In a skillet over medium heat, cook the ground beef with garlic powder, salt, and pepper. Break it up as it cooks until fully browned. Drain excess fat and set aside.
Lay out the two large tortillas. Spread about a tablespoon of burger sauce on each one.
Evenly divide the cooked beef between the tortillas, placing it in the center of each.
Top with shredded cheddar, mozzarella (if using), chopped bacon, red onion, diced tomato, shredded lettuce, and sliced pickles.
Fold the sides inward, then roll the burritos tightly from the bottom up to seal the fillings.
Place each burrito seam-side down on one of the extra tortillas. Wrap again to form a double layer for added structure and crispiness.
In a clean skillet, heat butter or oil over medium heat. Toast each burrito for 2–3 minutes per side until golden brown and the cheese inside is melty.
Slice in half and serve immediately while hot and crispy.
Variations :
Add jalapeños or banana peppers for a spicy kick.
Swap ground beef for ground turkey or a plant-based alternative.
Use Swiss, American, or pepper jack cheese to switch up the flavor.
Try caramelized onions instead of raw for a deeper flavor profile.
Tips :
For easier rolling, warm the tortillas slightly before filling.
Use a slice of American cheese between the two tortillas to “glue” them together with melty richness.
Don’t overfill—the double wrap helps, but overstuffing can still make them difficult to seal.
Let the burrito rest for 1 minute after toasting for cleaner slicing and serving.
