Serves 1

Recipe courtesy of Mary Wright

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INGREDIENTS

  • 1 Chophouse Steak Burger®
  • ¼ Cup Mexican Blend Cheese; shredded
  • ¼ Cup Iceberg Lettuce; shredded
  • 1 Red Onion; sliced thinly
  • 1 Tomato; sliced thinly
  • 1 Tablespoon Sour Cream
  • 2 Tablespoons Salsa
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Flour Tortillas; street taco size

DIRECTIONS

  1. Season frozen burger evenly with salt and pepper and place burger on a 350-degree grill or flat top.
  2. While the burger is cooking place oil in a skillet and lightly toast the tortillas; keep warm and set aside.
  3. Once the burger begins to form juice pockets on the top (approximately 3.5 minutes), flatten the burger to fit the size of the tortilla and flip; continue to flatten if needed.
  4. Remove burger from grill place on one tortilla, top with shredded cheese, lettuce, onion, tomato, sour cream, and salsa.
  5. Place the second tortilla on top and cut into four sections.