A Twist on a Classic: Cheeseburger Empanadas
All the flavor of a backyard burger—wrapped in a flaky, golden crust you can eat with one hand. These Cheeseburger Empanadas deliver a crispy, golden crust, juicy ground beef, melty cheese, and a tangy special sauce in every bite.
They’re a game day appetizer, weeknight treat, or freezer hero you’ll want on repeat.
What Makes These Empanadas Irresistible
Think of your favorite cheeseburger—cheddar, pickles, ketchup, mustard—then imagine that combo tucked inside a buttery, flaky shell that stays crisp while the filling stays saucy.
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The result is a crowd-pleasing finger food that travels well, reheats beautifully, and takes everyday ingredients to party status. Add our burger-style special sauce for dipping, and you’ve got a guaranteed hit.
Ingredients
For the Filling
- 1½ lb ground beef (80/20 for best flavor and juiciness)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp kosher salt, ½ tsp black pepper
- 1 tsp smoked paprika (optional, great depth)
- ¼ cup ketchup
- 2 tbsp yellow mustard
- ½ cup dill pickles, finely chopped
- 1½ cups shredded cheddar or American cheese, divided
For the Assembly
- 2 packages empanada dough discs (20 count total), thawed
- 1 egg + 1 tbsp milk for egg wash (glossy golden finish)
For the “Special Sauce”
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp finely chopped dill pickles (or relish)
- ½ tsp white vinegar or pickle brine
- ¼ tsp sweet paprika; pinch of garlic powder
- Salt to taste
Note on dough: This recipe is designed for ready-cut empanada discs (no rolling or cutting needed). If you prefer homemade or sheet pastry, cut 10–12 cm circles and keep them chilled until filling.
Step-by-Step: How to Nail the Texture
1) Make the Beef Mixture
Warm a large skillet over medium heat. Add beef and cook, breaking it up, until mostly browned. Stir in onion and cook until translucent; add garlic for 30 seconds. Season with salt, pepper, and paprika.
Drain excess fat so the filling won’t leak. Off the heat, stir in ketchup, mustard, pickles, and 1 cup of cheese. Cool 5–10 minutes—warm, not hot, so it won’t melt the dough.
2) Fill and Seal
Working one disc at a time, add about 1 heaping tablespoon of filling to the center. Top with a pinch of the remaining cheese. Lightly moisten half the dough edge with water, fold to form a half-moon, and press to seal.
Crimp with a fork or make a classic repulgue. Transfer to a parchment-lined sheet pan and chill 10 minutes—this helps maintain shape.
3) Brush and Bake (Oven Method)
Preheat to 400°F/200°C. Brush empanadas with egg wash for a glossy, golden crust. Bake 15–20 minutes, rotating the tray once, until puffed and deeply golden.
Alternative Cooking Methods
Because flexibility is the secret to weeknight wins:
Air Fryer
Preheat to 370–380°F. Arrange in a single layer (work in batches). Brush lightly with oil or egg wash. Air fry 8–12 minutes, flipping halfway, until crispy and golden. This is perfect for quick, air fryer empanadas on busy nights.
Frying
Heat oil to 350°F/175°C. Fry in batches 3–4 minutes until golden and blistered. Drain on a rack and sprinkle with a tiny pinch of salt.
The Burger-Style Special Sauce
Whisk mayonnaise, ketchup, pickles, vinegar, paprika, and garlic powder; season with salt. Chill 10 minutes to meld flavors. It’s the classic, tangy-sweet dip that makes these Cheeseburger Empanadas taste like a drive-thru favorite—elevated.
Try more dips: honey-mustard, chipotle ranch, or a spicy jalapeño crema for heat lovers.
Flavor Upgrades & Easy Swaps
- Bacon-Cheddar: Stir in ½ cup crispy bacon bits for smoky richness.
- Jalapeño Kick: Add 1–2 fresh jalapeños, finely diced, or a dash of hot sauce.
- Caramelized Onion: Swap raw onion for deeply caramelized onions for a sweet-savory twist.
- Cheese Choices: American for classic “burger melt,” cheddar for sharper bite, or a blend.
- Pickle Profile: Dill is standard, but bread-and-butter pickles add a touch of sweetness.
These tweaks make the recipe highly pin-worthy, party-friendly, and tailored to your taste.
Make-Ahead, Freezing & Reheating
This recipe shines when you plan ahead—hello, freezer-friendly snack.
To freeze (unbaked): Arrange filled empanadas on a sheet pan and freeze until firm. Transfer to a freezer bag (label and date). Bake from frozen at 400°F for 18–22 minutes or air fry 10–14 minutes, until hot and golden.
To freeze (baked): Cool completely, then freeze. Reheat at 350°F/175°C for 8–10 minutes (oven) or 4–6 minutes (air fryer). The crust crisps right back up.
Fridge hold: Keep assembled, unbaked empanadas covered and chilled up to 24 hours before baking.
Tips for Picture-Perfect Empanadas
- Moisture management: Draining beef is crucial. Too much grease = burst seams.
- Don’t overfill: A modest scoop prevents leaks and ensures a neat seal.
- Chill before cooking: A short chill firms the dough for cleaner edges and better lamination.
- Vent, if needed: If your dough is thick, poke a tiny steam hole to prevent puff “bubbles.”
- Shine factor: Egg wash (egg + milk) produces that bakery-window sheen.
Serving Ideas That Steal the Show
Serve hot with a trio of dips (special sauce, honey-mustard, spicy ranch). Round out the plate with shoestring fries, a crisp slaw, or corn salad. For a party spread, pair with elote-style corn, baked potato wedges, or a simple green salad to balance the richness.
Storage, Safety & Leftovers
Refrigerate leftovers within 2 hours of baking. Reheat until the center is piping hot. Remember: ground beef should be cooked to 160°F/71°C. If packing for lunch, include an ice pack and reheat fully before eating for best texture.
A Fun Fusion Bite You’ll Crave Again
From the first crackle of that golden crust to the last swipe through special sauce, these Cheeseburger Empanadas bring together the best of burger night and empanada tradition.
They’re flexible, freezer-friendly, and endlessly riffable—perfect for parties, movie nights, or a quick win on a busy weekday. Once you taste them, they’ll earn a regular spot in your rotation.
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Source: Food Network
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