• Wash and dry produce. • Halve tomato; slice into 1/4-inch-thick half-moons. Roughly chop pickle.

• In a small bowl, combine mayonnaise and ketchup. Taste and season with salt and pepper if desired. Refrigerate until ready to serve.

• In a medium bowl, combine beef*, Fry Seasoning, a big pinch of salt, and pepper until thoroughly combined. • Form beef mixture into 6 2-inch meatballs (12 meatballs for 4 servings).

• Place tortillas on a clean work surface. Place meatballs in the centers of tortillas. • Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla.

• Heat a large dry, preferably nonstick, pan over medium heat. Working in batches, carefully add burger tortillas, meat sides down, to pan (we were able to fit two tortillas per batch). Cook until beef is almost cooked through, 2-3 minutes. • Flip tortillas; top each with a small handful of cheddar. Cook until tortillas are toasted, cheese starts to melt, and beef is cooked through, 30-60 seconds more. • Turn off heat; transfer to a baking sheet and cover with foil to keep warm. Wipe out pan and repeat to cook remaining burger tortillas. TIP: If pan gets too hot in the last couple batches, lower the heat.

• Divide burger tortillas between plates. Top with tomato slices and as much chopped pickle and special sauce as you like. Fold into tacos and serve. Ground Beef is fully cooked when internal temperature reaches 160°.