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Where old-school flavor meets new-school trend. This wrap takes the smashburger craze to the next level, pressed onto a soft tortilla or wrap and loaded with heimish goodness. Think juicy burger, crispy fried onions, maple beef fry, creamy coleslaw, and a surprise twist of kishke for that nostalgic touch. It’s savory, crunchy, smoky, and sweet all wrapped up in one bite.
2 pounds (910 grams) ground beef (I use extra lean)
6 large wraps or soft tortillas
salt, to taste
pepper, to taste
1 16-ounce (450-gram) kishke, cut into 6 slices
2 large Spanish onions, sliced
1–2 tablespoons oil, such as Gefen Canola Oil, as needed
8–12 ounces (225–340 grams) beef fry
1/4 cup Gefen Maple Syrup
1 pound (450 grams) coleslaw
Divide the meat into six parts. Press each part onto a tortilla or wrap, making sure it’s evenly distributed and reaches the ends. Sprinkle with salt and pepper. Crumble one slice of kishke for each wrap and press it onto the meat.
Heat a nonstick skillet over high heat and spray with cooking spray. Place one wrap, meat side down, onto the skillet. Cook for four minutes, then flip and cook for another two minutes. Flip again and cook for an additional two to four minutes, until the meat is browned and cooked through.
Repeat with the remaining wraps.
Add onions and one to two tablespoons oil, if needed, to the same skillet and fry onions until just golden.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place the beef fry on the prepared baking sheet. Drizzle with maple syrup and bake for eight to ten minutes, or until the meat shrivels and crisps up. Allow to cool for a few minutes, then chop the beef fry into small pieces.
Top them with fried onions, coleslaw, and some beef fry, and roll them up taco-style. Enjoy!
Styling and photography by Chay Berger
Food Prep by Leah Hamaoui
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