Cheeseburger Burrito
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
A loaded burrito packed with crispy smash burgers, melted cheese, rice, fresh toppings, and your favorite sauces. It combines everything you love about a cheeseburger with the convenience of a warm flour tortilla.
Ingredients
- 800 g 80/20 beef mince
- 8 slices American cheese
- 8 slices Monterey Jack cheese
- 4 large flour tortillas
- 1 small white onion, finely diced
- 100 g shredded iceberg lettuce
- 2 small tomatoes, diced (optional)
- Homemade salsa
- Hot sauce
- Pickle slices
- 1 pouch microwave rice
- Salt, to taste
- Freshly ground black pepper, to taste
- Neutral cooking oil, as needed
Directions
- Preheat your Blackstone to medium-high heat, around 220°C (425°F).
- Divide the beef into eight loose 100 g balls, being careful not to overwork the meat.
- 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.
- 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.
- 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.
- 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.
- Warm the tortillas for about 20 seconds per side until soft and pliable.
- Spread a layer of rice over each tortilla. Top with shredded lettuce, salsa, tomatoes, and any other desired toppings.
- Add one double cheeseburger stack to each tortilla. Top with diced onion, pickle slices, and hot sauce.
- Fold in the sides of each tortilla, then roll tightly into a burrito. Wrap in foil, if desired, and serve immediately.