We love Burgers. We love Burritos. We logically deduced that we would like the combination, so we decided to test our hypothesis, and we were right! The jalapeños and roasted hatch chiles gave the burgers a distinctive southwestern flare, and the burrito wrap technique kept our burgers from leaking any juices on our hands and plates as we ate (yay less mess!). As an added bonus, we got to use fresh tomatoes and lettuce from our garden for these! Now…while we opted to go with this flavour profile, we’d be remiss if we didn’t mention that this technique can support whatever your favourite burger ingredients are…so don’t be limited in your approach!
We served our Burgritos with Roasted Yellow Bean “French Fries,” but Fiesta Corn and Sweet Potato Wedge Fries would also be fantastic complements.
TIme: 30 Minutes (+20 minutes if Roasting Peppers from scratch)
- Protein of your Choice…4 ounces/serving. A few good options are:
- Ground Beef
- Ground Turkey
- Ground Pork
- Black Bean Burgers
- Optional (but encouraged): Roasted Hatch Chile Peppers or Poblanos
- Shredded Cheddar Cheese
- Burrito Tortillas
- Roast your Hatch/Poblano Peppers ahead of time if using.
- Dice your onion and jalapeño. Heat some oil in a pan, and add your onion and jalapeño. Once your peppers and onions start to soften, dice and add in your roasted peppers.
- Form your burger patties, and cook them on a grill pan or grill (about 6-7 minutes per side).
- As your burgers and peppers/onions cook, place a burrito tortilla on each of your plates.
- Arrange your cheese in the middle of your tortillas, and then layer on your lettuce and tomato.
- Scoop your sautéed onion/pepper mix on next, and then place your cooked burger patties atop that.
- Fold the burrito wrap over the top of your burger and veggies.
- Heat up a flat pan or griddle with a little oil, and place your burgritos folded side down until they crisp up, brown, and keep their shape. Then, flip, and brown the top.
- Plate, devour, and enjoy!