Big Mac burritos

Ingredients

• 3 lb Ground Beef (90% lean, high protein)
• 5 g Onion Powder (for beef seasoning)
• 5 g Garlic Powder (for beef seasoning)
• 9 g Black Pepper (freshly ground)
• 5 g Onion Powder (for sauce)
• 6 g Garlic Powder (for sauce)
• 20 g Mustard (yellow mustard)
• 45 g Ketchup (regular ketchup)
• 240 g Light Mayonnaise (reduced‑fat mayo)
• 39 mL Pickle Juice (from dill pickle jar)
• 1 medium Onion (diced)
• 250 g Lettuce (shredded, iceberg or romaine)
• 8 slices Cheese (American or cheddar, sliced)
• 8 pieces Large Flour Tortillas (10‑inch size)

Instructions

1. Season and Cook the Beef

   Break up the ground beef in the skillet, sprinkle with 5 g onion powder, 5 g garlic powder and 9 g black pepper, and cook over medium‑high heat, stirring occasionally, until fully browned and the internal temperature reaches 71°C (160°F). Drain any excess fat.

   Time: PT12M

   Temperature: Medium-high heat

2. Prepare the Tangy Sauce

   In a mixing bowl combine 9 g black pepper, 6 g garlic powder, 5 g onion powder, 20 g mustard, 45 g ketchup, 240 g light mayo and 39 mL pickle juice. Stir until smooth and fully emulsified.

   Time: PT5M

3. Dice Onion and Shred Lettuce

   Dice the medium onion into small pieces and shred the lettuce. Set both aside in separate bowls.

   Time: PT5M

4. Assemble the Burritos

   Lay a tortilla flat, spread a generous spoonful of sauce, add a portion of cooked beef, a pinch of diced onion, shredded lettuce, and a slice of cheese. Fold the sides in and roll tightly, sealing the seam with a light press.

   Time: PT5M

5. Toast the Burritos

   Heat a clean skillet or panini press over medium heat. Place each burrito seam‑side down, press gently, and toast for about 2‑3 minutes per side until golden and the cheese melts.

   Time: PT6M

   Temperature: Medium

6. Serve

   Cut the toasted burritos in half if desired and serve immediately. Enjoy while hot!

   Time: PT1M

Nutrition Facts

Calories

750

Protein

36g

Carbohydrates

33g

Fat

33g

Fiber

1g