Sauce can be stored separately in refrigerator for up to 5 days.
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