Crispy cheeseburger wraps
Serves 9
Directions
- 1Heat 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.
- 2Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind.
- 3Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes.
- 4Add Worcestershire sauce, jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly.
- 5For the 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.
- 6Lay 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.
- 7Heat 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.
- 8Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce.
Ingredients
- 1 lb ground beef (80% lean, 20% fat)
- 2 tbsp oil
- 1 whole yellow onion, finely diced
- 1 tbsp fresh garlic, minced
- 1 tbsp tomato paste
- salt (optional)
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp smoked paprika powder
- 1 tsp onion powder
- 1 large jalapeño, chopped
- 1 tbsp worcestershire sauce
- 1/2 cup water
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1/2 tsp worcestershire sauce
- 1 1/2 tbsp dill pickles, finely minced
- 1 tbsp pickle juice
- 1 tsp onion, finely minced
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 9 medium tortilla wraps
- 1 1/2 cup mexican style four cheese
- 1/2 cup caramelized onions
- 1/3 cup picked jalapeños, chopped
- oil for pan frying (optional)
Equipment
large skillet
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