Name: Cheeseburger Eggrolls
Ingredients: 1 pound ground beef (I use 80/20 for more flavor, but you do you); 1 small onion, diced small (about 1/2 cup – nobody wants huge onion chunks); 2 cloves garlic, minced (or more, I won’t judge); 1/4 cup ketchup (the cornerstone of any respectable burger); 2 tablespoons yellow mustard (the classic squeeze bottle kind); 1 tablespoon Worcestershire sauce (liquid umami magic); 2 tablespoons pickle relish (sweet or dill – choose your fighter); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (trust me on this one); 8 oz cheddar cheese, shredded (about 2 cups – get the good stuff that melts well); Optional but awesome: 4-5 strips cooked bacon, crumbled; 16-20 eggroll wrappers (find these in the produce section near the tofu, weirdly); Small bowl of water (for sealing); Optional: 1 beaten egg for extra-secure sealing; Vegetable or canola oil for frying (enough to fill your pan 1-2 inches); Your favorite burger dipping sauces: ketchup, mustard, mayo, special sauce (mix equal parts mayo, ketchup, and a splash of pickle juice); Shredded lettuce for garnish; Pickle slices (for the brave)

Description

So I was having this late-night craving for both cheeseburgers AND Chinese takeout (weird combo, I know), and that’s when it hit me – why not stuff all the amazing flavors of a juicy cheeseburger into a crispy eggroll wrapper? These Cheeseburger Eggrolls are exactly what they sound like: seasoned ground beef, melty cheese, and all your favorite burger toppings wrapped up and fried to crispy perfection. They’re the perfect finger food for game day, parties, or just because it’s Tuesday and you deserve something awesome.

Ingredients

Scale

For the Filling:

1 pound ground beef (I use 80/20 for more flavor, but you do you)
1 small onion, diced small (about 1/2 cup – nobody wants huge onion chunks)
2 cloves garlic, minced (or more, I won’t judge)
1/4 cup ketchup (the cornerstone of any respectable burger)
2 tablespoons yellow mustard (the classic squeeze bottle kind)
1 tablespoon Worcestershire sauce (liquid umami magic)
2 tablespoons pickle relish (sweet or dill – choose your fighter)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (trust me on this one)
8 oz cheddar cheese, shredded (about 2 cups – get the good stuff that melts well)
Optional but awesome: 4-5 strips cooked bacon, crumbled

For Assembly:

16–20 eggroll wrappers (find these in the produce section near the tofu, weirdly)
Small bowl of water (for sealing)
Optional: 1 beaten egg for extra-secure sealing

For Frying:

Vegetable or canola oil for frying (enough to fill your pan 1-2 inches)

For Serving:

Your favorite burger dipping sauces: ketchup, mustard, mayo, special sauce (mix equal parts mayo, ketchup, and a splash of pickle juice)
Shredded lettuce for garnish
Pickle slices (for the brave)