Cheeseburger Empanadas Recipe

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So, I heard you want to discuss empanadas? Let’s get into it! For these cheeseburger empanadas, I’ve taken my mom’s typical Puerto Rican flooring beef empanada recipe (and easily added a bit sparkle) with the addition of some mild cheddar cheese—because of who doesn’t love cheese? And if you don’t, I’m sorry my good pal, you’re throughout the improper place. All hail the cheese lovers!

Alison Bickel / Merely Recipes


What Are Empanadas? And Why Cheeseburger Empanadas?

Empanadas are Latin American fried or baked turnovers that embody a filling (savory, and customarily even sweet) wrapped in a pastry dough. The establish comes from the Spanish verb bread which interprets to “enbreaded”— having one factor wrapped or coated in bread.

With the addition of cheese, we take a primary sofrito-laced flooring beef empanada recipe, and it magically turns right into a luscious and excellent cheeseburger empanada (please cue the salsa music). Whereas not included on this recipe, I’m moreover skilled minced pickles throughout the filling (nevertheless I’m pretty constructive my elders would check out me like I’m insane).

You might have the benefit of cheeseburger empanadas as a mid-day snack or lunch. Usually I even make a batch and have two or three for dinner and freeze the remaining for an extra time. Whereas they seem to be a handheld snack, I normally flip this proper right into a full-fledged meal with the addition of some white rice and black beans.

Alison Bickel / Merely Recipes


Cheeseburger Empanadas = Celebration

Empanadas are the correct get collectively meals! They’re normally included at EVERY trip gathering, get together, or event—my mom would usually double or triple this recipe and make about three to 4 dozen. Empanadas are the right of all worlds—a quick and simple snack, dinner risk, and splendid get collectively meals.

An Empanada That’s Loaded With Style

My empanada filling begins off with sauteed aromatics: onions, bell peppers, and garlic. Ground beef is added to the get along with sofrito or recaito, a Puerto Rican cooking base, and some savory spices: sazón, cumin, garlic powder, onion powder, paprika, and oregano. Prime off the filling with a bit little little bit of tomato paste and left to relax sooner than being loading into the empanada wrappers, topping with cheese, and crimping to seal. And there you might have it of us: Pure handheld perfection.

Alison Bickel / Merely Recipes


An Empanada Shortcut: Pre-Made Dough

Positive, it’s also possible to make the empanada dough from scratch, nevertheless let’s be clear: That NEVER occurred in my family’s kitchen rising up. For in all probability essentially the most half empanadas are normally made in bulk (I’m talking quite a lot of dozen) for holidays, occasions, and so forth. It’s honestly quite a bit less complicated to buy store-bought dough, and easily as tasty.

There are completely different producers of empanada dough in the marketplace, nevertheless if you stroll into any Puerto Rican kitchen (and we’re establishing retailer to make a batch or 5, if I’m being reliable) you’ll most positively uncover Goya mannequin of discos empanada dough. That’s what I grew up with and I’m sticking by it.

Dimension: Buy the 14-ounce pack, which comes with 10 rounds of dough that are roughly 5 inches in diameter. (If you want some jumbo-sized pleasant, go along with the large discs 20-ounce pack of 10 rounds with an even bigger diameter. Within the occasion you’re going with the large discs, you’ll need roughly 1/2 pound further filling, because you’ll be stuffing your empanadas with a bit further love.

Sort of dough: Widespread discos dough is a pale white dough. You’ll moreover uncover disco dough made with annatto. This dough is orange because of it’s dyed with annatto seeds. The hint of annatto provides a barely further savory chew to your empanada. Within the occasion you uncover a pack made with annatto, be completely satisfied to try it. Your empanadas shall be nice each technique, I promise!

Goya now has discos for frying and discos for baking. Remember to’re shopping for discos dough for frying.

Alison Bickel / Merely Recipes


Freezing Empanadas for Later

I extraordinarily recommend making empanadas ahead of time. I normally make a batch and retailer them throughout the freezer, so on lazy nights after I merely don’t have the facility to arrange dinner, I’ll fry up quite a lot of.

To make ahead: Make the empanadas from start to finish, apart from stop wanting frying them. Individually wrap each empanada in parchment paper or plastic wrap, place in a freezer-safe bag, and freeze for as a lot as 3 months. When the craving strikes, enable them to sit down on the counter for about half-hour sooner than frying. Fry per instructions, giving the empanadas quite a lot of further minutes to arrange dinner.

Can you make empanadas? Let’s do it!

Alison Bickel / Merely Recipes


You’ll need 2 packages of empanada dough for this recipe— you’ll be succesful to make between 15 to twenty empanadas, counting on how liberally you stuff them.


Cook dinner dinner Mode
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  • 2 tablespoons canola oil, divided

  • 1 inexperienced bell pepper, seeded and diced

  • 1 Spanish onion, finely diced

  • 6 cloves garlic, minced

  • 1 1/2 teaspoons kosher salt, divided

  • Freshly flooring black pepper, to model

  • 1 pound flooring beef (ideally 80/20 lean to fat ratio)

  • 2 tablespoons recaito or stir-fry (hand-crafted or store-bought)

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon flooring cumin

  • 2 teaspoons paprika

  • 1 tablespoon dried oregano

  • 1 packet sazon with annatto

  • 1 tablespoon tomato paste

  • 2 (14-ounce) packages Goya discos empanada dough for frying, thawed

  • 10 ounces mild cheddar cheese, shredded

For frying

Dipping sauces for serving

  • Bitter cream

  • Thousand island dressing

  • Barbeque sauce

  • Chimichurri

  1. Cook dinner dinner the aromatics:

    In an enormous skillet over medium-high heat, warmth the oil. Add the bell peppers and onions and put together dinner, stirring usually until softened, about 4 minutes. Season with 1/2 teaspoon of the salt and black pepper to model. Add the garlic and put together dinner until fragrant, 30 seconds to 1 minute.

    Alison Bickel / Merely Recipes


  2. Cook dinner dinner the underside beef:

    Add 1 tablespoon of the oil and the underside beef into the skillet. Using a wooden spoon, break the meat into crumbles. Add the sofrito and season the underside beef with the garlic powder, onion powder, cumin, paprika, dried oregano, sazòn con achiote, plus the remaining 1 teaspoon of salt and a few cracks of black pepper. Cook dinner dinner, stirring usually, until browned and the meat is cooked by way of, about 7 minutes. Fastidiously drain off any further grease from the pan. Add the tomato paste and stir until all the ground beef is completely coated. Cook dinner dinner for an extra minute.

    Alison Bickel / Merely Recipes


  3. Let the filling cool:

    Take away the cooked filling from the heat and let cool, about half-hour. You don’t want the meat to be piping scorching or your empanada dough will start to go haywire, nevertheless warmth or room temperature is totally efficient.

  4. Assemble the empanadas:

    Line a sheet pan with parchment. Put apart.

    Place one in all many dough discs on a transparent work flooring. Add about 2 tablespoons of the cooled filling and 1 tablespoon of shredded cheese to the center, fold the dough proper right into a half-moon, and crimp the edges with a fork to seal. Flip the empanada over and seal the alternative side using a fork (we want to be sure that it’s large sealed so we don’t lose any of that yummy filling.)

    Change the assembled empanada to the sheet pan lined with parchment. Repeat with the remaining filling and dough until all of the empanadas are assembled.

    Alison Bickel / Merely Recipes


    Alison Bickel / Merely Recipes


  5. Fry the empanadas:

    Line a plate with paper towels and protect it helpful near your frying station.

    In an enormous 10-inch skillet over medium heat, add 1 1/2 cups canola oil. As quickly because the oil is scorching (reaches 350°F), gently place 2 empanadas throughout the pan and fry until the dough is golden brown, 2-3 minutes per side. If the dough is darkening too quickly, regulate the heat so the empanadas can put together dinner evenly.

    Set empanadas on the paper towel-lined plate to empty any further grease. Repeat with the remaining empanadas.

    Alison Bickel / Merely Recipes


  6. Serve:

    Serve the empanadas immediately collectively along with your favorite burger dipping sauce, barbecue sauce, or crema.

    Empanadas are best when made current, nevertheless if you happen to have leftovers, refrigerate in plastic wrap or in an airtight container for as a lot as 5 days. Reheat in a preheated 400°F oven until warmed by way of, about 6 minutes.

    Did you are eager on this recipe? Give us some stars beneath!

    Alison Bickel / Merely Recipes


Weight-reduction plan Particulars (per serving)
704 Power
48g Fat
46g Carbs
22g Protein

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Weight-reduction plan Particulars
Servings: 10
Amount per serving
Power 704
% Day-to-day Price*
48g 62%
Saturated Fat 17g 84%
68mg 23%
1184mg 51%
46g 17%
Dietary Fiber 2g 9%
Full Sugars 1g
22g
Vitamin C 11mg 53%
Calcium 245mg 19%
Iron 3mg 16%
Potassium 356mg 8%
*The % Day-to-day Price (DV) tells you methods quite a bit a nutrient in a meals serving contributes to a daily meals routine. 2,000 power a day is used for primary vitamin advice.

Weight-reduction plan knowledge is calculated using an ingredient database and must be thought-about an estimate. In circumstances the place quite a lot of ingredient choices are given, the first listed is calculated for vitamin. Garnishes and optionally accessible parts shouldn’t included.

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