A Hamburger Today
Tortilla Burgers: Origin Story?
Today we're going through a stack of shamefully unanswered emails. Here's one that poses an interesting question that perhaps AHT readers can shed some light on....
Dear AHT: I have a question for you that maybe you could answer for me and my friend, chef Chris George of Zingerman's Roadhouse in Ann Arbor, Michigan. I'm trying to get him to put a tortilla burger on the lunch specials menu, and he wants to know where the recipe originated. I'm pretty sure it's a New Mexican invention, but I couldn't find anything from googling it or on Wikipedia.A tortilla burger's pretty easy—a burger is grilled, wrapped in a flour tortilla, cheese and green or red chile is put on top, and it goes under the broiler for a half a minute. You eat it with a fork and knife. We had it at the Blue Corn Cafe and Brewery in Santa Fe when I worked there. It's somewhat common on menus in New Mexico. I'd serve a little salad with a fresh corn–bean-cilantro-and-lime topping on the side.
Whaddaya think? Can you help shed some light on the subject? Chris and I want to know. —Dave
Dear Dave: I suspect burger purists are horrified at the idea of this concoction, but it sounds pretty interesting. Almost like a burger-based version of Taco's Bell's excellent Crunchwrap Supreme product. But a thousand times better. I don't know what the origins are, off hand. Can't your friend Chris add it to the menu without the origin story? See how it goes. And when you make them, take a picture and send it our way.
Readers: Do any of you know the origin of this "burger"? Email us or leave your answers in the Comments section. —The Management
Tortilla burger photograph from Arnold's Burgers