Time: 30 minutes
Feeds: 4 people
Ingredients:
For the burger sauce:
- 1/2 cup mayo
- 1 tbsp yellow mustard
- 1/2 dill pickle spear, finely diced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Dash of dried dill
For assembly:
- 1 lb ground beef
- 8 fajita size tortillas
- 1/2 white onion, finely diced
- SPG (salt, pepper, garlic powder) mixture, for seasoning
- 8 slices American cheese
- Shredded iceberg lettuce
- Burger sauce (or any other condiments you would like)
Directions:
For the burger sauce: In a small bowl, combine mayo, mustard, pickle, salt, garlic powder, onion powder, paprika, and dill. Mix until thoroughly combined and taste to see if it needs any additional seasoning. Sometimes I’ll add a little extra mustard at this point if it needs more of a bite. Set aside for garnishing at the end.
For assembly: This is a flat top recipe for us so I like to get everything prepped and onto a sheet tray so it’s easy to bring everything outside for cooking. Of course, this recipe can be made on an electric griddle or in a skillet but the flat top is really convenient.
Take the finely diced onion and place into a bowl. Open the American cheese slices from their wrapping to make adding the cheese easier when it’s time. All of this mise en place goes a long way because these cook quickly.
Take the ground beef and separate it into 8 equal sized portions of 2 oz each. You don’t have to weigh them out but they should be as close as possible. After the beef has been portioned, take each ball and flatten it onto a tortilla. It doesn’t have to be perfect since they’re going to get smashed on the flat top further with a burger press but it should be well adhered to the tortilla.
Now it’s time to take everything out to the flat top! Heat the flat top on medium high. Once preheated, add onions directly to the surface where you’re going to cook each of the burgers. Place tortillas, meat side down, over the onions and smash down further with a burger press. I put a piece of parchment paper between the press and the tortilla to keep things cleaner and from sticking.
When that side of the meat has cooked and the onions have steamed, flip over and season with the SPG mixture to taste. Add a slice of cheese to each burger and continue cooking on that side until the cheese has melted, the meat is cooked through, and the tortilla has browned and crisped. Remove from the heat onto plates.
Now you can add the toppings that you’d like. I prefer the burger sauce and shredded lettuce while Stew usually does BBQ sauce or ketchup and mustard.