Southwestern Beef & Bean Burger Wraps

The move here is mixing refried beans straight into the ground beef. The beans add moisture and fiber, which means leaner 93% beef stays juicy instead of drying out under the broiler. Cilantro and chopped pickled jalapeños get folded in too, so the Tex-Mex flavor is in the patty itself, not just slathered on top.

A quick smashed guacamole pulls double duty. Ripe avocado mashed with prepared salsa and a pinch of garlic powder spreads like a sauce and binds the wrap together. Shredded romaine adds crunch. Pepper jack melts against the hot broiled burger and gets a little gooey by the time you take a bite.

Broil for 12 to 14 minutes on an upper rack until an instant-read thermometer hits 165°F (74°C). Roll tight, serve with lime wedges, and lunch is done.

Pro Tips

• Mix the beef and beans gently with your hands. Overworking makes the patties tough and rubbery.
• Shape patties oblong (roughly 5 by 2 inches) so they match the tortilla and roll cleanly without bulky ends sticking out.
• Warm the tortillas before assembling. Cold tortillas crack when you roll them. Thirty seconds in a dry skillet does it.
• Use a meat thermometer. Burgers with added beans look done on the outside before the center hits temp.

Variations

• Swap ground beef for ground turkey or ground chicken for a leaner wrap.
• Add a handful of shredded cabbage or pickled red onion for more crunch and acid.
• Spread the tortilla with chipotle mayo instead of guacamole for a smoky twist.