Ingredients

• 2 pounds ground chuck
• 3/4 cup black beans
• 1/2 cup chopped cilantro leaves
• 1/2 cup grated onion
• 3 garlic cloves, pressed
• 2 tablespoons adobo sauce
• 1 tablespoon ground cumin
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 3 to 4 tablespoons vegetable oil, for brushing on the grill pan
• 1 ear corn on the cob
• 1/4 cup red onion, diced
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons chicken stock
• 2 tablespoons pineapple juice
• 1 teaspoon ground cumin
• Dash hot sauce
• Salt and freshly ground black pepper
• 6 large tortillas
• 6 slices queso fresco cheese
• Toothpicks
• Cilantro leaves, for garnish

Instructions

1. Watch how to make this recipe.
2. Preheat grill pan on medium-high.
3. To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.
4. To prepare the corn topping, brush grill pan with 1 tablespoon oil. Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm.
5. Brush grill pan with 1 tablespoon additional oil. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter.
6. On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.
7. Cut in half diagonally. Garnish with cilantro leaves. Serve immediately.