Smash Burger Egg Wraps

In a small bowl, mix the mayonnaise, yellow mustard, minced dill pickle, and smoked paprika until well combined. Set aside.

Divide the ground beef into 4 equal balls. Heat a cast-iron skillet over high heat until smoking. Place the beef balls in the dry skillet, cover with parchment paper, and press down firmly with a heavy spatula to smash them paper-thin. Season generously with salt and pepper. Sear for 2 minutes until hard crust forms, flip, top each patty with a slice of cheese, and cook for 1 more minute. Remove from heat.

Whisk the eggs with a pinch of salt. Melt half the butter in a large non-stick skillet over medium-low heat. Pour in half of the whisked eggs, swirling to coat the pan in a thin layer like a crepe. Cook for 1 to 2 minutes until set, flip for 10 seconds, then slide onto a plate. Repeat with the remaining butter and eggs to make two large wraps.

Lay the egg wraps flat on a board. Place two cheesy smashed patties in the center of each wrap, drizzle with a generous spoonful of the street sauce, fold the sides of the egg wrap over the beef to create a secure, handheld pocket, and serve hot.