1cupshredded cheddar(with some additional to sprinkle on top)
Preheat oven to 350 degrees. You need 3 6-cup muffin tins to bake these all at the same time. Spray each cup lightly but thoroughly with cooking spray.
Press 2 wonton wrappers into each cup, juxtaposing the corners, and spray each with cooking spray.
36 wonton wrappers
Bake for 8-9 minutes, until crispy. Remove from oven and set aside.
Add onion, ground beef, salt, and pepper to a large skillet and brown the ground beef until done.
1 pound extra lean ground beef, ½ cup diced onion, ¼ teaspoon each, salt and pepper
Meanwhile, steam cauliflower in the microwave until very soft. Mash the cauliflower thoroughly.
2 cups frozen or fresh cauliflower
Combine the cauliflower mash and shredded cheddar into the ground beef.
1 cup shredded cheddar
Distribute the ground beef/cauliflower mixture among the wontons (there will be some left over). If desired, sprinkle each with additional shredded cheese.
Bake another 3-4 minutes until cheese has melted.
Combine the shredded lettuce and shredded spinach in a bowl. Serve with diced tomato, shredded lettuce/spinach mix, and pickles.
1 tomato, ½ cup shredded lettuce, ½ cup shredded spinach, pickles
If you can't find wonton wrappers, use egg roll wrappers and cut each wrapper into 4 squares (since they are much larger).
This recipe makes enough filling for 18 cheeseburger bites, but if you only want 12 you can either load up the bites with more filling or you can have leftover to use in wraps or on a salad later in the week.
You can substitute ground turkey for the ground beef for turkey cheeseburgers.
You can skip the cauliflower and spinach if you aren't interested in the extra nutrition or don't have time for the extra steps!
You can make these extra fun by making double decker cheeseburger bites. After crisping the wontons, place the filling in all 18 the wonton cups, then remove 9 of the wonton cups from the muffin tin and place them on top of the 9 that are left in the tin. Bake as directed.