Grilled Turkey Burger Wrap

This twist on the viral “Flying Dutchman” burger takes all the deliciousness and wraps it up in a convenient, mess-free package. Fire up the grill for a quick and flavorful meal that’s perfect for summer gatherings. This version features juicy smash burgers, perfectly charred onions, and a creamy, tangy burger sauce – all wrapped in a warm tortilla!

4 Servings
10 mins Prep Time
25 mins Total Time

Ingredients

4 Shady Brook Farms turkey patties
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
4 flour tortillas
1 medium onion, sliced 1/4 inch thick
Sliced dill pickles
2 tablespoons oil
4 slices cheese
Cooking Spray

Burger Sauce

1/3 cup mayonnaise
3 tablespoons relish
3 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon yellow mustard

Step 1

Preheat the grill to 350°F, set for 2-zone grilling, and spray grates with cooking spray.
Step 2

While the grill heats up in a medium bowl combine salt, black pepper, onion powder and garlic powder.
Step 3

Place tortillas on a baking sheet, press and smash a turkey burger evenly into the tortilla and repeat. Season the meat side liberally with the seasoning mix.
Step 4

Brush onion slices with oil, and place directly on the grill, cook for 5-7 minutes or until the bottom begins to brown and char, flip over and cook for 5 minutes.
Step 5

Add the tortilla, burger side down, directly over the heat and cook for 1 minute. Slide over to the indirect heat side and continue to cook for 3 minutes, with the grill lid down. Flip the burger over, add a slice of cheese, close the lid and cook for 4 minutes until the burger is light brown and the cheese is melted. Remove from the grill.
Step 6

In another mixing bowl or jar combine mayonnaise, ketchup, relish, vinegar, yellow mustard and 1 teaspoon of seasoning blend and mix until smooth.
Step 7

To assemble add grilled onions, 1-2 tablespoons of burger sauce , then add pickles, grilled onions and any other favorite burger toppings. Serve immediately.