Cheeseburger Burrito

Directions

1. 1

   Preheat your Blackstone to medium-high heat, around 220°C (425°F).

2. 2

   Divide the beef into eight loose 100 g balls, being careful not to overwork the meat.

3. 3

   Lightly oil the griddle if needed. Add the microwave rice and cook for a few minutes, stirring frequently. Once heated through, move it to a cooler section of the griddle to keep warm.

4. 4

   Place the beef balls on the hot griddle and let them cook for about 10 seconds. Season with salt and pepper, then smash into thin patties using a burger press.

5. 5

   Cook for about 90 seconds, or until deeply browned with crispy edges. Flip the patties and top each with a slice of American or Monterey Jack cheese.

6. 6

   Cook for another 45–60 seconds, until the cheese is melted. Stack two patties together to make four double cheeseburgers, then move them to a cooler section of the griddle.

7. 7

   Warm the tortillas for about 20 seconds per side until soft and pliable.

8. 8

   Spread a layer of rice over each tortilla. Top with shredded lettuce, salsa, tomatoes, and any other desired toppings.

9. 9

   Add one double cheeseburger stack to each tortilla. Top with diced onion, pickle slices, and hot sauce.

10. 10

    Fold in the sides of each tortilla, then roll tightly into a burrito. Wrap in foil, if desired, and serve immediately.