Burgeritos – A great way to serve Hamburgers
Superbowl Sunday Recipe!
Just another crazy Hamburger idea that will be a crowd pleaser on Super Bowl Sunday. Fast easy and versatile, these Burgeritos are simply delicious!
(Closed Captioning available on this video)
Directions:
2. On a flat surface, combine the hamburger meat with onions and mix lightly using your hands.
3. Divide the mixture in to two equal halves and form elongated patties with each half as shown in the video.
4. Sprinkle each hamburger patty generously with brazos legend steak seasoning on both sides.5. Place the hamburgers on the grill and allow to cook.
6. Place the Green chili on the grill as well and allow to roast lightly. Place the cheese blocks on the hamburgers and allow to melt.
7. Remove the hamburgers from the grill and set aside. Place the tortillas on the grill and warm up a bit.
8. Place the tortilla on a flat surface and arrange the hamburger on it. Place lettuce leaves, bacon grilled chili and spread yellow mustard. Fold the bottom as shown in the video.
9. Serve fresh accompanied with some golden ale.
- 1 Pound (ground chuck) hamburger meat
- 1 Yellow onion, chopped finely
- 4 Bacon strips, cooked (pepper bacon used)
- 4 Red leaf lettuce leaves
- 2 LargeTortilla
- 2 Teaspoon steak seasoning (Brazos legend steak seasoning used)
- 1 Large green chili, seeds removed and cut into half
- 6 Small cheddar cheese slices
- 2 Tablespoon mustard
- Prepare the grill.
- On a flat surface, combine the hamburger meat with onions and mix lightly using your hands.
- Divide the mixture in to two equal halves and form elongated patties with each half as shown in the video.
- Sprinkle each hamburger patty generously with Brazos Legend Steak Seasoning on both sides.
- Place the hamburgers on the grill and allow to cook.
- Using a wide spatula, carefully flip them over and allow to cook on the other side.
- Place the Green chili on the grill as well and allow to roast lightly.
- Place the cheese blocks on the hamburgers and allow to melt.
- Remove the hamburgers from the grill and set aside.
- Place the tortillas on the grill and warm up a bit.
- Place the tortilla on a flat surface and arrange the hamburger on it.
- Place lettuce leaves, bacon grilled chili and spread yellow mustard.
- Fold the bottom as shown in the video.
- Serve fresh accompanied with some golden ale.
Video Transcript:
Presenter:
Hey, everyone, today on the Cooking Everything Outdoors show we’re making burgeritos for Super Bowl Sunday.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So what are burgeritos?
Well, it’s a hamburger wrapped in a tortilla, hence the word burgeritos comes from.
Actually, I thought it was an original word that I made up, that I was pretty clever, and I did a little research in.
Guess what?
It’s actually a restaurant.
So restaurant you recognize… burgerito restaurant wherever you are, this is all yours, baby.
I’m not stealing it.
I just kind of talk this with you.
Actually, I didn’t have hamburger buns and I really didn’t want to go to the store.
So I went to my all-time favorite food, the tortilla.
So I’m going to be making my Super Bowl burgerito on the Camp Chef Big Gas Grill group box.
And this is perfect for tailgating and being out there at the game, not that a lot of us are going to be able to make this Super Bowl game, but if you’re happen to be lucky enough to do that, man, this is to brig to go with.
But I’m going to make it just in my backyard.
I’m going to have this for Super Bowl.
And it’s going to be great.
So that’s what I’m using.
Other than that, you’re going to need just a couple of things.
I highly recommend a spatula that has a long plate on it.
So we’re making our burritos in actually an elongated rectangle.
So this is great for flipping that.
The other thing you’re going to need is some super-sized tortillas.
These are what I like to use and you can stuff a ton of food in this.
Okay, so this is kind of just basic hamburger fair that I’m making.
This is what I love in my hamburger.
If I’m going to make one for any day of the week, this is pretty much what I’m going to go for.
So what I have here is just some ground chuck.
This is actually about a 15/85.
I know a lot of you like to go with the 20/80, but I just think that’s just too greasy though.
That fat is world of juices.
It’s your call, go with what you want.
This isn’t a documentary on hamburger making.
So inside my burger I love to put minced onion in there.
And then on the outside I’m going to be seasoning it up with some brasero steak rub.
And I like this on the outside.
It actually helps give it a little bit of bark.
It’s got some really, really good flavor.
And I’m going to top it off with some green chilly.
I’m going to roast this just a little bit.
I’ve got some really delicious pepper bacon that I’ve already cooked up.
Some cheddar cheese.
And some red leaf lettuce.
And that’s my idea of a burger.
That’s what I like to go to.
Alright, so let’s take… I have just little under a pound of hamburger here.
And then I have my green onion.
And I like a lot green onion… I am stuck on green onion today.
Alright, somebody count and see how many times that happens.
So I like to mix mine up.
I like a lot of onion.
This is just a basic yellow onion in there.
Don’t overwork your hamburger.
And I have talked about this in other videos.
Just work it fairly gentle.
I’m going to break it in half.
These are going to be almost 1/2 pound burgers.
So what you want to do?
You’ve got to think of a burger that is shaped like so.
As thick as you want it to be, but get some length on it.
We’re going to pile this stuff on this burger in that burrito.
You know, so I didn’t put any seasoning inside of the burger.
I don’t do that.
But I will apply a nice coating of my brasero, so there’s that.
Let’s flip this one over.
Give this a good coating also.
Let’s get these burgers on.
See that spatula is just perfect for this.
And I would even say these are too wide, but that’s okay.
We’re going to roll with this.
So these look like they’re read to flip.
Nice.
Nice.
So one of the things I wanted to do is take my chilly and get that toasted up a little bit.
And this is just so I don’t have cold chilly in my burgerito.
If you’re adding cheese to yours, that’d be a good time to put your cheese on.
Okay, chillies are heated up.
And a few grill marks on there, not that we’re looking for that.
Let’s get that right on top of that burger.
Oops.
Here we go.
Okay, I think that is where we want it to be.
And will this one come off?
I’m thinking I’m probably around medium, maybe just a little over on that.
And we’re going to let that rest and yes, you let your hamburgers rest.
Now, all I do is I place it right on the grill.
Let that warm up.
And this… really, probably less than a minute to do this.
Beautiful.
That’s it.
That’s what we want to do.
Okay, let’s build this bad boy.
Now, don’t overcook it to where you can’t fold this up and roll it up.
And you want to take your hamburger that’s been resting for a little while.
And we’re going to place it almost in the middle.
Get your bacon on there.
Get your lettuce on there if you like.
And then take your favorite flavor and just spread it around.
I like yellow mustard, nice and simple and basic.
Now, you’re going to fold the bottom up.
Wrap these around.
That is a burgerito.
Okay, we’re going to wash our burgerito with a Kona Brewing Company Big Wave.
This is the golden ale.
Let’s see how we did.
This is nirvana.
This is incredibly good.
Yeah, it’s good.
I’m happy.
I’ll see you next time.
This is Gary House Cooking Everything Outdoors.
Love you, man.
2014 Super Bowl here we come.
Can you post a recipe for your Brasero seasoning please.
Sorry Phillip, I should have said is was a ready made seasoning. Here is the link: http://texastamale.com/store/index.php?main_page=product_info&cPath=7&products_id=116&zenid=f3f770d2609e3778f3e130183e80c679