Cheeseburger Empanadas with Special Sauce

I decided to make empanadas again, who doesn’t love a fried meat pie? This time, I went with Cheesburger Empanadas with “Special Sauce”. The special sauce is equal parts ketchup, mustard, and mayonnaise. For the meat, I used Impossible burger instead of ground beef, but either will work fine – the cooking technique is the same for both.

While it isn’t too difficult a dish to make, there is some preparation. As always, it’s a good idea to have everything organized before you start – especially with this recipe. Once you start frying the pies, you won’t have a lot of time to do other things. You’ll want to watch the ones you have in the oil so they don’t burn.

I hope you will make these empanadas. They would be perfect for a picnic or party.

Cheeseburger Empanadas with Special Sauce

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By Patrick Dulmage Serves: 4-6

Cheeseburger Empanadas with Special Sauce


  • 1/2 cup ketchup
  • 1/2 cup mustard
  • 1/2 cup mayonnaise
  • 1/2 cup chopped pickles
  • 1 lb ground beef or Impossible burger
  • Kosher salt and pepper
  • 1 medium onion, finely diced
  • 8 slices American cheese, chopped
  • 1 egg, beaten
  • 1 pkg empanada wrappers or 1 pkg puff pastry
  • 1 quart oil for frying if using empanada wrappers



If using puff pastry, pre-heat oven to 425 degrees / if using empanada wrappers, pre-heat the oil to 350 degrees in a dutch oven


In a mixing bowl, combine the ketchup, mustard, mayo, and chopped pickles, season with salt and pepper


In a large skillet over medium heat, add the onion and cook until translucent, about 3 minutes


Add the ground beef or Impossible burger, season with salt and pepper


Break apart the meat as it cooks, you want small crumbles


Once the meat is lightly browned, transfer to a mixing bowl


Let the meat and onions cool, then mix in about a 1/3 of the "special sauce" and the cheese


Prepare the empanada wrappers or puff pastry for filling. If using puff pastry, roll out the puff pastry and cut into 4 inch circles. Get a platter ready for the pre-cooked empanadas


Fill each wrapper with about 1-2 tablespoons of your meat/onion/cheese filling and a pinch of the chopped pickles


Wet the edges of the empanada with the beaten egg and fold over to seal the filling in


Try to press out any air near the filling, working your way out to the edges, then seal with a fork


Once you have the empanadas prepared, start frying them (or put in the oven if using puff pastry)


If frying, gently lower them into the oil with a spider


Once they are golden brown, remove to a wire rack or lined platter to drain

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