Discover the delicious power of Bacon Cheeseburger Crunchwrap Supreme! Our step-by-step guide makes it easy to cook up a mouthwatering treat that's sure to delight. Savory bacon, green chile crema, and juicy patties come together in an unforgettable combination that will tantalize your taste buds. What are you waiting for.
WHAT YOU'LL LOVE
- Steaming the cheese melt with a splash of water: Squeezing a little water onto the GrillGrates and covering the patties traps steam that melts the cheese quickly and evenly, without needing to flip the patty back onto direct heat and risk overcooking it.
- A tostada shell as a moisture barrier: Placing the crispy tostada between the hot patty and the cold toppings keeps the lettuce, tomato, and avocado from wilting or turning soggy against the warm beef.
- Bacon arranged in a star pattern: Laying the bacon slices in an asterisk shape under the patty means every wedge of the sliced Crunchwrap gets a piece of bacon, instead of it clumping unevenly to one side.
- Toasting the fully assembled wrap: Searing the folded Crunchwrap in a dry hot skillet on both sides crisps and seals the tortilla shut, so it holds its shape when sliced instead of falling open.
Bacon Cheeseburger Crunchwrap Supreme
Tom Jackson
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Calories
880
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Cheeseburger Crunchwrap Supreme!
Ingredients
- 2 large (burrito size) flour tortillas
- Green Chile Crema (recipe below)
- 6 slices bacon
- 1 lb Creekstone Farms Brisket Blend Ground Beef
-
Hardcore Carnivore Chili Lime Seasoning
- 1/2 cup Queso Chihuahua (or Oaxaca), grated
- 2 corn tostada shells
-
1 avocado (smashed and seasoned with Hardcore Carnivore Chili Lime Seasoning)
- 2 slices tomato
- 1 cup shredded iceberg lettuce
-
2-4 tbsp Holmes Made Marty’s Green Chile Salsa
- 1/4 cup sharp cheddar cheese, grated
- 2 small flour tortillas
- 1/4 cup sour cream
- 2 tbsp mayonnaise
-
1 tbsp Heat Maverick’s Jalapeño Vice Hot Sauce
Green Chile Crema:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling (diffuser door or entire diffuser removed) with GrillGrate grilling panels installed over the fire box.
- Cook the bacon directly on the GrillGrates to desired doneness. Place on paper towels to soak up excess fat. Set aside.
- Meanwhile, mix the ingredients for the Green Chile Crema and transfer to a squeeze bottle. Refrigerate until ready to use.
Divide the Creekstone Farms Brisket Blend Ground Beef into two 1/2 lb balls. Place each ball in between two pieces of wax/parchment paper, and press flat into a large patty about 1/2” thick and roughly the diameter of your tostada shell. Season the top side with Hardcore Carnivore Chili Lime Seasoning.
Transfer the burger patties to the GrillGrates, seasoned side down. Peel off the wax paper. Season the exposed beef with Hardcore Carnivore Chili Lime Seasoning. When the burger releases from the grate and you have nice, dark grill marks, flip the patty. Top each patty with the grated Queso Chihuahua. Place a dome or pan over the patties and squeeze a little water onto the GrillGrates to create steam to melt the cheese.
- When the cheese is melted and the internal temperature of the beef reaches 155ºF in the center, remove the patties from the grill.
- Place a Lodge 8” Steel Skillet inside the grill to preheat.
To assemble the Bacon Cheeseburger Crunchwrap Supreme, start by laying out the large flour tortilla on your work surface. Squeeze some of the Green Chile Crema in the center of the tortilla. Lay out three slices of bacon in a star or asterisk formation. Place the burger patty on top of the bacon. Place the crispy tostada shell on the burger patty to separate the hot ingredients from the cold. Spread the smashed avocado on the top of the tostada shell. Top with a slice of tomato, then shredded lettuce, grated sharp cheddar and salsa. Drizzle the top with more Green Chile Crema. Place a small flour tortilla on top and press down gently. Wrap the edges of the large tortilla around the top, folding as you rotate to form the 6-7 sided Crunchwrap.
- Toast the Crunchwrap on both sides in the dry hot skillet, just until golden brown. Remove from the grill. Slice in half and serve.
Recipe Note
Recipe FAQ
Why steam the cheese with a splash of water instead of just letting it melt on the grill?
Squeezing water onto the GrillGrates and covering the patty traps steam that melts the cheese quickly and evenly, without needing to flip the patty onto direct heat again and risk overcooking the beef underneath.
Why put a tostada shell between the burger patty and the cold toppings?
The crispy tostada acts as a barrier, keeping the heat from the patty away from the lettuce, tomato, and avocado — without it, those toppings would wilt and turn soggy against the warm beef.
Why arrange the bacon in a star pattern instead of laying the slices side by side?
An asterisk formation spreads the bacon so every wedge of the sliced Crunchwrap ends up with a piece, rather than the bacon clumping to one side and leaving other slices bare.
Why toast the fully assembled Crunchwrap instead of serving it right after folding?
Searing the folded wrap in a dry hot skillet crisps the tortilla and seals the folds shut from the heat, so it holds together when sliced instead of unraveling.
What internal temperature should the burger patties actually reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for ground beef is 160°F. Cook the patties to at least 160°F to make sure they're fully safe before assembling the Crunchwrap.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle can handle the bacon, patties, and toasting just as well as the pellet grill; the grill mainly adds a bit of char to the beef.
Recipe Highlights
Steamed cheese melt: Melts cheese evenly without extra flipping or overcooking.
Tostada moisture barrier: Keeps cold toppings crisp against the hot patty.
Star-pattern bacon: Ensures every slice of the wrap gets bacon.
Skillet-toasted finish: Seals the folds shut so the wrap holds together when sliced.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.82 oz
- per serving
- Calories
- 880
- Carbs
- 44 grams
- Protein
- 52 grams
- Fat
- 53 grams
- Sodium
- 1627 milligrams
