The Ultimate BBQ Feast Kevin’s Fully Loaded Tortilla Crunch Beef Burgers
By Kevin Dundon
4 people
20 minutes
30 minutes
Ingredients
- 4 pack Burger Buns
- 8 pieces Butterhead Lettuce
- 150 g Cheese 50g grated, 100g sliced
- 1 tsp Chilli Flakes
- 1 medium Courgettes sliced in 1cm thick rounds
- 1 medium Egg beaten
- 4 tbsp Mayonnaise
- 50 g Panko Bread Crumbs
- 1 pinch Salt and Pepper
- 4 tbsp Sauerkraut
- 8 slices Streaky Bacon cooked
- 2 tbsp Sunflower Oil plus extra for frying
- 4 portions SuperValu Beef Burgers
- 4 tbsp Tomato Relish
- 2 large Tortilla Wrap
Method
Method:
Preheat the barbecue or a griddle pan, prepare the fillings and preheat the oven to 200˚C. Slice the tortillas into bands of approximately 1cm in width. Place the pieces on a baking tray, sprinkle with some oil, and season with salt, pepper, and chilli flakes. Bake for 5-7 minutes until just toasted and crispy. Remove from the oven and set aside. Next, prepare the crispy courgette. In a bowl, place the beaten egg and season with salt and pepper.
In a second bowl, place the breadcrumbs and grated cheese. Dip the courgette slices in the egg mixture, then in the breadcrumbs. Set aside on a tray until all the courgette is prepared.
Heat a shallow pan with 2cms of oil over medium heat. Fry the courgette pieces for 60-80 seconds to crisp up the breadcrumb. Remove from the heat and transfer onto kitchen paper to absorb excess oil. Season and set aside at room temperature, uncovered.
Once the ashes turn white, oil the barbecue ridge or drizzle some oil on a griddle pan and add the burgers. Cook on both sides for 5 minutes each side until cooked through - depending on thickness. In a small bowl, combine the tomato relish and the mayonnaise. Set aside. Drizzle the halved burger buns with oil and toast on the barbecue for a minute. Remove from the heat and build the burger by layering on the meat, salad leaves, crispy courgette, cheese slices, cooked bacon, crispy tortillas, sauerkraut, and a good dollop of tomato mayonnaise sauce.
