Phyllo Wrapped Beefless Burgers and a Giveaway

I recently posted a made over childhood favorite Crunchy Chick'n recipe and it seems the nice folks at Gardein took a shine to it as they featured it as a Meatless Monday meal suggestion and kindly sent me some coupons for free Gardein! I thought it would be great to give those freebies to some of my readers. sok eep reading to find out how to be entered to win some free Gardein!



This recipe was dinner a few nights ago- a bit of a different way to prepare a burger. If you are a regular reader of The Vegan Version you probably know how I feel about phyllo dough -- everything tastes better wrapped in it! These burgers are no exception.

Now, about that free Gardein! You can enter to win by simply do any or all of the following:

• Leave a comment on this post (with an email address by which I can contact you)
• Like Vegan Version on Facebook (please let me know you did so) 
• Tweet "@VeganVersion I would like some free @Gardein http://www.theveganversion.com/2012/02/phyllo-wrapped-beefless-burgers-and.html" (please let me know you did so)

[Update: Congratulations to Jordan! You are the winner of the free Gardein! Please check your email!]


Do all of these things and be entered three times! I will announce a winner on Monday February 21st, 2012. Good luck and stay tuned for some upcoming additional Gardein giveaways soon.

Phyllo Wrapped Beefless Burgers

2 Gardein Beefless Burgers ( still frozen)
6 sheets phyllo dough, thawed according to package directions
1/2 cup shredded vegan cheese (I used Daiya Cheddar Style Shreds)
2 tbsp chopped scallions (green part only)
1 tbsp olive oil
1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)

Preheat oven to 450 degrees.

In a small bowl whisk together the olive oil and non dairy milk.

Cut the stack of six phyllo sheets in half and trim each half into square large enough to fully wrap the entire burger.  Place 1/8 cup of the vegan cheese in the center of one stack of phyllo squares and add 1/2 tbsp scallion on top of the cheese.  Place one frozen burger on top of the cheese and scallion. Top with another 1/8 cup of the vegan cheese and 1/2 tbsp of scallion.

Starting with one corner of the phyllo fold a sheet or two over the burger and work your way around pulling each corner in using one or two phyllo sheets.  After you complete the fourth corner lightly brush the top with the olive oil and non dairy milk mixture.  Repeat the process until all sheets are wrapped around the burger.  Flip over onto a lightly greased baking sheet and brush the top with some more of the olive oil and non dairy milk mixture.  Repeat for the second burger.

Bake at 450 degrees for about 25 minutes or until the phyllo is nicely browned.

Serve.