Stuffed Tortilla Burger Recipes

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.

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.

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.

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Steps:

• Preheat oven to 375°F.
• Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
• Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
• Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.