Green Goodness Burger Wrap
They take a little time to make, so make lots and freeze them for later!
| Servings | Prep Time |
| 18-20patties | 45minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2cups bulgur wheat
- 1cup raw almonds
- 1large sweet onionchopped
- 4cloves fresh garlic(or more to taste!)
- 4cups fresh spinach(or a half cup of frozen spinach, chopped, defrosted, and drained.)
- 2cups chopped brocolli
- 2Tablespoons ground flaxseed
- 6Tablespoons waterTo make two flax “eggs”
- 2teaspoons cumin
- 1teaspoon chile powder
- 1teaspoon salt
- 1/2teaspoon pepper
- 1teaspoon sirrachaor more to taste.
- 1/2cup nutritional yeast
- 1 cup toasted sunflower seeds
- 1/2cup toasted sesame seeds
Toppings For a Wrap
- Erin’s Extra Green Guacor your favourite guacamole
- carrotgrated and quick pickled
- sprouts
- chopped green onion
- chopped cucumber
Instructions
- In a large pot or a rice cooker, combine the 2 cups of bulgur and the four cups of water. Cook according to directions. Set aside to cool.
- Heat a large pan with a little oil. Cook the onion and garlic gently until translucent. Add the chopped broccoli and chopped spinach and allow to cook until the spinach has wilted and the broccoli is soft. It is important to steam off the cooked veggies as much as possible, as you don’t want your patties to be too wet or they will fall apart.
- Combine your flaxseed and water and allow to sit for a few moments. This adds nutrition and helps the patties hold together.
- Grind your raw almonds in a food processor until they are fine and crumbly but not butter.
- In a large bowl, mix together the cooked bulgur wheat, the spices and yeast, the flax eggs, the ground almonds and seeds. Add the cooked greens and adjust seasonings to taste.
- Now to make the patties! You can use a 1/3 cup plastic measuring cup and pressed the mixture into the cup. Then turn each patty out on to a sheet of parchment paper, pressing down lightly to create a flattened “burger” about 1/2 inch thick. If the mixture is too wet, try adding some bread crumbs.
- Once you have all your patties shaped, cook them in a 350 degrees F. oven for about 15-20 minutes, turning once after 10 minutes. Turn them gently to avoid breakage.
- These could be eaten as they are now or you could add additional flavour and crispiness by lightly frying for a few moments on each side until they are hot through. If you are going to freeze these, they are great to freeze in a FoodSaver that helps keep these tasting fresh! Unthaw and then just crisp them up in a frying pan with a little oil.
- You can serve these as you would a burger, but we enjoy using them as a filling for a wrap. Less bread to filling ratio!
- Make a quick pickled carrot by grating some fresh carrot into a bowl with 1/4 cup water and 1/4 cup vinegar. Add a sprinkle of dill and a dash of salt and pepper. Let sit for a few minutes.
- To make your wrap, toast a large flour tortilla wrap (we used the spinach variety for our green theme!) for a moment in a dry frying pan to bring out a fresh tasty flavour. Don’t toast it too much or it will get crispy and not be flexible enough to fold well.
- Spread the tortilla with the Erin’s Extra Green Guac. Split your burger patties in half and lay them down the middle. I like to use 1 and 1/2 patties per wrap.
- Top with some chopped cucumbers, some fresh sprouts (SO healthy and easy to grow your own! I will talk about that in a blog!), your pickled carrots, a little chopped green onion.
- Add salt and pepper as you like. Fold up from the bottom and them fold each wing side in.
- Serve with Spicy Smashed Potatoes and maybe a good dipping sauce for the potatoes. Enjoy!
Recipe Notes
Wraps are great way to include a wide variety of veggies in one meal! So many delicious flavours and textures to enjoy! Serve with some easy and delicious Spicy Smashed Potatoes!
