This recipe is super easy, super delish, and tastes just like a cheeseburger! I don’t like to fry my empanadas, and for years I have been using a cream cheese dough to make mine baked, in the oven, but lately I have been using puffed pastry because I find it can replicate a traditional empanada because of the flaky texture the butter creates in puffed pastry.
I don’t waste my time with making homemade puffed pastry the time and technique it takes to make your own is not worth the effort with so many good commercial brands out there.
The star of the show in this Saucy Cheeseburger Empanada is my secret burger sauce, the one I have been making for years, the one my family goes crazy for when I make burgers and my Cheeseburger Egg Rolls.
This secret sauce affectionately known as Aunt Susie’s secret sauce, which is my ode to McDonald’s secret sauce on their Big Macs which I haven’t eaten in years but admire from a far!
I reserve the same sauce for dipping the Saucy Cheeseburger Empanadas, as well as using it in the empanadas for a true burger flavor. The flavor profiles are the same you would get with a cheeseburger, but better, because they are in a flaky, buttery crust!
I hope you give these a try! They are a great fun way to have a cheeseburger!
This sauce is so easy to make and is such a wow factor on burgers, or as a dip for Cheeseburger Egg Rolls or these Saucy Cheeseburger Empanadas. You can see the Siracha in here, and this gives it a nice spicy edge but now overpowering by any means. Just mix all the sauce ingredients in a bowl and you have this tangy, delicious versatile sauce! Better than the ones at the Golden Arches I can tell you that!!
You can use any type of pickle you want. I used garlic dill pickles. I used a half an onion here, because my crew doesn’t like onion overload. You can use more or less to suit your tastes.
I like to fry the ground beef until almost done, before adding the onion and dill pickle. I also leave a little bit of the fat in the meat mixture, just enough for flavor, but I drain about 3/4 of the fat.
This makes me giddy just looking at it!! Pure cheesy gooey perfection. The two cheeses mixed in here, the Mexican shredded cheddar blend and the American cheese are the perfect amount of yum! This is so stinking good. Add in about 1/4 cup of Aunt Susie’s Secret Sauce, and mix well to combine. Remove from heat to cool slightly before filling empanadas.
These are the perfect party size. You can make them any size you prefer.
Hello lovely!!! Look how yummy this is! I like to stretch the empanadas as I am about to fold it to make it pliable to accommodate the filling. In doing that I ensure that I can fit all the filling neatly encased in the empanada.
Sealed with a kiss, perfectly encased! This is what you are looking for!
Make sure to prick the middle of the empanada so it doesn’t burst. If you don’t allow for steam to escape they will break open.
Egg wash makes the empanadas glisten and bake golden. Don’t skip this step.
Pure perfection. These beauties are as good as gone. Made them for our family dinner at Easter time and they were a big hit!
Saucy Cheeseburger Empanadas
A Mexican American fusion of a classic empanada, that is a saucy, sensational cheeseburger encased in a buttery, flaky golden puffed pastry!
- 1 sheet of frozen puffed pastry thawed at room temperature
- 1/2 onion diced
- 1/2 lb. of ground beef
- 1/4 cup diced dill pickle
- 3 slices of American cheese
- 1/4 cup of shredded Mexican blend cheese
- 1 tsp. of yellow mustard
- 1 tsp. of chili powder
- 1 1/2 tsp. of Montreal Steak seasoning
- Kosher salt and cracked black pepper to taste
For Aunt Susie’s Secret Sauce
- 1/2 cup of ketchup
- 1/4 cup of chili sauce
- a large squeeze of Siracha
- 1 tbsp. of India relish (any relish will do, I prefer the India relish)
- 1/4 cup of mayonnaise
- juice of half a lemon
- Kosher salt and cracked black pepper to taste
- In a large bowl, mix all sauce ingredients well, and set aside.
- In a large skillet over medium heat, with a tiny bit of vegetable shortening or canola oil, add in ground beef, crumbling and breaking up as you cook it. Add in the Montreal Steak seasoing, chipotle chili powder, and season with Kosher salt and cracked black pepper to taste. When almost cooked through add in onions and dill pickles and saute with meat until soft, another two or three minutes.
- When onion are soft, add in the American cheese and Mexican shredded cheese blend. Mix well to combine. Add in about 1/4 cup of Aunt Susie’s secret sauce, reserving the rest for dipping, as well as the mustard. Heat another two minutes or so, and remove from stove to cool slightly before filling the empanadas.
- On a lightly floured board, roll out the puffed pastry sheet. Adding more flour as needed. I like to make mini empanadas for parties, and slightly larger ones for my kidlets, you can vary the size depending on your preference. Biscuit cutters or the mouth of a drinking glass work perfect for this. Cut out rounds in the dough, reusing scraps. Waste not want not!
- Fill the empanadas, using a teaspoon, careful not to overfill so you can fold over the empanadas. Fold over when filled, into a half-moon shape. Carefully sealing the empanada. Crimp with the tines of a fork to seal tightly. In the center of the empanada make a fork prick to allow steam to escape.
- Line a baking sheet with parchment paper. Place the empanadas about an inch apart. In a small bowl beat one egg with a splash of water. Brush egg wash over the empanadas.
- Bake in 400° oven for 20 minutes or until lightly golden. Remove from oven. Transfer to serving platter and serve immediately with Aunt Susie’s Secret Sauce if desired. Devour!
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