Form a medium-thin patty and smash lightly. Season with salt and sear hard until mid-rare. Add black pepper after searing. Rest on a rack.

Melt butter until lightly browned. Cook onion until soft, then add garlic. Whisk in flour, curry powder, and black pepper. Slowly add beef broth until smooth and thick. Finish with scallions, salt, and lemon juice or citric acid. Keep warm.

Fry the egg in neutral oil, popping the yolk so it’s fully set but still rich. Season with salt and pepper.

Sprinkle cheese in the center of a tortilla. Add rice, burger patty, curry gravy, egg, chili flakes, and a little more gravy. Fold into six pleats.

Heat a skillet over medium-high. Melt Monterey Jack directly in the pan and place the Crunchwrap seam-side down. Cook until sealed and crispy, then flip and toast the other side.

Rest briefly, cut in half, and serve with extra gravy if desired.