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This Week's Recipe: Cheeseburger Wontons
This recipe comes from the "I Quit Sugar Cookbook" and is a favorite Friday night meal. If you don't have the rice paper, no worries! They still work great without wrappers, or you can wrap them in chard leaves or your favorite green after removing from the oven. We often sneak in some extra veg by adding a little shredded cabbage to the mix. Serve with a side salad for an easy summer meal.
2 tsp oil, butter, or ghee
1 small onion, finely diced
1/2 lb ground beef
1/4 cup buckwheat or all-purpose flour (we've subbed many different varieties here)
1/2 cup grated beet
8 small pickles or 1 Tbsp capers, finely diced
2 1/2 ounces cheddar, grated
sea salt and freshly ground black pepper
1 package rice paper sheets (15x8.5" sheets or 30x5" sheets)
ketchup and mustard for dipping
- Preheat the oven to 350 and line a large baking sheet with parchment paper.
- Heat the oil, butter or ghee in a skillet over medium heat. Add the onion and cook until translucent (about 3 minutes). Transfer to a mixing bowl along with the ground beef, flour, beets, pickles or capers, and cheese. Season to taste with salt and pepper and use your hands to combine.
- Fill a shallow dish (large enough to fit a rice paper sheet) with warm water. Submerge a sheet in the water for 15 seconds, or until soft. Transfer to a clean chopping board and use a sharp knife to slice it in half.
- Place 1 Tbsp of the ground beef mixture in the center of each half, fold to form a parcel and place on the prepared tray. Repeat with the remaining rice paper sheets and mixture. Bake for 10-15 minutes, or until the meat has cooked through. Serve with a small dish or ketchup and/or mustard for dipping.
Original recipe comes from the "I Quit Sugar Cookbook" by Sarah Wilson: the "I Quit Sugar Cookbook" by Sarah Wilson.
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