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1
Preheat grill pan on medium-high.
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2
To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl.
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3
Mix to combine, handling as little as possible.
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4
Shape into 6 patties.
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5
Loosely cover with plastic wrap and set aside.
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6
To prepare the corn topping, brush grill pan with 1 tablespoon oil.
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7
Grill 1 ear of corn on grill pan until golden and has grill marks.
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8
Transfer to cutting board and allow to cool a bit.
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9
In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper.
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10
Cut corn off of cob and toss with mixture.
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11
Transfer mixture to a sheet of foil and wrap to keep warm.
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12
Brush grill pan with 1 tablespoon additional oil.
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13
Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
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14
Remove burgers from pan and place on platter.
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15
On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping.
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16
Fold in sides of tortilla and roll like a burrito, securing with toothpicks.
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17
Brush grill again with oil.
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18
Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.
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19
Cut in half diagonally.
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20
Garnish with cilantro leaves.
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21
Serve immediately.
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
