Combine ground meat with chopped onion, garlic, cumin, chili powder, cayenne pepper sauce, and salt.

Form the mixture into 4 patties.

Heat vegetable oil in a pan over medium-high heat.

Pan fry patties for 7 minutes on each side until cooked through.

Blister a flour tortilla on a hot griddle pan for 30 seconds on each side.

Place the tortilla on a plate.

Spread 1/4 cup of mild taco sauce over the surface.

Pile shredded lettuce, chopped tomatoes, and a handful of shredded Monterey Jack cheese in the center.

Top with a cooked taco burger patty.

Wrap the tortilla up and over the patty on all four sides to form a square pouch.

Turn the pouch over and cut from corner to corner, creating 2 taco pockets.

Serve with cut fresh seasonal veggies, assorted tortilla chips, and mild salsa for dipping.

To make salsa, heat extra-virgin olive oil in a small saucepan over moderate heat.

Add finely chopped onions, green bell peppers, and minced garlic.

Season with ground cumin, salt, and pepper.

Cook for 5 minutes until the vegetables are tender.

Remove the pan from heat and add canned crushed tomatoes.

Stir to combine and transfer to a small serving bowl.

Serve the salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.