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–+ servings
Five golden-brown fried cheeseburger burritos on white tray with creamy burger sauce in wooden bowl

Crispy Cheeseburger Wraps Recipe with Burger Sauce

Seasoned 85/15 ground beef, a slice of pepper jack and shredded Colby Jack rolled in a 10-inch flour tortilla and pan fried in shallow oil until crisp. Served with a homemade burger sauce for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 wraps
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Filling
  • 1 lb 85/15 ground beef
  • 1 small onion diced
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce 2 to 3 tablespoons.
  • paprika to taste
  • chili powder to taste
  • garlic powder to taste
  • onion powder to taste
  • salt and black pepper to taste
  • burger seasoning optional, your favorite
Burger Sauce
  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp relish 1 to 2 teaspoons.
  • 1/2 tbsp Worcestershire sauce
  • salt, black pepper and paprika a pinch of each
For Assembly
  • 5 10-inch flour tortillas
  • 5 slices pepper jack cheese one per wrap
  • shredded Colby Jack cheese a handful per wrap
  • oil for frying enough to cover the bottom of the pan

Equipment

  • Large Skillet For the onions and beef.
  • Shallow frying pan Cast iron or similar, for frying the wraps.
  • Spatula For breaking up the beef and turning the wraps.
  • Small Bowl For the burger sauce.
  • Wooden Spoon

Method
 

Beef Filling
  1. Heat a skillet over medium heat and add the diced onion. Cook about 5 minutes, stirring occasionally, until the onion softens and sweats. Add the minced garlic and cook 30 seconds.
  2. Add the ground beef. Break it up and cook until browned through. Do not drain.
  3. Add the tomato paste, Worcestershire, paprika, chili powder, garlic powder, onion powder, salt and black pepper, plus burger seasoning if using. Stir and cook a few more minutes. Remove from the heat and let the beef cool slightly.
Burger Sauce
  1. In a bowl, mix the mayonnaise, ketchup, mustard, relish, Worcestershire, salt, pepper and paprika until smooth. Set aside or refrigerate. Can be made a day ahead.
Assemble and Fry
  1. Warm the tortillas in the skillet or over the burner until flexible. Place one slice of pepper jack in the center of each, add a large scoop of beef, and top with shredded Colby Jack.
  2. Fold the sides in and roll tightly from the bottom like a burrito.
  3. Add enough oil to a shallow pan to cover the bottom and heat over medium. Place the wraps seam side down and fry until golden brown, about 2 minutes. Turn and brown all sides. Keep the heat at medium so the tortilla does not burn before the cheese melts.
  4. Remove from the pan and rest a couple of minutes. Serve with the burger sauce for dipping.

Notes

Warm the tortillas: A cold tortilla cracks at the fold and the cheese leaks into the oil. Warm each one until it folds without tearing.
Beef: 85/15 has enough fat to stay juicy. No water or stock needed. Ground beef should reach 160°F, which browning it through in the skillet does.
Heat: Medium only. Higher burns the tortilla before the cheese melts.
Make ahead: Cook the beef and mix the sauce a day ahead. Roll and fry when ready. Leftovers keep 3 days in the fridge or 2 months in the freezer wrapped in foil. Reheat in the oven or air fryer.

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