Cheeseburger Crunch Wrap

First, prepare the caramelized onions: Peel the onion and cut it into fine half-rings. Heat a pan, add plenty of vegetable oil and let it get hot. Fry the onions in the hot oil, stirring occasionally, until golden brown (this takes a few minutes). Remove the cooked onions from the pan and set aside.

Divide the ground beef into two equal parts and form each into a ball. Place them in the hot pan and flatten with a spatula (smashed burger style). Sear sharply on the first side, then flip and finish cooking. Season with salt and pepper.

Meanwhile, prepare the dressing: Simply stir all ingredients for the dip until smooth. Spread a large tortilla with the dressing, leaving a border of approx. 3 cm free. Place the sliced romaine lettuce and the cooked meat patty on top. Top with cheddar slices, sliced pickled gherkins, the caramelized onions, and a handful of nachos. Spread a smaller tortilla (or a second large one, cut to size) with dressing as well and place it dressing-side down on the nachos.