Preheat grill to medium direct heat, about 350 degrees. Meanwhile, remove the stems from the cubanelle peppers and stuff them with cream cheese. Wrap them with bacon, using the bacon to close the open end of the pepper so the cream cheese cannot run out, and secure with a toothpick.

Grill the burgers, bacon wrapped peppers and tomatoes on direct heat until char marks form on both sides (and for the peppers- the bacon is cooked through). For the burgers, you will flip them when beads of sweat appear on the top side. Burgers are ready to be pulled off when they reach an internal temp of 135 degrees.

Once the burgers are cooked, tent them in foil a few minutes to reabsorb their juices. Then, place them on the tortillas, and add the grilled tomatoes, sliced avocado, bacon wrapped grilled peppers and cilantro. Then, wrap the tortillas over the burger to form a pouch for the burger.

Enjoy burger ecstacy!!