Beef and Vegetable Wontons

Add some Asian flair to leftover burgers by turning them into these easy-to-make wontons. Here they're fried to serve as an appetizer. You can also simmer the uncooked filled wontons in broth with some vegetables for a healthier twist.
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 80 wontons
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Ingredients

1/2 small head savoy cabbage

1 cooked burger (3 ounces), crumbled

3 scallions (white and green parts), minced

1 large carrot, minced

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

80 wonton wrappers

Grapeseed oil, to fry

Directions

  1. Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done. 
  2. Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well. 
  3. Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers. 
  4. Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot.

Cook’s Note

This recipe was originally made using beef burgers, but you can substitute turkey or chicken burgers to make the wontons.

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