Janet’s dad opened the first burger joint in Hermosillo back in the 90's. What did he call it? JANET BURGER. This is our homage to him. It may sound improbable, but trust us when we say: ditch the bun. A burger patty smashed into a COYOTAS tortilla just HITS. This little stunt proves—yet again—that tortillas aren’t just for tacos. Or maybe it proves that tacos don’t always have to taste like tacos. Either way, these are delicious.
Serves: 8
Total Time: 30 minutes
INGREDIENTS
8 medium Coyotas tortillas (1 package)
1 lb ground beef (organic rancher or Force of Nature)
2 tsp salt, divided
8 slices Rumiano cheddar cheese
2 cups shredded lettuce
1 cup sliced onions
1 cup julienned pickles (Grillo’s)
SAUCE
½ cup mayo (Primal Kitchen)
2 tbsp mustard
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
2 tbsp finely chopped pickles
INSTRUCTIONS
1. Make the sauce: In a small bowl, mix the mayo, mustard, paprika, onion powder, garlic powder, and chopped pickles. Refrigerate until ready to use.
2. Prep the meat: Divide the ground beef into eight 2-oz portions and roll each into a ball.
3. Sear + smash: Heat a comal or cast-iron pan over high heat. Place one meatball onto the hot surface. Lay a tortilla directly on top of the meatball and, using a large metal spatula, press firmly to smash it into a thin patty.
4. Cook the first side: Let the meat sear until the edges are browned and crispy, 1–2 minutes.
5. Flip + season: Flip the patty so the tortilla faces the pan. Sprinkle the browned meat side with about ¼ tsp salt. Cook the tortilla side for about 2 minutes, until lightly toasted. If adding cheese, place a slice on the meat side now to melt.
6. Assemble: Remove from the pan. Top the meat side with sliced onions, shredded lettuce, julienned pickles, and a generous spoonful of sauce.
7.Repeat: Repeat with the remaining meatballs and tortillas. Serve immediately.
