Stacked Pork Cheeseburger Wraps

• Meanwhile, thinly slice cucumber into sticks.
• Thinly slice brown onion.
• Slice tomato into rounds.
• In a medium bowl, combine the vinegar and a good 
pinch of sugar and salt. 
• Add cucumber to pickling liquid. Add enough water 
to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle 
faster!  
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer!  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion, stirring regularly, until softened, 
5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, 
brown sugar and a splash of water, mixing well. 
• Cook until dark and sticky, 3-5 minutes. Transfer to 
a small bowl.  

• Wash out pan and return to high heat with a drizzle of olive oil.
• Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. 
• Add All-American spice blend and cook until fragrant, 1 minute. 

• Microwave large wraps on a microwave-safe plate 
in 10 second bursts until warmed through.
• Spread wraps with burger sauce, then fill with pork
mixture, caramelised onion, Cheddar cheese and 
tomato.
• Fold the bottom of each wrap over the filling, then 
fold in the sides. Roll tightly to seal.
• Heat the wraps in a sandwich press for 2-3 minutes, 
until cheese is melted.