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Cheeseburger Empanadas
Cheeseburger Empanadas
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Prep Time:
25 minutes
Cook Time:
22 minutes
Total Time:
77 minutes
Turn a classic beef empanada into a luscious cheeseburger version with the addition of cheese.
Ingredients:
  • 2 tablespoon canola oil, divided
  • 1 green bell pepper, seeded and diced
  • 1 Spanish onion, finely diced
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 pound ground beef (preferably 80/20 lean to fat ratio)
  • 2 tablespoons recaito or sofrito (homemade or store-bought)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 tablespoon dried oregano
  • 1 packet of sazòn con achiote
  • 1 tablespoon tomato paste
  • 2 (14-ounce) Goya discos empanada dough for frying, thawed
  • 10 ounces mild cheddar cheese, shredded
  • For frying
  • 1 1/2 cups canola oil
  • Dipping sauces for serving
  • Sour cream
  • Thousand Island dressing
  • Barbeque sauce
  • Chimichurri
Instructions:
  • In a large skillet over medium-high heat, heat the oil. Sauté bell peppers and onions until softened, about 4 minutes. Season with 1/2 teaspoon salt and black pepper. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
  • Brown the ground beef: Heat oil in a skillet, then add ground beef. Use a wooden spoon to break it into crumbles. Mix in sofrito, garlic powder, onion powder, cumin, paprika, oregano, sazón, 1 tsp salt, and pepper. Cook until browned and cooked through, about 7 minutes. Drain excess grease, then stir in tomato paste. Cook for 1 more minute.
  • Allow the filling to cool: Take the cooked filling off the heat and let it cool for around 30 minutes. The meat shouldn't be too hot to avoid affecting the empanada dough, but it's perfectly fine if it's warm or at room temperature.
  • Prepare the empanadas: Cover a sheet pan with parchment paper. Take a dough disc and place it on a clean surface. Add 2 tablespoons of the cooled filling and 1 tablespoon of shredded cheese to the center. Fold the dough into a half-moon shape, seal the edges by crimping with a fork, then flip and seal the other side with the fork (make sure it's tightly sealed). Place the empanada on the prepared sheet pan. Repeat the process with the remaining filling and dough until all the empanadas are ready.
  • Fry the empanadas: Prepare a plate lined with paper towels next to your frying area. Heat 1 1/2 cups of canola oil in a large 10-inch skillet over medium heat until it reaches 350°F. Carefully add 2 empanadas and fry until golden brown, about 2-3 minutes per side. Adjust the heat if they darken too fast. Transfer fried empanadas to the paper towel-lined plate to absorb excess oil. Fry the rest of the empanadas in the same way.
  • Serve the empanadas right away with your preferred burger dipping sauce, barbecue sauce, or crema. For leftovers, store in plastic wrap or an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F oven for about 6 minutes until warm. Enjoy! Please rate our recipe below!

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