Minced meat is one of the quickest and easiest ingredients to work with when you are pressed for time. It’s also very versatile as it lends to an array of dishes: it can transformed into a scrumptious batch of meatballs, a juicy platter of burger patties, a succulent meatloaf, or a delectable filling for pot pies, wraps, etc. Truth be told, I had originally planned to try my hands at making homemade pork and beef burgers, but then I realized I forgot to pick up hamburger rolls. The next best bet was meatballs, but I didn’t have any tomato sauce. Then it popped in my head to make a sort of wrap.
I can’t recall working with minced meat in the past so I was a little sceptical of how things would turn out. In the end, the dish was a great success and the medley of flavours and textures worked well. I must say that I used a bunch of different spices and herbs. If you’re not into spicy foods for whatever reason, I advise cutting back on some of the spices, especially those that would cause some heat (cloves, black pepper, ginger, cumin).
Ground beef & pork – Ingredients
- ¾ lb. ground beef
- ¾ lb. ground pork
- 3 garlic cloves, finely chopped
- 3 sage leaves, chopped
- 1 onion, finely chopped
- ½ tsp. black pepper
- ½ tsp. celery salt
- ½ tsp. regular salt
- ⅛ tsp. ground cloves
- ½ tsp. ground coriander
- ¾ tsp. paprika
- ½ ground pimento
- ¼ tsp. ground cumin
- ¾ tsp. rosemary
- 1 tsp. dried cilantro
- Zest of one lime
- Juice of one lime
- 1 tsp. Worcestershire sauce
- 1 tsp. balsamic vinegar
- 1 tsp. olive oil for sauteeing
- Ensure ground pork and beef is fully defrosted.
- In a large skillet, heat olive oil on medium heat and sauté onion, garlic and sage leaves for 1 minute.
- Combine remaining herbs and spices with ground meat and add to hot skillet. Stir to combine and allow to cook for 7 to 8 minutes or until meat is fully brown and liquid evaporated.
- Add fresh lime juice and balsamic vinegar and stir to combine. Cook for an additional 2 minutes or until liquid had evaporated.
- Remove from heat and set aside.
Fillings – Ingredients
- carrot, finely shredded
- sushi ginger
- bell pepper, julienned
- banana peppers, roughly chopped
- tomatoes, quartered
- cheese, shredded [I used mild cheddar, but you can use your choice of favourite cheese(s)]
- cucumbers, cut into half moons
Method for assembling wraps
(I used whole wheat 6″ wraps)
- Warm the wraps in an oven for 1-2 minutes. (Ensure to not overheat as the wraps will dry out and get crispy, and will tear while rolling)
- Add your fillings of choice to wrap and roll, ensuring not to overfill the wrap.
- Insert toothpicks at either ends of the rolled wrap and cut on the diagonal in the centre.
- Enjoy immediately.
The dish made a pretty tasty Monday night, post-gym dinner. You can have fun with whatever fresh veggies you have available.
Live. Love. Eat.