Mix Burgers: Put all of the burger ingredients in a large bowl and mix to fully combine. Divide into 6 equal-sized balls on a plate and place in the freezer for 15-30 minutes (this will make them less sticky, when you smash them).

Mix Basil Arugula Salad: In a separate mixing bowl, add the arugula, chopped basil, 1 tablespoon olive oil, and a sprinkling of salt and pepper. Set aside.

Prep Other Ingredients: Be sure to have salt, pepper, tortillas, marinara sauce and cheese slices ready to bring out to the Blackstone griddle (or use a large cast iron skillet or a flat-top insert for the grill). The cook time goes super fast, so having everything ready-to-go is a must!

Cook Patties + Toast Tortillas: Preheat flat top griddle to a medium-high heat. Add 1 tablespoon of butter and spread around the cook top. Place the burger balls on the hot cooktop with a parchment sheet on top, then use the burger press to flatten the patties as much as you can. This will take about 15-20 seconds per patty. Let sit and cook for 40 seconds (season with a little salt and pepper). Flip the burgers, spread a tablespoon of marinara sauce on each patty and then place 2 slices of mozzarella cheese on each one. Place the tortillas on the cook top next to each patty. Close the lid and let burgers cook for about 1-2 minutes. Open lid and flip tortillas on the griddle. Use a large spatula to lift each chicken patty and place each one on top of a toasted tortilla. Transfer to a plate.

Top + Serve: Add your desired amount of the arugula salad, extra fresh basil (if desired), and crushed croutons. Enjoy!