Bacon Cheeseburger Burrito

Haynes

6 oz bacon

1 lb (heavy) ground beef

¼ cup yellow mustard

¼ scant cup ketchup

salt and pepper as needed

¼ onion, diced

1 small tomato, diced

¼ head lettuce, cleaned and cut, shredded is good

¼ cup diced dill pickle or dill relish, splash of pickle liquid if desired

2 cups shredded cheese

Flour burrito wrappers

Cook the bacon as desired (crispy, etc), remove from the pan reserving the bacon grease, and break into large chunks. Brown the beef in the bacon grease. Add the mustard and ketchup, simmer for 5 minutes. Return the bacon to the beef. Remove from heat. Taste and add salt and pepper as desired.

Combine the onions, tomato, lettuce, and pickle in a separate bowl. Season with salt and pepper. Chill until used.

Assemble the burritos using the meat, topped with cheese and salad, and rolled to seal.

Warm in pan/oven if desired (microwave leftovers) before serving.

Heavy pound of ground beef means 1 pound plus an ounce or two.

If you are not a fan of mustard and ketchup, adjust as needed. But... Simmering the condiments calms down the flavor quite a bit and provides a subtle "cheeseburger" flavor.

Adjust proportions of salad as desired. If I am pre-wrapping these to heat later, shredded cabbage can be substituted for the lettuce as cabbage handles re-heating better.

I try to make these with a generous ¼ pound of meat for each burrito.

There is a burrito wrapping technique of making a small fold in the closed part of the wrapper as you wrap to prevent juices from dripping out the bottom. Make the first fold up, then tuck a small flap on both sides of bottom section of the wrap in as you roll to catch the juices.

I don't add any salt and use a low sodium ketchup with a no-salt mustard. I can eliminate the bacon, but it is pretty good, so I use it. Even a turkey bacon has a ton of sodium. The pickle has a lot of sodium also. Moderation might help some. And I use a vegan cheddar style slice rather than the cheese.

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