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Flying Dutchman chopped wrap cut in half, filled with chopped smash burgers, caramelized onions, cheese and lettuce

Flying Dutchman Chopped Wrap

A viral take on an American classic. Smashed beef patties, caramelized onions, American cheese, pickles and a copycat In-N-Out burger sauce, chopped together and toasted in a tortilla until crispy.
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Cook Time 1 hour
Total Time 1 hour
Servings: 3 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Smash Burgers
  • 2 lbs 80/20 ground beef
  • 8 slices American cheese
  • salt and pepper
Copycat In-N-Out Sauce
  • 1/2 cup mayonnaise
  • 3 tbsp ketchup
  • 1 tbsp mustard
  • 1 tsp vinegar
  • 2 tbsp pickles chopped
  • 1 tsp pickle juice
  • salt and pepper to taste
Assembly
  • 3 XL tortillas
  • 1 head lettuce
  • 1/2 cup pickles chopped
  • 2 onions sliced

Equipment

  • Large pan for the onions
  • Cast-iron skillet or griddle
  • Spatula or burger press
  • Small bowl for the sauce
  • Cutting board
  • Knife

Method
 

Caramelize the onions
  1. Slice the onions and add them to a pan over medium-low heat.
  2. Cook low and slow, stirring occasionally, until soft and deep golden brown.
  3. Set aside.
Make the sauce
  1. In a small bowl, whisk together the mayo, ketchup, mustard, vinegar, chopped pickles, and pickle juice.
  2. Season with salt and pepper and set aside.
Make the smash burgers
  1. Divide the ground beef into small loose balls, about 4 ounces each.
  2. Heat a cast-iron skillet or griddle over high heat until very hot.
  3. Place the beef balls on the skillet and immediately smash them flat with a spatula or burger press.
  4. Season with salt and pepper.
  5. Cook for about 2 minutes until a deep crust forms.
  6. Flip, top each patty with American cheese, and cook another 1–2 minutes until melted.
Assembly
  1. Shred the lettuce and lay it down on a cutting board.
  2. Add the smashed patties, caramelized onions, and pickles on top of the lettuce.
  3. Drizzle with the burger sauce.
  4. Chop it all up together with a knife until it’s fully mixed and bite-sized.
  5. Warm your tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
  6. Fold in the sides, roll it up tight, and toast it in a pan a couple of minutes per side until golden and crispy.

Notes

Don’t rush the onions. Low and slow is what gets them soft, sweet, and deep golden brown.
Smash right away. Smash the beef balls flat as soon as they hit the skillet to get that crispy crust.
Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.