This combo provides all of the hand-held advantages of a burrito but keeps the ever important shape of  a kid-approved burger

INGREDIENTS

For the Quesadilla Burger:

  • 2 (6oz.) Steak Craft Burgers lb.
  • 2 tbsp. Blended Oil
  • 2 10” Flour Tortillas
  • 1 Cup Pepper Jack Cheese (shredded)
  • ½ Cup Cheddar Cheese (shredded)
  • 2-4 Slices Tomato
  • 4 tbsp. Black Bean Hummus
  • Salt and Cracked Black Pepper (to taste)

For the Avocado Whipped Cream:

    • ½ Avocado
    • ½ Lime (zested and juiced)
    • ¼ c. Heavy Cream
    • Salt and Pepper to taste

 

INSTRUCTIONS

1. Season the burger with salt and pepper and cook your burger to the desired temperature using your preferred cooking method. It’s important to allow the burger to rest after cooking. p>

2. Puree the avocado with the lime zest and juice until smooth. Vigorously whip the heavy cream until soft peaks. Fold the avocado puree into the whipped cream. Reserve for the finished burger.p>

3. For the quesadilla, use a non-stick frying pan that’s large enough to hold the individual tortilla. Over medium to low heat, add the blended oil, then the tortilla, and half the amount of cheddar and jack cheese, spread evenly over the surface of the tortilla. As the cheese is melted, remove the tortilla from the pan, quickly spoon 2 tbsp. of the black bean hummus in the center of the tortilla, then add sliced tomato and, finally, the burger. Fold in each side of the tortilla to the center until the burger is completely covered.>

4. Invert the burger and serve with the avocado whipped cream. .p>

 

Tip: We recommend the 10” tortilla so it minimizes the amount of crust, but you can certainly opt for a larger variety 12” and load it up with more toppings.p>

Total prep/cooking time: 20 minutes

Serves: 22

Recommended Sides:

      • Black Bean & Corn Salad