Chinatown Griddle Burger Wrap

In a small bowl, whisk together the soy sauce, sesame oil, and sriracha until fully combined and emulsified.

Whisk the two eggs in a cup with a tiny pinch of salt. Melt the butter in a non-stick skillet over medium-low heat. Pour in the eggs, swirling to form a thin, wide omelet that covers the bottom of the pan. Cook until just set, then slide carefully onto a plate to use as your wrap wrapper.

Divide the ground beef into two round balls. Heat a cast-iron skillet or griddle over high heat until smoking. Place the beef balls in the pan, space them out, and press them down completely flat with a heavy spatula using parchment paper to prevent sticking. Season heavily with salt, black pepper, and garlic powder. Sear for 2 minutes until a deep, dark brown crust forms, then flip and cook for 1 more minute.

Lay the egg wrap flat on a piece of parchment paper. Place the two crispy smashed burger patties in the center. Drizzle the Soy-Glaze Sauce over the hot beef patties and scatter the sliced green onions on top. Fold the sides of the egg wrap over the beef, roll it tightly into a hand-held street wrap, slice in half, and serve hot.