Step 1

Gather everything you need for your Blackstone Griddle wet burritos. Preheat the Blackstone to medium heat.  Once the Blackstone griddle is hot, place your ground beef along with the diced white onions onto a lightly greased surface.  Season with your favorite seasonings, like Lawry’s seasoned salt and Morton’s Nature Seasonings.  Brown the burger mixture on medium heat until done making sure to chop the meat into small pieces with the griddle spatula as it cooks. Remove any fat from the burger and push into the grease trap.  Once the hamburger is fully cooked, prepare the burritos.

Step 2

Learning to fold a wet burrito might take some practice. Lay a large soft tortilla shell onto the Blackstone Flat Top Griddle.  Measure some of the cooked hamburger onto the middle of the tortillas.  Prepare the wet burrito by folding over one side of the soft tortilla shell toward the center over top the burger filling with one hand.  Then fold over the opposite side of the tortillas toward the center covering the top of the shell that you previously folded with the other hand.  Make sure to leave one hand on top of the soft tortilla shell to hold in place.  Then with the other hand, fold in the third side and hold with your hand to secure.  Fold in the fourth side and quickly roll over to create your burrito pouch.

Step 3

After the burrito pouch has been prepared, it’s time to add the finishing touches.  The assembly of your wet burrito can be done on the preheated Blackstone Griddle, on a serving plate, or a pan.  Pour the desired amount of red enchilada sauce over the top of the burrito pouch..  I like about ½ cup to ¾ cup of sauce.  Then sprinkle the sauce covered burrito with shredded cheese such as Colby jack or Mexican cheese blend.  Cover with a dome lid and allow the cheese to melt.  Finally, top the whole hibachi burrito with your favorite toppings such as shredded lettuce and a dollop of sour cream.