All filled and ready to roll.
Place them seam side down on the tray.
Fresh from the oven. Yum-o!
All that meaty goodness!
Makes 16 rolls
1lb lean ground beef
1/4 cup minced red onion
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup cheese, grated or cubed (we used marble cheddar)
1 tablespoon Worcestershire sauce
1/2 tablespoon yellow mustard
1 package egg roll wrappers
olive oil (or cooking spray)
1 cup sour cream
2 tablespoons pickle relish
1/4 cup ketchup
dash of pepper
In a nonstick pan, fry the ground beef and onions until the meat is cooked through. Break it up with a spoon while it's cooking. Stir in the salt, pepper, Worcestershire sauce and mustard. Let the mixture cool.
Preheat the oven to 375F.
Divide the meat mixture between 16 egg roll wrappers. You can make more or less depending on how much you fill them up. Sprinkle on some cheese.
Brush a little water along the edges of the wrapper. Fold the top and bottom ends of the wrapper in. Fold over one side then roll. Place the wraps on a foil or parchment lined baking sheet and brush with a little olive oil. Sprinkle on some sesame seeds and bake for about 20 minutes or until golden.
While those are cooking, whip up the sauce. Mix the sour cream, relish, ketchup and pepper. Serve with the burger rolls.
Tip: I bet you could make these with puff pastry or filo!