Cheeseburger Empanadas

The smell, first of all, is what gets you. Buttery crust, gently crisping in the oven, and this whisper of sizzling beef and sharp cheese underneath – like a cheeseburger just stepped into a French bakery. It’s not fancy. But it feels like home. I made these cheeseburger empanadas on a rainy afternoon once, and something about how the pastry puffed and browned against that glowing oven light… it just sort of stayed with me. They’re imperfect and cozy and honestly a little addictive.

Why You’ll Crave It

• You get all the comfort of a burger – but in the form of a handheld pastry. It makes eating feel fun again.
• The dough crisps up golden and flaky, while the filling stays juicy and cheesy inside. It’s that savory-sweet crust and melty core that does it.
• Perfect for parties or a quiet night – they’re excellent warm, but honestly not bad cold either (ask me how I know…)
• Kids love them. Grown-ups too. There’s something satisfying about flavor being tucked into a little pocket like that.
• You can prep ahead or freeze – they’re low-pressure, but don’t taste that way.

The first time I made these, my boyfriend ate five in one sitting and then tried to justify a sixth… I had to cut him off.

What You’ll Need

• Ground beef: 1 pound – something around 80/20 works beautifully, keeps it juicy without being greasy
• Onion: 1 medium, diced – not too fine, not too chunky
• Garlic: 2 cloves, minced – and if you’re a garlic person, sneak in a third
• Ketchup: 2 tablespoons – it sweetens and tangles everything up a bit
• Mustard: 1 tablespoon – for brightness, that little tang behind the rich beef
• Cheddar cheese: 1 cup shredded – sharp cheddar works best, but any meltable cheese could slide in just fine
• Salt: 1 teaspoon – or a little more if your cheese’s mellow
• Pepper: 1/2 teaspoon – freshly cracked if you’ve got the patience
• Empanada dough: 1 package (about 14 disks) – store-bought is perfect here, or make your own if you’re feeling ambitious
• Egg: 1, beaten – for that glossy, golden finish

Easy How-To

Make the filling

Start by browning your ground beef in a skillet over medium heat. Stir it around so it gets some of those nice little crisp bits. Once most of the pink’s gone, toss in your chopped onion and cook till they’re soft and golden on the edges. Add your garlic, ketchup, mustard, salt, and pepper – stir everything together warmly. Then turn the heat off and let that cool for a bit before adding the cheese. (You don’t want it to melt into a glob… it needs to be mixed, not melted.)

Get your dough ready

If the empanada disks are frozen, take them out now and let them soften a bit till pliable. Don’t rush it – if they tear, it’s annoying to patch. If you made your own dough, roll that out thin, about 1/8 inch, and cut circles roughly 4-5 inches across. A drinking glass or small bowl works if you don’t have cutters.

Fill and fold

Lay out a dough circle and spoon about 1 rounded tablespoon of filling into the center. Not too much – it’s tempting, but they’ll burst. Fold the dough over to make a half-moon, then gently press the edges to seal. Crimp with a fork – pressing down till it looks secure and a little decorative. Keep going till they’re all assembled.

Brush and bake

Preheat your oven to 400°F (200°C). Lay your empanadas on a parchment-lined baking sheet with a little room between them. Brush the tops lightly with beaten egg – this gives them that pretty golden shine – then slide them in. Bake for 20-25 minutes. They should puff a little and turn golden-brown on top. That’s your cue.

Good to Know

• Don’t skip the mustard – even if you’re not a mustard person. It gives the beef depth without screaming “I’m mustard!”
• Crimping with a fork is oddly therapeutic – just don’t press too hard or you’ll pierce the dough
• Leftovers are glorious reheated in a skillet – even better than the first time, sometimes

Serving Ideas

• Serve warm with a little dish of spicy mayo or garlicky ketchup for dipping
• Pair with a simple green salad or pickles to balance the richness
• Honestly, they are divine just as-is, standing at the kitchen counter

Top Tricks

• If assembling ahead of time, chill the filled empanadas before baking – it helps hold their shape better
• Brush egg wash right before baking, not sooner – it keeps the top from going gummy
• Taste your filling before stuffing – it should be flavorful on its own

Frequently Asked Questions

Can I pan-fry or deep-fry these instead of baking?

Yes, totally. Pan-frying gives you that ultra-crispy crust, but you’ll need to keep an eye on oil splatter and do them in batches. Just make sure the oil’s hot (around 350°F) so they cook evenly and seal quickly.

Do I need to thaw the empanada dough before using?

Yes – cold dough is tricky to fold and more likely to tear. Let it sit out until flexible but still cool to the touch. It handles best this way.

Is there a vegetarian version?

You can skip the beef and sauté finely chopped mushrooms with onions and garlic. Add a handful of grated cheese and maybe a spoonful of Worcestershire or soy sauce for savoriness. Same process, delicious result.

How long do they last in the fridge?

Three days or so, covered well. Reheat in the oven or toaster oven to bring back the crispness – microwaving makes them soft, but still good for a quick snack.

Conclusion

Cheeseburger empanadas are comforting, golden little packets of joy really. All the charm of a burger packed into a flaky, toasty crust – no grill required. Make them for your next gathering or just because you’re craving something a little nostalgic, a little special. They’re nowhere near fancy. But they’re honest. And very, very good.

More recipes suggestions and combination

BBQ Chicken Empanadas

Try stuffing them with pulled chicken tossed in smoky BBQ sauce and jack cheese. Rich, sweet, and tangy.

Vegetable and Cheese Empanadas

Sautéed peppers, corn, onions, and mozzarella – bright, melty, satisfying.

Breakfast Empanadas

A mix of scrambled eggs, bacon or sausage, and cheddar – portable brunch gold.

Spicy Taco Empanadas

Ground beef or turkey, taco seasoning, jalapeños, and Mexican blend cheese. Zesty and kicky.

Sweet Dessert Empanadas

Use a little fruit jam (guava, raspberry, or fig) and cream cheese. Cinnamon sugar on top before baking and… oh yes.