Big Mac Crunchwraps
Is there anything better than that bright orange Big Mac Sauce?
We decided to take on the classic Big Mac with our very own plant-based version, in the form of the humble crunchwrap. Gooey, cheesy, packed full of flavour, these not-so-meaty morsels are ideal if you want to take your burger in a different direction this summer. You'll be extremely happy that you tried them, trust us.
Serves
Ingredients
For the patties
<item-todo-done>1 tbsp oil<item-todo-done><item-todo-done>2 plant-based burger patties<item-todo-done><item-todo-done>40g plant-based grated cheese<item-todo-done><item-todo-done>3 tbsp BOSH! Cheeze Sauce<item-todo-done>
For the sauce
<item-todo-done>2 tbsp ketchup<item-todo-done><item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2 tsp pickle juice<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp yellow American mustard<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>1 tbsp BBQ sauce (optional)<item-todo-done>
For the wrap fillings
<item-todo-done>½ red onion<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done><item-todo-done> handful of cherry tomatoes<item-todo-done><item-todo-done>2 pickled gherkins<item-todo-done><item-todo-done> few slices pickled jalapeños<item-todo-done><item-todo-done>4 large tortilla wraps<item-todo-done><item-todo-done> handful of crispy onions (optional)<item-todo-done>
Before you start
Oven preheated | Medium frying pan with lid
Cook the patties
- Heat a frying pan over medium heat with the oil.
- Flatten down the patties with the palm of your hand or the back of a spatula, until they are maximum 2-3cm thick.
- Fry the patties until well browned and mostly cooked through on both sides.
Meanwhile, prepare your fillings and sides
- Finely dice the red onion, tomatoes, gherkin slices and pickled jalapenos.
- Finely shred the lettuce.
Finish the cheeseburgers
- When the burgers are almost done, mix the grated cheese together with the cheese sauce in a bowl (if using), and top both patties with the grated cheese/cheese sauce mixture.
- Add a splash of water in the pan, put the lid on and continue cooking until the cheese melts fully.
Meanwhile, make the sauce
- Mix all the sauce ingredients together in a bowl, and season to taste.
Assemble the crunchwraps
- Lay out one tortilla wrap in front of you.
- Generously spread the sauce across the centre, until it is just wider than the width of your flattened patty - avoid getting too close to the edge.
- Add a generous handful of the chopped lettuce, tomatoes, gherkins and jalapenos evenly across sauce, then place a cooked cheesy patty on top.
- Cut out a smaller circle from a second tortilla wrap just wider than the size of the patty, and spread more sauce on one side.
- Add another handful of the fillings and the crispy onions (if using) on top of the patty, packing it as high as you can.
- Place the smaller tortilla circle sauce-side down on top, and gently flatten it down with your hands.
- Bring all the edges of the larger tortilla wrap into the centre, overlapping with the smaller circle to create a tight pleated bundle.
- Quickly flip the wraps onto the pleated side so everything stays together, then repeat with the second wrap.
Cook the crunchwraps
- Heat a drizzle of oil in a pan over medium heat.
- Fry each crunchwrap seam-side down until the tortilla is golden-brown and crispy, pressing down with the back of a spatula to help seal the edges.
- Flip and cook the other side and enjoy!