Crunchwrap Supreme Burger
By Clarkee
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 800 g ground beef (80/20 blend)
- 8 slices American cheese
- 4 large flour tortillas
- 4 small flour tortillas
- 1 cup crushed tortilla chips or nachos
- 4 tbsp nacho cheese sauce
- 4 tbsp sour cream
- 1 handful shredded lettuce
- 1 large tomato, diced
- 1 tbsp taco seasoning
- Salt and pepper, to taste
- Light cooking oil or beef fat
Directions
- Preheat your Blackstone griddle to medium-high heat.
- Divide the ground beef into 8 equal portions (about 100 g each). Gently form into loose balls without overworking the meat.
- Lightly oil the griddle surface.
- Place the beef balls on the griddle and let them cook undisturbed for 10–15 seconds.
- Season with taco seasoning, then firmly smash each ball into a thin patty.
- Cook for 60–90 seconds, or until a deep brown crust forms around the edges.
- Flip the patties, season lightly with salt and pepper, and top each with a slice of American cheese.
- Continue cooking until the cheese melts, then stack two patties together to create four double cheeseburgers. Set aside briefly.
- Warm both sizes of tortillas until soft and flexible.
