Sun-Dried Tomato Burger Wraps

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs of ground chuck
½ cup of grated sweet Vidalia onion
1/2 cup of fresh cilantro, chopped
1/2 cup of sun-dried tomatoes chopped
6 slices of bacon
1 teaspoon of cumin
1 teaspoon of Louisiana hot sauce
1 teaspoon of Kosher Salt
1 teaspoon of ground pepper
1 Tablespoon of Lee & Perrins Worcestershire sauce
6 10″ size sun dried tomato flavor flour tortillas
1/3 cup of mayonnaise
1/3 cup of tomato catsup
12 slices of provolone cheese
Butter flavor cooking spray


Prepare grill to medium hot direct-heat cooking

Prepare bacon.
Heat a heavy non-stick fire-proof griddle on the grill, add the bacon and cook until crisp. Transfer bacon to paper towel to drain and cool, when cool, crumble and set aside.

In a glass bowl mix together the ground chuck, the grated onion , cilantro, the sun dried tomatoes, the bacon, cumin, hot sauce, salt, pepper and the Worcestershire sauce. Mix lightly until blended.

Divide mixture evenly to make 6 patties
Shape patties to about 5″ in diameter (the tortillas are approx 10″ in diameter so you want the burgers to be half the size), don’t make the patties too thick, it works better if they are thinner.

Grill burger patties about 5 minutes, this would be medium on each side or to desire doneness.
While patties grill, mix together the mayonnaise and the catsup, set aside.
Remove the patties from grill and on a work area take a tortilla and spread with mayonnaise and catsup mix, place one slice of the cheese on top of the mayo/catsup spread and put the patty in the middle, put the second slice of cheese on top.
Wrap the patties up with the sides of tortilla, start from side to side then fold up the bottom & fold down the top.

Return griddle skillet back on hot grill and place the wrapped patties on skillet for a minute on both sides.
Cut in half to reveal the gooey surprise, plate and enjoy!