Memorial Day is the perfect time for Grilled Tortilla-Burger Wrap and lemonade!
The exact circumstances by which these came about have faded from memory. All I’m left with is the hazy recollection of problem-solving my dilemma of being in the process of grilling burgers, but not having any buns. The solution, obviously, was to adorn the burgers, wrap them in tortillas, and grill them shut. And it worked well. Since that first impromptu iteration, we’ve refined the process.
Because the tortilla is grilled shut, there is no opportunity to add condiments like lettuce, mustard, mayonnaise, or ketchup. Everything you want on that burger is gonna get hot. While that initially seemed like a drawback it turns out to be the benefit. The juices run together and meld in a unique and tantalizing way.
We normally make our burgers pretty simply by starting with good beef, forming patties and seasoning the outside with sea salt, fine ground pepper and fresh coarsely ground pepper. Given the lack of certain kinds of wet condiments, we felt these would benefit from enhancements mixed into the meat. Inspired by the Laughing Spatula’s chicken avocado burgers, we began with a pound of beef and an avocado. We also chose our additions based on how they would behave trapped in the little tortilla oven. This is what we ended up with:
I love lemonade. It's easy and delicious. Throw together some combination of water, lemon juice, simple syrup, and ice. It will vary in tartness, sweetness and lemon-osity depending on your amounts, but it's almost always good.
10 minPrep Time
10 minCook Time
10 minTotal Time
Mix all the patty ingredients together and let it stand for about 10 minutes. The crumbs need time to absorb water and gelatinize. Mix it very thoroughly to breakup the avocado and spread it throughout the meat. I like to form the patties into squares due to the simple square fold I use on the tortillas. You can make between 4 and 6 patties depending on the size of your tortillas.
Grill the burgers to taste, keeping in mind that they will spend a few more minutes on the grill once they're wrapped up. With the grill on high and heated to about 400 degrees, I oil the grill and cook the patties for about 3.5 min. on each side with the lid open.
While the burgers are grilling, prepare the condiments and tortillas. Whole opened, de-seeded, de-veined green chile, thick slice of Fontina cheese, thick slice of tomato, and half a slice of red onion. Place the green chile in the middle of the tortilla followed by the Fontina. As soon as the burger is done, remove it from the grill and place on top of the cheese. Add the tomato, then onion and fold the tortilla over. Place the complete burger on the grill fold-side down and leave for 45 sec.~ 1.5 min. until the tortilla is a deep gold and the folds stay firmly in place. Flip the burger and grill until the flat side is deep gold. Remove and let rest for about a minute before serving. The beef and onion juices fill the tortilla. The Fontina is deliciously melty and stands up well to the strong flavors of the burger. This is a juicy, gooey, wonderfully savory burger with just a bit of spice.
Put all ingredients into your Vitamix blender. Begin blending at variable setting 1. Smoothly turn variable setting to 10. Flip speed setting to high. Blend until smooth, about 60 seconds. Serves 2. Super tasty, tart and refreshing.
Note from Terra: To make simple syrup- 1/2 cup water, 1/2 cup sugar, cook on medium-high until sugar completely dissolves. Let cool.
Thank you so much, Bryce and Sarah! This burger is seriously calling our name. What a perfect addition for #BurgerMonth, and will gear you up for your holiday weekend. Enjoy.