Burger Recipe

Rinse the brown rice under cold water until water runs mostly clear to remove excess starch.

Combine rinsed rice, 2 cups water, 1/2 tsp salt and 1 tsp olive oil in a medium saucepan. Bring to a rolling boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 40–45 minutes until liquid is absorbed and rice is tender. Do not lift the lid while cooking.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter.

Whisk in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes until it forms a light roux and starts to smell slightly nutty but not browned.

Slowly whisk in 1 cup whole milk, smoothing out lumps. Continue to whisk until the mixture thickens and begins to bubble, about 3–4 minutes.

Stir in 1 tsp hot sauce, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/2 tsp salt. Taste and adjust seasoning.

Reduce heat to low and add 1 cup shredded cheese in batches, stirring until fully melted and smooth to make a pourable cheesy sauce. Keep warm on the lowest heat or transfer to a small insulated container.

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each) and gently form into 4 thin patties slightly larger than the tortillas. Do not overwork the meat.

Season both sides of each patty with 1 tsp kosher salt and 1 tsp freshly ground black pepper total (divide evenly among patties).

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place patties on the hot surface.

Cook patties 3–4 minutes per side for medium (adjust time to desired doneness). Avoid pressing down on patties so they stay juicy. Internal temp should reach 160°F (71°C) for well done.

Remove patties to a plate and tent loosely with foil to rest while you assemble the Crunchwraps.

Warm the large flour tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable and easier to fold.

Lay one warmed large tortilla flat. In the center place: 1 cooked beef patty, about 3 tablespoons of cheesy sauce (reserve some to drizzle), 1 shredded cheddar handful (about 2 tablespoons), 1 small tostada shell, 1/4 cup shredded lettuce, 2 tablespoons diced tomato, and a few pickle slices if using.

Drizzle another 1–2 tablespoons cheesy sauce over the tostada shell to help it adhere. Fold the tortilla edges up and over the filling, working around the circle in 4–6 pleats until the center is sealed. Tuck any overhang under the folded sections to form a compact disc.

Brush the outside of each folded Crunchwrap lightly with melted butter (about 1/2 tablespoon each).

Heat a clean skillet over medium heat. Place the Crunchwrap seam-side down and cook 2–3 minutes until golden brown and crisp, then flip and brown the other side 2–3 minutes. Press gently with a spatula to seal if needed.

Remove and rest 1–2 minutes, then slice in half if desired. Serve topped with remaining cheesy sauce and with a scoop of brown rice on the side.