Cheeseburger Empanadas

Cheeseburger Empanadas

Cheeseburger Empanadas

Happy Independence Day to our neighbours to the south!

For the Fourth of July, I decided to make one of my favourite foods – and a food I associate with America – the cheeseburger. But instead of the traditional flame-grilled patty on a bun, I decided to see if I could encase the essence of a burger in a hand-held empanada.

This would be the perfect vehicle for leftover barbecue, just chop up the grilled burgers and fill with whatever you fancy.

If you don’t have leftover burgers, try my version. The patty on the inside is a cross between a meatball and a slider, lots of flavour and moisture, not something that would be great as a traditional burger, but it served this version perfectly. Pair with a thick slice of cheddar, bacon and spicy ketchup.

Makes 24 three-inch empanadas

Cheeseburger Empanadas

1.5 pounds of lean ground beef
1 egg yolk
1 small carrot, grated
¼ white onion, grated
½ dill pickle, grated
1 small jalapeno, diced
½ teaspoon fresh parsley, chopped
½ teaspoon Dijon
½ teaspoon sriracha
1 teaspoon soy sauce
½ teaspoon chili oil, optional
1 tablespoon of barbeque sauce
6 strips of bacon
12 slices of cheddar cheese, cut in half
2 tablespoons of sesame seeds
Salt and pepper to taste
Egg wash:
2 eggs
1 tablespoon warm water
Mix together

Prepare half of the basic empanada dough. Chill in refrigerator until ready to roll out

Preheat oven to 400F

Line a baking sheet with parchment paper and place strips of bacon

Bake for 25-30 minutes

Remove from oven and let cool completely

Bacon for cheeseburger empanadas


Cut each strip into 4 pieces

Cheeseburger empanada mise en place


In a large bowl, combine beef, egg, carrot, onion, pickle, parsley, Dijon, Sriracha, soy sauce, chili oil (if using) and a pinch of salt and pepper. Mix with your hands until fully incorporated

Roll into 12 two-ounce large meatballs and flatten with the back of a spoon

Cheeseburger empanada patties


Grill on a medium high grill pan or grill until fully cooked

Brush with barbecue sauce and let cool completely, cut in half

Roll out the empanada dough and cut into 24, three-inch circles

If you wish to decorate, feel free to use tiny cookie cutters to cut out little shapes

Cheeseburger empanada filling

Assemble the empanadas


In each round, place a layer of cheese, bacon and burger patty

Brush lip with egg wash or warm water

Pinch and seal with prongs of fork

Brush with egg wash and sprinkle with sesame seeds

Assemble in cookie sheet and chill for at least 30 minutes

At this point, you can freeze the empanadas in an airtight container for up to a month

Preheat the over to 350F

Bake for 30 minutes or until golden brown

Serve with spicy ketchup

Cheeseburger empanadas