John Myers
Ingredients for 4 servings:
- 8 burger patties, frozen, ready seasoned
- 8 slices of Cheddar cheese or other cheese
- 2 large tomatoes
- 3 onions
- 4 pickles
- 8 slice(s) Bacon for grilling or regular
- 4 flour tortilla(s) or Dürüm
- 1 small head of iceberg lettuce
- Jalapeño(s)
- ketchup
- Mustard (Habanero pepper mustard)
- Barbecue sauce
- Fat for frying
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
This “burger” recipe was born out of a shortage of burger buns. Slice the vegetables, wash the lettuce, and tear out individual leaves. Let the patties thaw for about 30 minutes. Preheat oven to 80 degrees Celsius (180 degrees Fahrenheit) top/bottom heat. Fry the patties in a grill pan for about 3 minutes per side, then place a slice of cheddar cheese on each patty and keep the patties warm in the oven. Heat the wraps or dürüm in the oven (I placed them individually on an oven rack lined with aluminum foil on the top rack for about 3 minutes each). Fry the bacon in the grill pan, then keep them warm in the oven on a plate lined with kitchen paper. Top and fold the wraps as desired. My choice was: 2 patties with cheese, 2 slices of bacon, 2 slices of tomato, onions, jalapeno peppers, lettuce, and a pickle. Topped with habanero mustard and ketchup. Spicy and crunchy. The filling is completely up to you; let your imagination run wild. Tip: Fold the aluminum foil in half and place a narrow strip under the “bottom” of the wrap. After folding, wrap it tightly with the aluminum foil. This helps immensely when eating.
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