EL BURDIGATO SUPREME INSPIRED BY TEEN TITANS GO!

For the El Burdigato

Preheat the oven to 400 °F and prepare a rimmed baking sheet with nonstick stay and parchment paper.

Form the ground beef into an oval patty about the width of the flour tortilla.

Preheat a large cast iron skillet with neutral oil over medium heat. Add burger patty to the skillet and season the top side with salt and pepper. Cook the patty for 3-4 minutes, then flip and cover with the american cheese. Add the water to the skillet, then cover immediately to steam the cheese and finish cooking the patty, about 2-3 minutes. Turn off the heat and set aside until ready to use.

Place the large tortilla onto the prepared baking sheet. Layer the cheddar cheese, pepperoni, hot dogs, Taco Meat, tomato slices, lettuce, and reserved burger patty on one half of the tortilla.

Fold the other half of the tortilla over the filling and top with mozzarella cheese and more pepperoni.

Bake the El Burdigato for 6-8 minutes or until the cheese is melted.

Serve immediately.

For the Taco Meat

In a small bowl, whisk together the salt, baking soda, and water. Add the mixture to the beef and fold to combine. Let sit for 15 minutes.

Combine all of the remaining spices in a small bowl. Whisk to combine and reserve.

Heat in the oil in a large skillet. Add the ground meat and cook until well browned, 4-5 minutes. Optionally, drain off any excess fat pooling in the center of the pan.

Sprinkle the spice mixture over the beef and allow the spices to taste for 30 seconds.

Combine the tomato paste, beef bouillon base, and remaining water in a small bowl. Whisk to combine, then add the mixture to the cooking beef. Stir to combine and cook the mixture for 1-2 minutes.

Allow the beef mixture to cool to room temperature.

For the Taco Seasoning

Whisk to combine all ingredients, then set aside.

For the El Burdigato - Burger

Heat a large cast iron skillet over medium heat.

Add the hot dog slices and cook for 2-3 minutes or until lightly browned. Remove the hot dog slices from the skillet and set aside on a plate.

Combine the ground beef and Taco Seasoning in a medium bowl. Form the beef mixture into a patty about the diameter of the burger bun.

Add the patty to the still preheated skillet and cook for 3-4 minutes, then flip and top with the mozzarella cheese and pepperoni slices. Add the water to the skillet, then cover immediately to steam the cheese and finish cooking the patty, about 2-3 minutes.

Transfer the cooked patty to the hamburger bun, top with the hot dog slices, lettuce, tomato, and the top bun.

Serve immediately.

For the El Burdigato - Taco

Preheat a large cast iron skillet over high heat.

Add the hot dog to the skillet and cook for 2-3 minutes or until lightly browned. Remove the hot dog from the skillet and set aside on a plate.

Form the beef into a ball, then add it to the preheat skillet. Place the corn tortilla over the ground beef ball and press down using a heavy duty metal spatula.

Cook the smashed burger for 3-4 minuted, then flip the burger/tortilla over and top the burger with cheese and pepperoni.

Add the water to the skillet, then cover immediately to steam the cheese, about 2-3 minutes.

Transfer the burger/tortilla to a plate, then plate the seared hot dog in the center. Top with lettuce and tomato, then serve.

For the El Burdigato - Pizza

Form the pizza dough into a taugh round, then transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap and let proof at room temperature for 1-2 hours until nearly doubled in size.

About halfway through the proofing time, preheat the oven to 450 °F and place a pizza stone on the center rack.

Meanwhile, preheat a large cast iron skillet over medium heat.

Add the hot dog coins and cook until lightly browned, about 2-3 minutes. Remove the hot dog “pepperoni” from the skillet and set aside.

Form the ground beef into golf ball size spheres, then add them to the still preheated skillet and smash them using a heavy duty metal spatula. Cook for 1-2 minutes per side, then transfer them to a plate and cover each patty with a square of american cheese.

Combine the tomato sauce and taco seasoning in a small bowl and set aside.

Once the dough is proofed, gernously flour your work surface with flour. Roll or stretch the dough on the work surface into a round about 12-16 inches wide.

Carefully, transfer the stretch dough to a well-floured pizza peel.

Spread the tomato sauce onto the pizza in one even layer. Top with a layer of cheese, mini smash burgers, and hot dog “pepperoni.”

Transfer the pizza, using the pizza peel, onto the preheated pizza stone.

Bake the pizza for 8-12 minutes or until the crust is just beginning to brown around the edges.

Serve immediately.

For the El Burdigato - Hot Dog

Preheat the oven to 400 °F.

Place the hot top bun onto a small rimmed baking sheet. Add the cheese to the hot dog bun and top with pepperoni slices.

Bake the hot dog bun until the cheese has melted, about 3-4 minutes.

Remove the hot dog bun from the oven and set aside.

Preheat a large cast iron skillet over high heat. Add the hot dog to the skillet and cook for 2-3 minutes or until lightly browned. Remove the hot dog from the skillet and set aside on a plate.

Add the beef to the still preheated skillet and sprinkle the Taco Seasoning over top. Brown the beef for 3-5 minutes, making sure to chop up any large chunks using a spatula, then top with american cheese. Cover with a lid and allow the cheese to melt for 2-3 minutes.

Meanwhile, place the seared hot dog in the center of the cheesy hot dog bun.

Top the hot dog with the “chopped cheese” beef mixture and serve immediately.