Description
Delicious beef empanadas filled with a savory mixture topped with a homemade burger sauce.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 1 white onion (small diced)
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1/4 cup chopped pickles
- 1 hot chili (chopped, optional)
- 3/4 teaspoon salt
- 1/2 cup broth
- 2 packs 5-inch empanada discs (should be 10 discs per pack)
- 6 slices American cheese (deli-sliced preferred)
- Oil (for frying)
- 2 tablespoons chopped pickles
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- Pinch garlic powder
- Pinch kosher salt
- Freshly ground pepper
Instructions
- In a large skillet over medium-low heat, add 2 teaspoons of oil. Add the diced onion, sprinkle with salt, and then cover for about 10 minutes. Uncover and cook, stirring constantly, about 15 minutes, until golden brown and caramelized.
- Add the ground beef and break it up in the pan. Add the spices and cook until the meat is no longer pink and has started to brown.
- Remove from heat, set aside, and let the mixture cool for about 15 minutes.
- Meanwhile, make your burger sauce. Add all of the ingredients to a small bowl and mix up. Chill until ready to serve.
- Now, prep your assembly station. Clear your surface. Prepare a sheet tray with parchment paper. Have a fork for sealing the empanadas. Keep the empanada discs covered with a towel so they don’t dry out while you assemble.
- Cut the cheese slices in thirds vertically and in half horizontally. You should have 6 rectangles of cheese per slice.
- Lay a disc on a cutting board or clean surface, lay 2 rectangles of cheese in the center, slightly overlapped. Then add 2 tablespoons of meat on top. Carefully stretch one side of the dough to meet the other, forming a half-moon shape. Then firmly press the edges together. Use a fork to seal and crimp the edges. Then set the empanada on the sheet tray and continue assembling the rest of the empanadas.
- Heat the oil in a large skillet to 350 degrees. Once hot, fry empanadas for 2 minutes on each side until golden and crispy. Drain on a paper towel-lined sheet tray or plate.
- Serve empanadas hot with burger sauce.
- Heat air fryer to 400 degrees. Lay empanadas evenly on the tray leaving a little space in between each, you may need to do this in batches. Spray them all over with cooking spray and air fry for 10 minutes, until golden and crispy. Serve hot with burger sauce.
Notes
- Make sure to keep the empanada discs covered while assembling to prevent them from drying out.
- These empanadas can be baked instead of fried for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Fry
- Cuisine: Latin
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg