I was fucking around on the Carrows Website last week. I had a coupon and I wanted to see what was offered. I came across this picture of their burger quesidilla thing. I thought it looked good and easy to make. Then I realized that my husbands version would have to be different. Here is the version I came up with. In hindsite I kind of think i would have either fried the burger up as ground beef instead of patties, or done it as a longer thinner patty as opposed to a thick round one, and folded it burrito style. Either way he loved it, and it was sealed good enough to take to work and reheat! Here is my version of it. (Please note, I used a veggie burger in mine, and just let it cook in the oven and it came out friggin perfect!)

5 Burrito size flour tortillas
2 pounds lean ground beef
1 package mushrooms sliced
1 cup white onion halve and sliced
3 tbsp grill seasoning
1 tsp salt
1 tsp pepper
4 slices bacon
1/2 cup shredded pepperjack cheese
1/2 cup shredded mozzarella
2 tomatoes sliced
oil to sauté

Note: I did this all in one pan, to make it faster I suppose you could use two or three pans.

Preheat oven to 450. In large nonstick skillet heat oil over medium high heat. Toss in mushrooms and cook until soft. Don't stir them much so they can brown. Add in onions and sauté until onions and mushrooms caramelize. Remove onions and mushrooms and reduce heat to medium low. Place bacon in and turn every few minutes until crispy. In large bowl combine hamburger, salt, pepper and grill seasoning. For 3 long patties. Remove bacon from pan and turn heat back to medium high. Place burgers in the pan and brown on both sides. It is important not to cook them all the way through. Remove from heat. Heat tortillas for 30 seconds in microwave so they are soft and bendable. Place one tortilla on cookie sheet. Add 1/3 pepperjack cheese to center of tortilla, followed by 1/3 of tomatoes, mushrooms & onions and bacon. Place burger on top and spread mayo on the patty. Top with 1/3 mozzarella cheese. Halve a second tortilla and place half on top of the cheese. Fold the bottom tortilla over. I did it by folding on side and then slowly bringing up the corniners so I had a total of about 6 folds. Then place it folded side down on a cookie sheet. Repeat with the other two. Bake for 15 minutes or until brown on one side, flip and bake until brown on the second side. Remove and allow 5 minutes to cool. Cut in half and serve. We served ours with ketchup and mayo mixed together, and also with ranch. Both were great for dipping.

1 comment:

Nate-n-Annie said...

If you used corn tortillas instead of flour, would that make this dish gluten-free?