Cheeseburger Eggrolls
If it exists, I’m probably going to try to wrap it in an eggroll and this one might be my favorite yet. For this episode of my “Will It Eggroll?” series, I took everything you love about a classic cheeseburger, juicy beef, melty cheese, and that tangy, creamy sauce and turned it into a crispy, golden bite. It’s rich, crunchy, a little over-the-top, and exactly the reason I wanted to do this series. Can't wait for you to give this one a try, enjoyyy! ❤️
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
1 lb 80/20 ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon beef bouillon
2 tablespoons all-purpose flour
1/4 cup unsalted beef stock
8 slices American cheese
8 eggroll wrappers
Small bowl of water
2 cups neutral oil (vegetable or canola)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon beef bouillon
2 tablespoons all-purpose flour
1/4 cup unsalted beef stock
8 slices American cheese
8 eggroll wrappers
Small bowl of water
2 cups neutral oil (vegetable or canola)
Smashburger Sauce
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dill pickle juice
1 tablespoon ketchup
2 tablespoons chopped dill pickles
Hot sauce (optional, to taste)
1 tablespoon Dijon mustard
1 teaspoon dill pickle juice
1 tablespoon ketchup
2 tablespoons chopped dill pickles
Hot sauce (optional, to taste)
👨🍳 Instructions 👨🍳
1) In a sauté pan over medium heat, add the ground beef and begin cooking.
2) When the beef is about halfway cooked, add the garlic powder, onion powder, paprika, black pepper, kosher salt, and beef bouillon. Continue cooking until fully browned.
3) Add the flour and mix to combine. Cook for 2–3 minutes to remove the raw flour taste.
4) Pour in the beef stock and mix until thickened. Add the American cheese and stir until fully melted and combined. The mixture will be thick. Remove from heat and allow to cool.
5) While the filling cools, prepare the sauce by mixing together the mayonnaise, Dijon mustard, pickle juice, ketchup, and chopped pickles. Add hot sauce if desired. Refrigerate until ready to use.
6) Lay one eggroll wrapper on a flat surface with a corner facing you (diamond shape). Place about 3 tablespoons of the cooled filling in the lower third of the wrapper, shaping it into a compact log.
7) Lightly wet all four edges of the wrapper with water. Fold the bottom corner up and over the filling, tucking it snugly. Fold in the left and right sides toward the center, like closing an envelope. Continue rolling upward toward the top corner, keeping it tight as you go. Press the top corner to seal.
8) Repeat with remaining eggrolls. Keep finished eggrolls covered with a towel to prevent drying.
9) Heat oil to 325°F over medium to medium-high heat.
10) Fry the eggrolls in batches for 3–4 minutes, turning as needed, until golden brown and crispy on all sides.
11) Remove and drain on a wire rack or paper towels.
12) Serve hot with the smashburger sauce.
🎥 Watch How-To 🎥
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