[Hilary’s Eat Well] Grilled Collard Wraps with Southwestern Mango Slaw

It’s cookout season, and there’s nothing like a summertime barbecue! For this post, I am featuring products from Hilary’s Eat Well.  I love the burgers from this company because they are unlike any on the market. They have a light clean taste, and they are free from most common allergens:  corn-free, gluten-free, egg-free, soy-free, dairy-free, nut-free, and yeast free.  Besides the burgers, Hilary’s has a line of dressings which are also free of these allergens.  

These burgers translate well to the grill, and the best part is that they only take a few minutes to heat through. Instead of a traditional yeasty bun, I thought this would be the perfect opportunity to use lightly grilled collard greens to wrap the burgers and fixings.  This company makes several varieties of burgers,  and I choose to use the Hemp & Greens and the Root Veggie burgers.  However, feel free to use a different kind of Hilary’s burger. They are all delightful!

To give this burger wrap a tangy crunch, I made a southwestern mango slaw.  Making the slaw is really easy to put together thanks to the Creamy Remoulade with Dill Pickles, and it’s pretty much the only thing that you need to make for this meal.  The remoulade does a nice job making a creamy slaw, and adding diced mango to this dish gives it a level of sweetness without any added sugar. {Slaw recipe at the end of the post}

To prepare the collard greens for the grill, remove the thick stem from the bottom of the leaf.  Next, cut up the stem a bit to remove the thicker region. This one step will make the bottom of the leaf easier to fold AND eat!  Also, make sure to choose the largest leaves for the wraps.

After cutting the stems, get all of your favorite burger fixings ready. Besides the slaw, I topped my burger with grilled onion and tomatoes. Make sure to grill the collard greens last. They take approximately 10 seconds to grill. To grill the burgers and veggies, lightly brush with oil on both sides before grilling.

After grilling the collard greens, it is time to assemble the wraps! Place a burger on top of a collard green leaf.  Then top with tomatoes and onions and lastly a scoop or two of the southwestern mango slaw.  Tuck the outer leaves of the collard green in and then fold the bottom of the leaf up.  If your leaves are too small to fully wrap a burger, use two collard green leaves by wrapping a leaf over the top of the burger and then nestling it inside of another collard green. Then, tuck in the sides and bottom. Serve with lime wedges. Voila… grilled collard wrap!

The fun thing about this dish is that… They also make great TACOS!!!… Just brush your favorite tortillas with oil and grill until warm and pliable. Fill the tortillas with strips of veggie burgers, slaw, and grilled onions, and diced tomatoes! Each burger will make two tacos.  Bon Appetite!  ♥

How would you like the chance to enter to win free Hilary’s burgers and salad dressings for your next cookout?!?… You have between now and July 31st to enter!  Click the link for your chance: http://woobox.com/u29fo3 

Grilled Hilary’s Burgers and Collard Greens

Ingredients

2 packages of Hilary’s Eat Well Burgers (4 burgers)
4 large collard green leaves (or more if using smaller leaves) 
1 large tomato cut into slices
1 large white onion cut into slices
1 batch of Mango Slaw Remoulade (recipe below)

Instructions

To prepare the collard greens, first remove the tough stem by slicing it up the underside.  Set aside until ready to grill.  Use the largest leaves for this wrap.

After the grill is hot, brush the burgers and onions on both sides with oil.  Place them on the outer perimeter of the grill so they do not burn.  Cook the burgers on both sides until heated through. Continue to grill the onions until grill marks appear.  Flip and grill on the other side. Once the onions and burgers are done, set aside.

Lightly brush collard green with oil and place on the grill. When the collard green starts to turn dark green, flip the leaf.  Grill on the other side for about 5 seconds. Set aside and grill the rest of the leaves one by one.

Prepare the wraps by placing one burger in each collard green.  Then top with tomatoes, grilled onions, and lastly slaw. Wrap the burger within the leaf by tucking the sides in and then folding the bottom over.  Serve with a wedge of lime.

Southwestern Mango Slaw

Ingredients

4 cups cabbage shredded
1 carrot shredded
1 fresh ripe mango diced
1 jalapeño diced (deseeded)
3/4 cup Hilary’s Creamy Remoulade Dressing
1/4 cup diced cilantro
1 teaspoon cumin powder
1/4 teaspoon salt
zest from half lime

Instructions

Combine all of the slaw ingredients in a large bowl. Store in the refrigerator until ready to serve.

 

 ♥This post is sponsored by Hilary’s Eat Well♥