Whisk together 1 Tbsp. lime juice, vegetable oil and ¼ tsp. salt in a medium bowl. Add coleslaw cabbage, red onion, radishes, cilantro and jalapeño; toss to coat. Cover and refrigerate.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These all-grilled crunchy tortilla wrapped burgers pay homage to a fast-food giant, but with a Boston flair! Show off your tortilla wrapping skills at your next tailgating party – you’ll be saying pahk the cah in no time!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ tbsp. fresh lime juice, divided | ||
| 1 ½ tsp. Hy-Vee vegetable oil | ||
| 2 tsp. kosher salt, divided | ||
| 2 c. three-colored coleslaw cabbage | ||
| ¼ small red onion, thinly sliced | ||
| 2 red radishes, cut into matchsticks | ||
| ¼ c. chopped cilantro | ||
| 1 small jalapeño pepper, thinly sliced* | ||
| 1 avocado, seeded and peeled | ||
| ½ small tomato, seeded and chopped | ||
| 1 (1.33-lb.) pkg. Wahlburgers fresh Angus beef gourmet blend patties (4 ct.) | ||
| 4 tsp. Hy-Vee green-chili hops seasoning | ||
| 1 ½ tsp. coarsely ground Hy-Vee black pepper | ||
| 4 slice(s) Hy-Vee deli sliced pepper Jack cheese | ||
| 4 (12-in.) Mission extra grande burrito flour tortillas | ||
| 8 (5-in.) tostadas | ||
| ½ (16-oz.) can B&M original baked beans, warmed | ||
| Wahlburgers Chef Paul’s Wahl sauce, for serving | ||
| Fresh limes, for serving |
Things To Grab
- Sharp Knife
- Whisk
- Medium bowl
- Plastic wrap
- Fork
- Small bowl
- Charcoal or gas grill
- Wide metal spatula
- Hy-Vee canola oil cooking spray
- Large cast iron griddle
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Mash avocado with a fork in a small bowl. Stir in tomato, remaining ½ Tbsp. lime juice and ¼ tsp. salt. Cover and refrigerate.
Preheat charcoal or gas grill for direct cooking over high heat (400 degrees).
Sprinkle both sides of beef patties with green-chili hops seasoning, remaining 1½ tsp. kosher salt and black pepper. Flattened burgers to 1/8-in. thickness with a wide metal spatula. Spray patties with cooking spray. Grill for 4 to 6 minutes or until edges begin to brown, turning halfway through. Top with cheese; grill for 1 to 2 minutes more or until cheese is melted and burgers reach 165 degrees. Transfer burgers to a tray.
Reduce grill heat to medium-high (375 degrees) for direct cooking. Spray a large cast iron griddle with cooking spray; place on grill rack and preheat.
Meanwhile, to assemble, top each flour tortilla with ½ cup coleslaw mixture, spreading to a 5-in. circle; top with 1 tostada, ¼ cup baked beans and 1 cheeseburger patty. Spread 3 Tbsp. avocado mixture on top each burger; top with another tostada.
Fold one side edge up to center of tostada, Holding the folded piece down, work clockwise to continue folding the remaining edge of the tortilla to center until the tostada is completely covered (you will have 5 to 6 folds). Turn wrap over and place on tray. Repeat with the remaining topped tortillas.
Place assembled wraps, fold side down, on hot griddle. Cook for 2 to 3 minutes or until golden brown, turning halfway through. Serve with Wahl sauce and fresh limes, if desired.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 65mg
- Sodium: 1300mg
- Total Carbohydrates: 47g
- Protein: 23g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%