Cheeseburger Crunch Wrap

Preparation

• 1
  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. Sauté the onions in the hot oil, stirring occasionally, until golden brown (this takes a few minutes). Remove the finished onions from the pan and set aside.
• 2
  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 cook until done. Season with salt and pepper.
• 3
  Meanwhile, prepare the dressing: Simply whisk all ingredients for the dip until smooth. Spread a large tortilla with the dressing, leaving a border of about 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 top of the nachos.
• 4
  Fold the wrap: Using your fingers, fold the edges of the larger tortilla one after another towards the center, so that the individual sections overlap and the wrap is tightly sealed. It doesn't have to look perfect, the main thing is that the filling is well enclosed.
• 5
  Bake the wrap until golden brown in a pan or contact grill. Place it folded-side down in the hot pan and fry for 1–2 minutes until crispy. Then flip and fry the second side until golden brown. Serve hot.