Tortilla Burger Recipe

Form and Season Patty

Divide the 6 oz ground beef into a single patty about 1/2 inch thick. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper, pressing gently to compact.

Cook Patty

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add the patty and cook about 3-4 minutes per side for medium doneness (adjust time for preferred doneness). If using a thicker patty, cover for the last minute to melt juices through. Remove patty to a plate and let rest 1-2 minutes.

Assemble Inside Tortilla

Warm the flour tortilla in a dry skillet or microwave for 10 seconds so it’s pliable. Place the cooked patty centered on the tortilla. Top immediately with 1/2 cup shredded cheddar so it starts to melt from the residual heat. Fold the tortilla over the patty: fold one side over, then tuck sides and roll to form a sealed packet. If you prefer a crisp exterior, return the folded tortilla seam-side down to the skillet and toast 30-60 seconds per side until lightly golden.

Add Fresh Garnish

Place the folded tortilla burger on the plate. Add shredded iceberg lettuce (1/2 cup) and 2 tomato slices to the side or slide a few pieces into the folded tortilla before serving. Add pickled jalapeños if using.

Prepare Sauce Base: In a small saucepan over medium heat, combine 3 oz chile sauce (or prepared chile con carne), 1 teaspoon tomato paste, and 2 tablespoons beef broth or water. Stir to combine.

Season and Simmer: Add 1/2 tsp chili powder, 1/4 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt. Bring to a gentle simmer and cook 3-4 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning. Keep warm until plating.

Smother the Tortilla Burger: Spoon the warm chile sauce generously over the folded tortilla burger just before serving so it’s smothered and saucy.

Warm Aromatics: In a small skillet, heat 1 teaspoon vegetable oil over medium heat. Add 2 tablespoons finely chopped onion and sauté 2-3 minutes until softened and translucent.

Warm Beans: Add 1/2 cup drained pinto beans to the skillet with the onion. Stir in 1/8 tsp cumin and 1/4 tsp salt. Cook 3-4 minutes, mashing some beans lightly with the back of a spoon to thicken and create a creamy texture. If mixture seems dry, add 1 tablespoon water and stir.

Finish and Serve: Taste and adjust salt. Squeeze optional lime wedge over beans before plating. Spoon beans onto the plate next to the smothered tortilla burger.