Stuffed Tortilla Burger Recipes

TORTILLA WRAPPED GREEN CHILE BURGER

Steps:

• For the green chile gravy: Preheat the oven to 400 degrees F.
• Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
• Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
• For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
• Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.

STUFFED TORTILLA BURGER

Steps:

• Remember: Always wash your hands before handling any foods! Before and after changing ingredients. Never use utensils that have touched raw meets with other meats or foods (cooked or raw). Do your part in stopping the spread of food born illness through cross-contamination! As always, ENJOY THE KITCHEN!
• In the first bowl, place the 1lb of ground beef, and taco seasoning (or substituted ingredients) and mix thoroughly. Cover the bowl with Suran Wrap and place into the refrigerator while preparing other ingredients. This will give the mixture time to meld together to increase the flavoring.
• In the second bowl, place the cream cheese, chopped green onion, and diced tomato. Hand mix them (it is difficult to do with a processor, whip or spoon due to the consistency of the cream cheese). Cover and set aside.
• Remove the ground beef mixture from the refrigerator. Using a press (hands are ok), separate the burger into 4 thin patties. Take the cream cheese mixture and divide it equally, in half. Place the divided mixture directly in the center of two of the four patties. Take the last two remaining patties and one on top of each the cream cheese topped patties, sealing the edge. You should know have two stuffed burgers. (It may seem difficult to seal the edges together. If you are having a problem with this, use a basic egg wash upon the edges of the burger where you intended on conjoining them). On the bottom of each of the two burgers, squish a half of the habanero (can be removed after cooking. It is only truly needed for the flavoring, but makes a great addition if left on for eating).
• Now, heat the large frying pan to a low-med and allow to season with the Tbs of olive oil. Once seasoning is completed, cook the burgers to the desired temperature. Some stuffing may leak, do not worry it is normal. When cooking is completed, remove the burgers, and allow the pan to cool and wash (or utilize a second pan).
• Place a tortilla onto the pan and sprinkle with half of the shredded cheese. Allow cheese to begin to melt. Place one finished burger off-center of the tortilla. The outer edge of the burger should be flush with the outer edge of the tortilla. When cooking is completed, top the burger with 2 oz lettuce, and 2 slices avocado. Fold the remainder of the tortilla over the burger and remove from the pan. Repeat this process for the second burger.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHEESEBURGER WRAPS

Steps:

• In a large skillet, brown hamburger until no longer pink.
• Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
• Cook for about 2 minutes, until all combined.
• Take a tortilla and line the middle with a small amount of cheddar cheese.
• Add some cooked hamburger beef and then top with your favorite hamburger toppings. (We listed some of our favorites)
• Roll the tortilla up and tuck in the ends (like a burrito).
• You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 2-4 minutes (just until you see grill marks).

TORTILLA BURGERS

Steps:

• In a small bowl, combine the first four ingredients. Crumble pork over seasonings and mix well. Shape into four oval patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on tortillas with salsa, sour cream and cheese if desired.

STUFFED TORTILLAS

Steps:

• Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled. Set to the side of the pan.
• Saute the onion, garlic and jalapeno until the onion begins to soften.
• Stir in the chili powder, cumin and tofu and continue cooking.
• Cut the tomatoes in quarters and squeeze out some of the seeds and juices. Dice and add to the pan. Stir the beef back into the other ingredients and add olives, wine, salt and pepper. Continue cooking until the liquid has been absorbed.
• Heat the tortillas in a toaster oven.
• Mix together the yogurt and sour cream.
• When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro. Roll up and serve.

MOM'S LEGENDARY STUFFED HAMBURGERS

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

TACO-STUFFED BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, 2 Tbsp. taco sauce and taco seasoning just until blended; shape into 8 (1/4-inch-thick) patties. Spoon 1 Tbsp. cheese onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill 5 to 6 min. on each side or until done (160°F). Top burgers with remaining cheese; grill 1 to 2 min. or until melted.
• Mix mayo and remaining taco sauce; spread onto cut sides of rolls. Fill rolls with cheeseburgers, lettuce and tomatoes.

STUFFED BEEF BURGERS

Steps:

• Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.
• Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.
• Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

STUFFED TORTILLAS

Steps:

• Line two 9 x 13 baking pans with tin foil, set aside.
• Make sauce by sauteing onions, garlic in a saucepan until soft.
• Add remaining sauce ingredients, except coriander.
• Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and stir in coriander.
• While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• Cook until vegetables are softened (about 5 minutes).
• Add jalapeno pepper, chili powder, oregano and cumin.
• Cook for 1 more minute, remove from heat.
• Stir in beans, corn, lime juice and coriander.
• Mix well.
• To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• Repeat, leaving yourself with 1/4 cup cheddar.
• Pour sauce evenly over finished tortillas.
• Cover with aluminium foil and bake at 350 degrees for 25 minutes.
• Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• Serve with a dollop of sour cream.