• Gather all ingredients, warm the tortillas, and cook or crisp the bacon to your liking before assembling.

For the Beef:

• Heat a large skillet over medium and add a splash of olive oil or reserved bacon fat. Crumble in the ground beef and break it up with a spoon, cooking until it is nearly browned throughout. If there is excess fat, spoon or drain some off.
• Season the meat with salt, garlic powder and black pepper. Stir the cornstarch into the beef stock, pour it into the pan along with the Worcestershire sauce, and continue cooking until the liquid thickens and clings to the beef — moist but not soupy.

For Assembling the Wraps:

• Lay a warmed tortilla on a flat surface. Place a small handful of shredded lettuce in the lower center, then add diced pickles, diced tomato and minced onion. Drizzle with burger sauce.
• Top the vegetables with two rashers of bacon, a portion of the cooked beef, and finish with two slices of American cheese.
• Fold the bottom edge of the tortilla up over the fillings, bring the two sides in toward the center, then roll tightly to close the burrito. Tuck and press as you roll to keep it secure.
• Optional: Heat a griddle or skillet over high heat and sear the burritos, rotating until the exterior is crisp and charred. To prevent the seam from opening, add a tiny bit of cheese at the seam and grill seam-side-down first so it melts and seals.