Cheeseburger Burrito

Directions

1. Preheat your Blackstone to medium-high heat, around 220°C (425°F).

2. Divide the beef into eight loose 100 g balls, being careful not to overwork the meat.

3. Lightly oil the griddle if needed. Add the microwave rice and cook for a few minutes, stirring frequently. Once heated through, move it to a cooler section of the griddle to keep warm.

4. Place the beef balls on the hot griddle and let them cook for about 10 seconds. Season with salt and pepper, then smash into thin patties using a burger press.

5. Cook for about 90 seconds, or until deeply browned with crispy edges. Flip the patties and top each with a slice of American or Monterey Jack cheese.

6. Cook for another 45–60 seconds, until the cheese is melted. Stack two patties together to make four double cheeseburgers, then move them to a cooler section of the griddle.

7. Warm the tortillas for about 20 seconds per side until soft and pliable.

8. Spread a layer of rice over each tortilla. Top with shredded lettuce, salsa, tomatoes, and any other desired toppings.

9. Add one double cheeseburger stack to each tortilla. Top with diced onion, pickle slices, and hot sauce.

10. Fold in the sides of each tortilla, then roll tightly into a burrito. Wrap in foil, if desired, and serve immediately.