Smash Burger Crunch Wrap
- Preparation Time: 20 min
- Cooking Time: 20 min
- Total Time: 40 min
- 4
Ingredients
Red Habanero Burger Sauce
- ½ cup - mayonnaise
- 2 tbsp - ketchup
- 3 tbsp - El Yucateco Red Habanero Hot Sauce
- 2 tsp - yellow mustard
- 1 tbsp - pickle juice (we prefer pickled jalapeño juice)
- ½ tsp - garlic powder
- ½ tsp - smoked paprika
Smash Burgers
- 1 lb - ground beef (80/20)
- Worcestershire sauce
- Salt and freshly ground black pepper
- 4 slices American cheese
Crunch Wrap
- 4 extra-large burrito-size flour tortillas (about 12 in / 30 cm)
- 4 tostadas (large crispy corn tortillas)
- 1 cup - shredded lettuce
- ½ cup - diced tomatoes
- ½ cup - diced onions
- ½ cup - sliced pickles
- 1 cup - shredded cheddar cheese
- Butter or oil for grilling
Preparation
- In a bowl, combine the mayonnaise, ketchup, El Yucateco Red Habanero Hot Sauce, mustard, pickle juice, garlic powder, smoked paprika, and black pepper. Stir until smooth and refrigerate until ready to use.
- Divide the ground beef into 4 loosely packed balls.
- Heat a cast-iron skillet or griddle over high heat.
- Place the beef balls onto the hot surface and smash them firmly with an oiled spatula until thin. Drizzle about 1 tsp of Worcestershire sauce on each patty.
- Cook for 2–3 minutes, until the edges become crispy. Flip the patties, season with salt and pepper, place a slice of American cheese on each, and cook for another 1 minute, until melted.
- Lay a burrito-size tortilla flat and spread a spoonful of the red habanero burger sauce in the center.
- Add a smashed cheeseburger patty, followed by shredded lettuce, diced tomatoes, diced onions, sliced pickles, and shredded cheddar cheese.
- Place a tostada on top of the fillings to add crunch. If the tostada is too large for the tortilla, break it into four pieces (like a pizza) and place the pieces together to form a circle.
- Fold the edges of the tortilla inward to fully enclose the filling.
- Place the crunch wrap seam-side down in a lightly buttered skillet and cook over medium heat for 2 minutes per side, until golden brown and crisp. Serve hot.