Loaded Bacon Cheeseburger Burrito with Creamy Sauce and Cheese (Print version)

A toasted burrito stuffed with seasoned beef, crisp bacon, cheddar, queso, lettuce, tomato, pickles, and creamy burger sauce.

# Ingredients:

For the beef and bacon

01 - 8 slices bacon
02 - 1 lb (450 g) 80/20 ground beef
03 - 1 small yellow onion, finely diced
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 tablespoon Worcestershire sauce

For the creamy burger sauce

08 - 1/3 cup (80 ml) mayonnaise
09 - 2 tablespoons ketchup
10 - 1 tablespoon yellow mustard
11 - 1 tablespoon dill pickle juice
12 - 1/4 teaspoon smoked paprika

For assembly

13 - 4 large burrito-size flour tortillas
14 - 1 cup (115 g) shredded sharp cheddar cheese
15 - 1/2 cup (55 g) shredded mozzarella or Monterey Jack cheese
16 - 3/4 cup (180 ml) warm queso or creamy cheese sauce
17 - 1 cup shredded iceberg lettuce, patted dry
18 - 1 medium tomato, thinly sliced and patted dry
19 - 1/2 cup sliced dill pickles
20 - 1 tablespoon neutral oil, for toasting if needed

# Instructions:

01 - Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels, then chop. Pour off most of the fat, leaving about 1 tablespoon in the pan.
02 - Add the ground beef and onion to the skillet. Cook over medium-high heat, breaking the beef into small crumbles, until browned and cooked through, 6-8 minutes. Stir in salt, pepper, garlic powder, and Worcestershire, then drain excess fat.
03 - In a small bowl, stir together mayonnaise, ketchup, mustard, pickle juice, and smoked paprika until smooth. Warm the queso separately over low heat or in short microwave bursts.
04 - Heat the tortillas one at a time in a dry skillet for 15-20 seconds per side until pliable. Keep them covered with a clean towel while you work.
05 - Divide the beef, bacon, cheddar, mozzarella, queso, lettuce, tomato, pickles, and burger sauce among the tortillas, keeping the filling in a tight strip down the center.
06 - Fold in the sides of each tortilla, roll tightly, and place seam side down in a hot skillet. Toast for 2-3 minutes per side until golden and sealed. Slice and serve warm.

# Good to know:

01 - Let the beef cool for 3-5 minutes before rolling so the tortilla does not steam and soften.
02 - Best served right after toasting while the cheese is melted and the lettuce is still crisp.

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