Hamburger Wraps

Cooking about a 4 oz hamburger in a cast iron pan is pretty easy (but remember to scrape the pan the instant you are finished to keep any goo from being permanently stuck).

With no buns, I found that I could cut the hamburger in half and a small wrap was just the right size to roll up a half patty.

You can add other things before rolling up (like some leftover caramelized onions from making onion dip, shredded cheese, mustard, etc.

I found I like these more than traditional buns, so I'll probably always cook my hamburgers this way.