Bacon Mac Cheese Burger Wrap

Ouadie Rhabbouron

🛒 Ingredients

 

 

For the Burger Patties

 

  • 1 lb (450g) lean ground beef (e.g., 80/20 blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (optional, for extra flavor)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or butter for cooking

 

For the Bacon & Mac & Cheese

 

  • 8 slices cooked bacon, crumbled (or equivalent in pre-cooked bacon bits)
  • 1 cup (about 200g) prepared Macaroni and Cheese (homemade or good quality store-bought works well)
    • Tip: Use a thicker, creamier mac and cheese for best results.
  • 1 cup shredded Cheddar or Monterey Jack cheese

 

For the Wrap Assembly

 

  • 4 large flour tortillas (burrito size)
  • 1 tablespoon butter for toasting wraps

 

👩‍🍳 Instructions

 

 

Step 1: Prepare the Burger Patties

 

  1. In a medium bowl, gently combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Do not overmix, as this can make the burgers tough.
  2. Divide the mixture into 4 equal portions and shape them into thin burger patties, slightly wider than your finished wrap's width, as they will shrink when cooked.

 

Step 2: Cook the Burgers and Bacon

 

  1. Heat olive oil or butter in a large skillet or grill pan over medium-high heat.
  2. Cook the burger patties for 3-5 minutes per side, or until they reach your desired level of doneness (160°F/71°C internal temperature for well-done). Remove from the pan and set aside.
  3. If your bacon is not already cooked, cook the 8 slices of bacon until crispy. Drain on paper towels and crumble into pieces.
  4. If the mac and cheese is cold, briefly warm it up in a microwave or saucepan. Stir in most of the crumbled bacon, reserving a pinch for garnish.

 

Step 3: Assemble the Wraps

 

  1. Lay a large flour tortilla flat on a clean surface.
  2. Spoon a generous amount of the bacon mac and cheese mixture into the center of the tortilla.
  3. Top the mac and cheese with one cooked burger patty.
  4. Sprinkle about ¼ cup of shredded cheese over the patty and mac and cheese.

 

Step 4: Fold and Toast

 

  1. Folding Technique:
    • Fold in the left and right sides of the tortilla over the filling.
    • Fold the bottom edge up tightly over the filling.
    • Continue to roll the wrap tightly upwards to enclose the contents completely, creating a snug packet.
  2. Melt 1 tablespoon of butter in the same skillet or grill pan (or a different one) over medium heat.
  3. Place the wraps seam-side down first and cook for 2-3 minutes.
  4. Flip the wraps and cook for another 2-3 minutes on the other side, or until both sides are golden brown and the cheese inside has melted.

 

Step 5: Serve and Enjoy!

 

  1. Remove the wraps from the pan. For the best presentation and easier eating, slice the Bacon Mac & Cheese Burger Wraps in half diagonally.
  2. Serve immediately with your favorite dipping sauces, like ketchup, mustard, or a smoky BBQ sauce!

 

💡 Pro Tips for Perfection

 

  • Mac & Cheese Consistency: For a wrap that holds up well, your mac and cheese should be creamy but not soupy. If it's too thin, it will leak out.
  • Don't Overfill: It's tempting to add too much filling, but overfilled wraps are impossible to roll and prone to breaking. Stick to the recommended amount.
  • Rest the Burger: Allowing the burger patties to rest for a minute after cooking keeps the juices locked in, resulting in a more tender and flavorful wrap.
  • The Toast is Key: Toasting the wrap not only melts the cheese but also gives the tortilla structure and a desirable crispy exterior.

Enjoy this unforgettable fusion of two classics! Share your creation with us on social media!

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