1
4 green onions
3 large garlic cloves, minced or 2 tbsp bottled chopped garlic
3 tbsp soy sauce
1 tbsp dark sesame oil
2 tsp ground cumin
2 tsp ginger
1/2 tsp salt
1 kg lean ground beef
1 small red or orange bell pepper
1/2 142-g bag spinach
8 small tortillas
Thinly slice green onions. Place in a large bowl. Stir in garlic, soy, oil and seasonings. Crumble beef overtop. Using a fork or your hands, mix until blended. Divide in half.
Heat a large, non-stick frying pan set over medium heat. Don't add oil. Crumble half of beef mixture into pan. Using a fork, stir often to keep crumbly until meat is no longer pink, from 4 to 5 minutes. Drain excess fat. Add more seasonings, if needed. While beef is cooking, core and seed pepper. Slice into long thin strips. Coarsely chop spinach. It should measure about 1 cup (250 mL). Spoon 2 to 3 heaping tablespoons (30 to 45 mL) beef mixture onto centre of each tortilla. Cover with pepper and spinach. Fold left edge of tortilla over one-quarter of the filling toward centre. Fold bottom edge of tortilla toward centre, then roll. One end of wrap will be open, showing filling. Fasten with toothpicks. Repeat with remaining tortillas. Serve with salsa and sour cream. For a dip, mix chili-garlic sauce with mayonnaise or stir soy sauce with lime juice. For burgers to cook for another meal, shape remaining half of beef into 4 burgers, each about 3/4 inch (2 cm) thick. Place on a plate or baking sheet lined with waxed paper and freeze just until firm. Then pop into a freezer bag and seal. Freeze burgers up to 1 month.
Calories 436, Protein 29.3g, Carbohydrates 40.2g, Fat 17.8g, Fibre 3.5g, Sodium 932mg.
Turn ho-hum ground beef into great wraps and burgers with lots of kick.
Place frozen burgers in a large, non-stick frying pan set over medium-low heat. Cook, covered, until burgers feel firm, are no longer pink in middle and an instant-read thermometer inserted in centres reads 160F (71C), from 8 to 10 minutes per side. Serve on crusty buns with your favourite fixings and a tossed spinach salad.