Bacon cheeseburger empanadas is another variation of the famous empanada. A savory cheesy beef empanada made from cheeseburger patties and grated cheese. Unlike the usual empanada that you have to prepare the meat along with filling and then pre-cook them, on this cheeseburger empanada, you have to make burger patties first and grill them.
Then crumble them again and mix with the rest of the filling ingredients. And then fill the dough with the filling mixture and fry them. There are also other option of cooking this empanada other than deep frying. You can also bake them if you prefer a less greasy empanada but you need to brush it with eggwash.
Bacon Cheeseburger Empanadas
There’s something about empanadas that feels both comforting and exciting at the same time. Growing up, they were always part of special merienda spreads, usually filled with sweetened meat or chicken. But the first time I tried making bacon cheeseburger empanadas, it felt like bringing together two familiar favorites into one satisfying bite.
I remember my Kuya raising an eyebrow when he saw me grilling burger patties instead of sautéing ground meat like the usual filling. “Sigurado ka diyan?” he joked. But once the empanadas came out golden and crisp, filled with smoky beef, melted cheese, and bits of bacon, he didn’t say another word—just reached for seconds.
What Makes Bacon Cheeseburger Empanadas Different
Unlike traditional empanadas where you cook the filling directly as crumbled meat, this version starts with actual burger patties. That extra step might seem unnecessary at first, but it makes a big difference in flavor.
When you grill the patties, you’re creating a crust on the outside through browning. This process, known as the Maillard reaction, builds deeper, richer flavors that you just don’t get from simply sautéing ground beef. Once you crumble the patties, every bite carries that slightly charred, juicy burger taste.
Adding bacon and cheese afterward ties everything together. The bacon brings a salty crunch, while the cheese melts into the meat, making the filling cohesive instead of crumbly.
Preparing the Filling for Bacon Cheeseburger Empanadas
When mixing the ground beef and onions, don’t overwork the meat. I learned this the hard way when I ended up with dense, rubbery patties. Just mix until combined, enough to distribute the seasoning without compressing the meat too much.
Chilling the patties before grilling helps them hold their shape. If you skip this step, they tend to fall apart or shrink unevenly on the grill. Even a quick 20 to 30 minutes in the fridge makes a noticeable difference.
Once on the grill, resist the urge to constantly flip them. Let the patties sit for a few minutes to develop a good sear. If you try to turn them too early, they’ll stick and break apart. You’ll know they’re ready when they release easily from the grill.
After cooking, let the patties cool slightly before crumbling. If they’re too hot, the cheese will melt too quickly when mixed in, and instead of a nice filling, you’ll get a sticky clump. You want the cheese to melt later inside the empanada during frying or baking.
Making the Dough for the Empanadas
The dough is where many beginners feel intimidated, but it’s actually forgiving once you get the feel of it.
Cold butter is key here. When you mash it into the flour, you want small bits of butter to remain visible. These bits create pockets in the dough that result in a flaky texture once cooked. If the butter melts too much while mixing, the dough can turn dense instead of tender.
Adding ice water gradually helps control the consistency. Pouring it all at once can make the dough too wet and sticky. I usually add a little at a time, mixing gently until it comes together.
The achuete oil not only gives the dough that signature golden color but also adds a subtle earthy flavor. Knead it in slowly so the color spreads evenly. Don’t rush this part or you’ll end up with streaks instead of a uniform hue.
Letting the dough rest is not just a suggestion. It relaxes the gluten, making the dough easier to roll out without snapping back. If you skip resting, you’ll notice the dough shrinking as you try to flatten it.
Assembling the Bacon Cheeseburger Empanadas
Rolling the dough to about a quarter inch thickness gives you a good balance. Too thin and it might tear during filling or frying. Too thick and the crust can overpower the filling.
When placing the filling, avoid overstuffing. It’s tempting to add more, but too much filling can cause the empanadas to burst open while frying. Two tablespoons is usually just right.
Sealing the edges properly is important. A simple press with a fork works, but if you have time, the twisted seal not only looks better but also helps keep the filling secure. I’ve had batches open up in the fryer before, and it’s not something you want to deal with.
Brushing the edges with egg helps them stick together. Without it, the dough might separate, especially once it hits hot oil.
Cooking Bacon Cheeseburger Empanadas to Golden Perfection
Deep frying gives you that classic crisp exterior. At around 175°C, the oil is hot enough to cook the dough quickly without making it greasy. If the oil is too cool, the empanadas absorb more oil and turn soggy. Too hot, and the outside browns too fast while the inside remains undercooked.
You’ll notice the empanadas start to float and turn golden after a few minutes. That’s your cue that they’re almost ready. I usually give them a gentle turn to ensure even browning.
Once done, transfer them to paper towels right away. This helps remove excess oil and keeps the crust crisp.
If you prefer a lighter option, baking works too. Brushing the empanadas with egg wash helps achieve a nice color in the oven. They won’t be as crisp as fried ones, but they’ll still have a satisfying texture.
Serving and Enjoying Bacon Cheeseburger Empanadas
These savory hand pies are best served warm, when the cheese inside is still slightly melted. Pairing them with ketchup and mustard brings out that classic cheeseburger flavor, making each bite feel familiar yet different.
I’ve also tried serving them during small family gatherings, and they always disappear quickly. There’s something about the combination of crispy crust and cheesy, meaty filling that appeals to both kids and adults.
A Little Food for Thought
Empanadas have a long history, believed to have originated from Spain and later adapted across different regions, including the Philippines. Over time, we’ve made them our own by experimenting with fillings, from sweet to savory.
This version, inspired by a cheeseburger, is a good example of how recipes evolve. It blends Western flavors with a familiar Filipino snack format, creating something new without losing that sense of comfort.
Making bacon cheeseburger empanadas at home might take a bit more effort than usual, especially with the extra step of grilling patties. But once you taste the difference, it’s easy to see why it’s worth it.
And if your first batch isn’t perfect, that’s okay. Maybe the dough is a bit thick or the filling spills slightly. That’s part of the process. Each attempt teaches you something, and before you know it, you’ll be making these like second nature.
How to Make Bacon Cheeseburger Empanadas
Ingredients
Ingredients for the dough:
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1/2 cup salt
- 1/2 cup cold butter cut into 1/2 inch cubes
- 10 Tbsp. iced water
- 1/4 cup atchuete oil mix atchuete seeds with oil then remove the seeds
- 1 pc egg beaten
- cooking oil for frying
Ingredients of bacon cheeseburger patties
- 1/2 kilo ground beef
- 1 pc medium size onion chopped
- 1/2 tsp. salt
- 1/2 tsp. ground white pepper
- 1 1/4 cups grated cheddar cheese
- 1/2 kilo bacon chopped and pan fried
- vegetable oil for brushing
Instructions
To make the bacon cheeseburger filling:
- Place the ground beef and onion in a large bowl. Season with salt and pepper. Mix until evenly combined.
- Divide the mixture into 6 equal parts. Shape each portions into burger patties. Chill the patties.
- Preheat the grill to high and brush it with vegetable oil. Grill the patties until cooked for 4 to 5 minutes.
- Place the burger patties in a bowl and let it cool. Crumble the patties using your fingers and mix the grated cheese and bacon. Set aside for use in filling the empanadas.
To make the cheeseburger empanadas:
- Combine flour, sugar, salt and mix thoroughly. Mash the cold butter into the flour mixture. Slowly mix in the ice water into the mixture to make a dough.
- Color the dough with achuete oil by continuously kneading the dough and slowly adding the oil.
- Place the dough in a bowl, cover with plastic wrap and let rest for about 30 minutes to an hour.
- Dust a clean table with flour so that the dough will not stick to the table. Flatten the dough with a rolling pin and roll until 1/4 inch thick.
- Using a round cookie cutter, cut the flattened empanada dough into circles about 3 inches in diameter. Dust a baking pan with flour and place the shaped empanada dough, cover and set aside.
- To assemble the empanadas, stuff each empanada dough wrapper with 2 tablespoons of the filling at the center. Dampen the edges of the dough wrapper with beaten egg.
- Fold the dough over to form a semicircle. Pinch out the corner of the dough, and fold it onto itself. Pinch and pull out another 1/2 inch section then fold it over so that it slightly overlaps the first one. Repeat along the length of the folded side until you form a twisted seal.
- Preheat deep fryer to 175°C. Deep fry the empanadas for 6 to 7 minutes or until golden brown. Transfer to paper towels to absorb excess oil. Serve with catsup and mustard.
Notes
Frequently Ask Questions:
Can I make bacon cheeseburger empanadas ahead of time?
Yes, you can prepare and assemble them in advance, then store them in the refrigerator for up to a day before cooking. If you want to keep them longer, freeze the uncooked empanadas in a single layer until firm, then transfer to a container. When ready to cook, fry or bake them straight from frozen, adding a few extra minutes to the cooking time.Can I bake instead of fry bacon cheeseburger empanadas?
Yes, baking is a great alternative if you want a lighter version. Brush the empanadas with egg wash before placing them in a preheated oven to help achieve a golden color. While they won’t be as crispy as deep-fried ones, they will still have a flaky crust and delicious filling.What cheese works best for bacon cheeseburger empanadas?
Cheddar is the most popular choice because it melts well and gives that classic cheeseburger flavor. You can also use quick-melting cheeses like mozzarella or processed cheese for a creamier texture. Mixing two types of cheese can add more depth and richness to the filling.
