Tortilla-Wrapped Fiesta Mexican Burgers

Boring burgers get a fun & funky twist with a tortilla wrap!

In the run up to Father's Day, I deemed the week Burger Week. We had burgers every night except one when I had come down with such an unshakable cold, all I wanted was a Chinese takeaway and an early night in. Other than that, though, it was burgers to the max! And my boys loved them!

We're not talking ordinary ground beef + cheese + a bit of tomato and drizzle of mayo. Oh, no! We're talking burger burgers! Different, unusual, out of the ordinary burgers. Burgers each with a distinct flavor. This tortilla-wrapped fiesta Mexican burger ticks all those boxes. It's absolutely amazing. It combines the homemade taco seasoning recipe I shared with you in the Ultimate Nacho Chicken dish with toasted tortillas. Don't knock it 'til you've tried it; and you've got to try this one!

---

Ingredients: 

For the taco seasoning
1/4 tsp garlic granules
1/4 tsp onion powder
1/4 tsp oregano
1 tsp chili powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tbsp coriander/cilantro
1 1/2 tsp cumin

For the fiesta burgers
1/2 pound beef mince
1 egg
2 Swiss cheese slices/span>
2 burger buns
2 large, burrito-sized tortillas or 4 regular, taco-sized tortillas
lettuce
tomato
guacamole
sour cream
salsa
homemade taco seasoning

---

Instructions: 

Tortilla-Wrapped Fiesta Mexican Burgers
1. Season mince with homemade taco seasoning. I don't know how much I used, probably about 2 tablespoons, enough to really flavor the mince.

2. Shape the mince into patties and steam cook by placing the patties into a very hot skillet without any oil. Cover with a lid. Squirt a bit of water onto the skillet, not the beef! Cover again and steam about 2 minutes per side for medium well burgers. Twice as long for well done.

3. While the burgers are steaming, ready the condiments. We used lettuce, tomato, guacamole, sour cream, salsa and cheese. But you can use whatever you want.

4. Flip the burgers, add a slice of Swiss (Emmental is technically what we used, UK buddies) and cover and allow to finish cooking.

5. Once done to your likeness, remove the burgers from the skillet and allow them to rest on a plate. Turn off the heat and remove the skillet from the burner, allowing it to cool.

6. Assemble the burgers from the bottom up: cheese-topped beef on the bottom bun, tomato, lettuce, sour cream, guacamole and salsa. Top with another bun and slightly squish down.

7. Make an egg wash.

8. Here's the slightly tricky bit: wrap the burgers like little parcels in the tortillas. If you use small tortillas, you'll need two per burger. Allow the tortillas to naturally fold. Apply egg wash to the folds to keep the tortilla together. You'll want one tortilla on top and one tortilla on the bottom, egg wash along the side where they join. It'll be surprisingly sticky and will actually stick together. If you're using the large tortillas, do the egg washing and folding underneath the tortilla instead of the sides.

9. Your skillet should be cool enough to wipe. If there is a lot of lingering fat from the burgers, wipe this out with a paper towel. Return the skillet to the heat and heat to medium.

10. Once heated, add the tortilla-wrapped parcels one at a time, browning first on the top, then on the sides, holding the tortilla with your hand or wide tongs while you brown. Brown all sides. Repeat with the second tortilla.

11. Serve with oven French fries and a side of extra guacamole or any other condiment you'd like.

Get ready for one of the most indulgent and delicious burgers of your life. Seriously. You might think that with all those carbs, it's going to be too bready. It surprisingly wasn't!