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homemade cheeseburger empanadas with burger sauce

Cheeseburger Empanadas

These easy Cheeseburger Empanadas are stuffed with seasoned ground beef, onions, dill pickles, sharp cheddar and melty American cheese, then baked until golden brown. Serve them with homemade burger sauce for the ultimate party appetizer, game-day snack or fun family dinner.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 empanadas
Course: Appetizer, Dinner, Snack
Cuisine: American, Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger Empanadas
  • 1 lb ground beef 80/20 or 85/15
  • ½ small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tbsp ketchup
  • 1 tsp Bayou City All Purpose Seasoning
  • ½ tsp Bayou City Garlic Pepper
  • ½ tsp smoked paprika
  • ¼ tsp granulated onion
  • ¼ cup dill pickles finely chopped
  • 1 cup sharp cheddar cheese shredded
  • ½ cup shredded American cheese or 4 American cheese slices chopped
  • 12 empanada discs
  • 1 large egg
  • 1 tbsp water
  • Sesame seeds optional
Burger Sauce
  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1½ tbsp finely chopped dill pickles or relish
  • 1 tsp pickle juice
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp Bayou City Garlic Pepper

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • baking sheet
  • parchment paper
  • pastry brush
  • Fork
  • Small mixing bowl

Method
 

  1. Cook the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it into small crumbles as it browns.
  2. Add the aromatics: Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for about 30 seconds.
  3. Season: Add Bayou City All Purpose Seasoning, Bayou City Garlic Pepper, smoked paprika and granulated onion. Stir in Worcestershire sauce, mustard and ketchup.
  4. Finish the filling: Cook until the beef is browned and excess moisture has evaporated. Drain excess grease if necessary. Remove from heat and stir in chopped dill pickles.
  5. Cool: Allow the beef mixture to cool for 10–15 minutes.
  6. Preheat: Preheat oven to 400°F and line a baking sheet with parchment paper.
  7. Fill: Place approximately 2 tablespoons of beef filling in the center of each empanada disc. Top with cheddar and American cheese.
  8. Seal: Fold each disc into a half-moon. Press the edges together and crimp firmly with a fork.
  9. Egg wash: Whisk together the egg and water. Brush over each empanada. Sprinkle with sesame seeds if desired and cut a tiny vent in the top.
  10. Bake: Bake for 15–18 minutes or until crisp and golden brown.
  11. Make burger sauce: Combine mayonnaise, ketchup, mustard, pickles, pickle juice, garlic powder, smoked paprika and Bayou City Garlic Pepper.
  12. Serve: Allow empanadas to cool for about 5 minutes, then serve warm with burger sauce.

Notes

Don't overfill: Too much filling makes it difficult to properly seal the empanadas.
Cool the beef: Let the filling cool before assembling so the dough stays easy to work with.
Air fryer: Air fry at 375°F for approximately 8–10 minutes, or until golden brown and heated through.
Storage: Refrigerate cooked empanadas in an airtight container for up to 3–4 days.
Freezing: Freeze assembled, unbaked empanadas on a sheet pan before transferring them to a freezer-safe container. Bake from frozen, adding additional cooking time as needed.
Reheating: Reheat in a 375°F oven or air fryer for the crispiest exterior.