Vrghr had another party at his shop today for a trio of birthdays and a couple farewells.
Wuff decided try some "fun foods" and made an attempt at a currently popular item: "Smash Burger Tacos". Wuff also did a pair of air-fryer items to accompany those; "DogRolls" and pulled-chicken eggrolls.

Happily, all three were (if you'll excuse the pun) Smash Hits! *Grin*

Better still, these are SO SIMPLE to create! Yet they also provide very tasty results. Especially those tacos! YUM!
The seasoned burger patty is a perfect smash-burger, with crispy caramelized edges and prominent meaty flavor. Flipping the flour tortilla to grill in the exuded burger juices creates a tender but crispy taco shell with lots of its own burger/meaty flavors, but in a lighter, more approachable container than most buns. Melty cheese and all the "burger fixin's" like Vrghr's special "burger sauce", thin slices of onion, pickles, lettuce, tomatoes, and a bit of grainy mustard to add 'zip' give these the iconic flavor of every great burger. Aw, yeah, that was GOOD eats!

Those two eggroll variations would be wonderful for party trays! They'd work in both a deep fryer or, as proven here, the air fryer if you want to avoid a bit of oil calories. The Air Fried texture is significantly different than the deep fat fryer would provide, but still ends up very crispy, light, and flaky.

And what could be simpler to make? Just wrap your desired filling in the wrapper, moisten the last bit to seal it, tuck it into the air fryer basket and paint it with a bit of egg wash if you want a shiny-crisp coat, or a bit of oil for a light matt leopard-spotted toasty finish. Then just fry it at 385 for 6-7 minutes, turning once at the 5 minute mark. You could roll up a batch of these before the party started and fry them up to serve them hot and crispy on demand. Or store them on a cooling rack grid in a warm (150-175 degree) oven to hold for delivery. You can even freeze them and thaw them in the fridge over night for cooking later.

Vrghr went back to his "secret burger sauce" found here ( https://www.furaffinity.net/view/52776972/ ) with the added sweet pickle relish this time. Once again, it was a hit with the folks at the party. With or without those pickles, this is an excellent condiment. But with the pickle relish included, you need to make sure your squeeze bottle has a nice wide opening so the bits of pickle don't clog it up. The pickle-les version squirts more readily.

This is hardly a "recipe", but for those who want to recreate these, here you go:

<Makes 10 Tacos)

INGREDIENTS:
For the Smash Burger Tacos
2 lbs Ground Beef (wuff used 85/15 but 80/20 will work too. Try to avoid the extra-lean 90, 93, 97 mixtures as you want that rendered fat for toasting the tortillas, and for the extra burger flavor!)
8 inch Flour Tortillas (wuff used 10 of these. You will need 1 per Taco)
Seasoning: Vrghr used Dash Garlic Herb salt-free Seasoning + McCormick Grill Mates Montreal Steak Seasoning. This provided a Very nice flavor blend on the meat, but feel free to sub your favorite flavors
American Cheese Singles (1 per taco) (Note, other cheese will also work, but American slices are the iconic cheese of burgers)

Various Condiments:
- Vrghr's "secret" burger sauce + the sweet pickle relish (found here: https://www.furaffinity.net/view/52776972/ )
- Thin sliced yellow or red Onion
- Hamburger Dill pickles
- Sliced Tomatoes
- Shredded Lettuce
- Ketchup &/or Mustard
- Fried Bacon
- Fried Egg
- Etc.

Electric griddle or fry pan, flat top, etc. Or use a large skillet.
Lid for the skillet or a cooking dome/cloche for griddle

For the "DogRolls:
1 Pk "bun size" Hotdogs (wuff used ballpark all beef, but any good dogs/franks/smoked sausages will work well
Eggroll wrappers, 1 per hotdog (can sub wonton wrappers, but they may need a bit more fiddling and may leave the ends of the dogs exposed)
Assorted "Dipping Sauces" as desired (Vrghr offered these):
- Vrghr Burger Sauce
- Ketchup / Mustard
- BBQ Sauce
- "Hot Ketchup" (Wuff's mix of ketchup, honey, & sriracha)
- Asian/Thai Sweet Chili Sauce (Wuff used Mae Ploy sweet chili sauce)
- ETC.

For the pulled chicken eggrolls
1 container pre-made pulled chicken (Wuff used Jack Daniel's Seasoned Pulled Chicken, or make your own)
6-8 Eggroll wrappers for 1 lb of chicken, depending on how full you make them (can sub wonton wrappers, but they may need a bit more fiddling and you will use less chicken per roll)
Assorted "Dipping Sauces" as desired (See above)

Egg Wash for both: (for air fryer)
NOTE: Egg wash creates a lovely, shiny brown wrapper. Oil creates a matt finish, slightly lighter, with brown leopard spots. You don't need either one if you're using a deep fat fryer
1 beaten egg + 1-2 TBS water, whisked together

DIRECTIONS:
Separate your burger into approximately 1/3 - 1/2 C portions (wuff used 1/3C) These tacos cook relatively quickly and pre-portioning your meat means easier and more consistent creations
if using an electric griddle or fry pan, set the temperature to 350 degrees

NOTE: It takes quite a decent amount of pressure to flatten and smash your burgers. Wuff had a "burger smasher" tool (like this one: https://www.amazon.com/dp/B0C8B1CHXG?psc=1 ) that could handle the pressure without bending or collapsing. If you intend to smash your taco-burgers directly on the hot pan, make sure your chosen tool is up to the task! You absolutely don't want it to collapse and let your hand press against that hot surface! YOWCH!!!

[b/Alternately[/b], you can spread the raw meat out in a thin layer over the entire surface of the tortilla in the next step, prior to seasoning. This will take a bit more time, but they you can press the meat more gently in the hot pan and any decent spatula will work fine for that.

Place a portion of meat in the center of an 8" flour tortilla. Flatten it out slightly until it covers a lot of the surface.
Covering with a bit of plastic wrap can make this step and the next easier and less messy
Sprinkle your chosen seasonings over the meat and press them into the surface gently

Place your meat + tortilla meat-side down in the hot pan. Smash VERY FIRMLY (or press gently if using the alternate method above) until the meat appears at the edges of your tortilla. This can take quite a bit of force, so use caution
Allow to fry without shifting it about for about 5 minutes. Give it another modest squish at that point. The 80/20 or similar beef shrinks and draws up quite a bit. You want to smush it back down nice and flat, but don't try to squash it all the way to the edge of the tortilla again
Let it continue to fry another minute or two

Flip your smash taco over, positioning it on some of the juices from the fried burger side. Add a slice of American cheese (the iconic cheese of burgers). Cover the pan or put a dome/cloche over the taco on a griddle to encourage cheese melting. Allow the tortilla to grill until it gets some nice spots/color, about 3-5 minutes

Remove to a plate and add desired condiments. Start with the sauces, ketchup, mustard, etc.. Wuff went with the burger sauce first, then lettuce, onions, tomatoes, pickles, and another little squiggle of burger sauce and a very light line of grainy mustard

These are juicy! So lean forward over your plate, fold, and
!DEVOUR!

For the "DogRoll" & Pulled Chicken Eggrolls
Position one eggroll wrapper with a point toward you (diamond, not square)
Center a hotdog or a couple modest spoons of the pulled chicken about 1/3 of the way up the wrapper. Make sure the chicken has a nice gap on each side as well. Don't overload the wrapper or stuff will be squirting out the edges as you try to seal things up!
Fold the bottom point up over the meat and press it in tightly under the meat. Try not to leave a lot of air in there
Fold both side points in toward the center over top of the meat and make sure to fold over the rest of the eggroll edges from there so they are just as wide as the meat area
Roll the meat forward toward the point farthest from you, making sure those folded sides stay tucked in
When you get within about 1 to 1.5 inches of the end, moisten the rest of the eggroll wrapper with a little bit of water on your fingertips
Finish rolling up the eggroll. The water will seal things shut
Set completed eggroll aside and repeat until you are out of meat

To cook:
Place the finished rolls in the basket of your fryer. Brush with egg wash or oil depending on the surface result wanted (NOTE: Only needed for an air fryer, not for deep fat fryer)
Air Fry at 380-390 F for 6-7 minutes
At the 5 minute point, turn the eggrolls over and brush the other side with more oil/egg wash. Return basket to fryer and finish cooking
CAREFUL THEY ARE VERY HOT!! Remove rolls with tongs and plate
Serve with desired dipping sauces

!DEVOUR!