It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic, and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.
Time: Approximately 1 hour
Serves: 12 egg rolls
Ingredients for Egg Rolls:
- 1 Tbsp canola oil
- 1 lb ground beef
- 1 medium/large yellow onion, chopped
- 1tbsp gourmet burger seasoning (I used Weber’s)
- pinch of salt and pepper
- 6 slices of cheese (this depends on what you like on your burger I used thin sliced cheddar)
- 1/2 cup chopped sweet pickles
- egg roll wrappers
- 3 tbsp canola oil to brush over the egg rolls when baking
Ingredients for Burger Sauce:
- 1/4 cup mayo
- 1 Tsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- Salt and fresh cracked black pepper
- Preheat oven to 400 F
- In a large pan heat the oil over medium. Add the onion and saute until translucent.
- Add in ground beef and cook until no longer pink.
- Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
- Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
- If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this recipe uses an egg wash which I don’t use. How to roll
- After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 20 minutes flipping them 1/2 way through.
- While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
- Let the egg rolls cool for a minute than dish and enjoy!
- If you plan to have these as left overs they should be re-heated in the oven. It is possible to heat in the microwave but it is just not the same.
*Photo is an original belonging to me
It’s that lovely time of year when pintrest is FILLED with seasonal soup/stew recipes. I came across this fantastic recipe from http://www.familyfreshmeals.com and knew it would be my first soup of the season. Seriously, who wouldn’t love a cheeseburger inspired soup? My family loved it and I am certain we will be making it a few more times before winter is over. The flavor was described as “creamy cheeseburger.” Everyone had seconds and we still have left overs for lunch.
NOTE: Since we’ve moved back to Pennsylvania I have the added adventure of trying to tailor my recipes to fit my parents’ dietary needs. My dad is diabetic which is why you will now see Carb values, and my mom is doing weight watchers which is why you will now see the PointsPlus values. I hope these extra calculations I’m providing will help not only my parents but also anyone else who clicks on this blog with dietary needs. That being said, I am aware this is a “high carb”/”high points” recipe. Please, please, please change ingredients as you see fit. Substitute turkey for beef, turkey bacon for regular bacon, low fat cheese for shredded cheese, etc… I am making it as close to the original for the first time to gauge taste so in the future I can substitute things and see what I can change without sacrificing too much flavor.
Serves: 8+ Calories: 448 per serving Carbs: 39.5g per serving WW PointsPlus Value: 13 points per serving
Prep Time: 30 min Cook time: 7 hr (low) Total Time: 7hr 30m
- 1 cup onions, diced
- 1 lb lean ground beef
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 4 cups of chicken broth
- 1/2 cup of celery, chopped
- 1 cup of carrots, sliced
- 2 cups of white potatoes, cubed
- 8 oz of cream cheese, cubed
- 4 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp back pepper
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 cups shredded sharp cheddar cheese
- ¼ cup flour
- 1 cup milk
- 1/2 package of bacon, cooked and crumbled to garnish (reserving a little bit of the grease to stir in for flavor)
- Sautee onions over medium high heat. Before they start to become translucent add your ground beef and cook until the meat is no longer pink in the middle.
- Add the onion/beef mixture to your crockpot along with the diced tomatoes, chicken broth, celery, carrots, potatoes, cream cheese, garlic, salt, pepper, basil, and parsley. Stir to mix the ingredients in together.
- Cook on low for 7 hours
- Before cooking time is up, fry up the bacon reserving a bit of the grease. Also, mix together the milk and flour until there are no lumps in the mixture. Add the bacon grease, flour/milk mixture, and shredded cheese.
- Continue to cook until the cheese is melted
- Spoon a healthy serving into bowls, garnish with bacon and anything else you would garnish your burger with
*Photo is an original belonging to me
**Original recipe found at http://www.familyfreshmeals.com