Poblano Burger Crunchwraps on the Loco Cookers Griddle

These Crunchwraps are next level! Packed full of flavor and are absolutely delicious. Very easy to recreate, enjoy these on a weeknight for lunch or dinner.

Poblano Burger Crunchwraps

Difficulty: Easy

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Total Time 50

Course: Appetizer

Cuisine: Mexican

Ingredients Method

Ingredients

1 lb 85/15 ground beef
1 large poblano pepper
4 burrito size tortillas
1 cup shredded cheese
8 slices of bacon

Pico De Gallo

1 roma tomato (diced)
2 tbsp cilantro (chopped)
1/4 red onion (diced)
1 serrano pepper (diced)
Juice of 1 lime
Salt and pepper to taste

Chipotle Mayo

2 tbsp mayo
1 tbsp chipotle sauce

Method

Let’s start off by roasting the poblano pepper. Once it’s nicely charred, place in a zip lock bag for 5 minutes. This will allow for the removal of the skin to be easier.
Now, in a bowl, add the ingredients for the pico de gallo. Add salt and pepper to taste. Once combined, place aside.
Now take out the poblano pepper from the zip lock bag. With a spoon, remove the charred outer skin, and now dice it (remove the seeds and stem).
In a bowl, add the ground beef, the diced poblano peppers, season with salt, pepper, and garlic powder.
Mix everything well and form 4 equal size meatballs, or you can always form the 4 burgers before hand.
Now preheat your loco cookers griddle on medium heat and lay down the bacon strips. Flip them occasionally and remove them once they are crispy.
Now let’s crank the griddle on sear mode and sear those burgers. Flip them after 4 minutes and remove them once they reach an internal temperature of 160 degrees.
Once all the burgers are off the griddle, warm up the tortillas slightly.
Lay down cheese, the burger, bacon, sauce, pico and more cheese. Now fold the outer part of the tortilla within itself all the way around.
You should have 5 points. Then, place them on the griddle about 3 min per side, lower the temp to 350 degrees on the griddle.
Now remove once they are nicely crispy and brown. Let cool for 3 min before serving.