Bacon Cheeseburger Eggrolls

Friday, September 18 was National Cheeseburger Day, and I’ve been thinking about cheeseburgers ever since. I absolutely love cheeseburgers – they’re simple to make and so versatile, with an endless list of possible toppings. I also love that you can make a delicious burger nearly anywhere, anytime - outside on the grill when the weather is warm, or inside on a cast iron skillet - those are my go-to methods.

I enjoyed many a burger during quarantine.

I’ve also enjoyed many a burger on our beautiful outdoor patio at Lincoln Square since we've returned to small, safe in-person classes.

I’d argue that one of the most popular and classic cheeseburger toppings is bacon. It’s smoky and salty and makes any burger even more indulgent, as if that was really necessary. I recently decided that the beginning of football season deserved a new fun gameday food, especially since I can’t do my normal Bears road trip this year. So, I combined the flavor profile of a classic bacon cheeseburger, with the compact size, portability, and deliciously crispy nature of an eggroll!

I love that these bacon cheeseburger eggrolls will please adults and kids alike and that they come together quickly with ingredients that you likely already have on hand, or can easily acquire. The dipping sauce is reminiscent of Big Mac sauce and really makes these eggrolls shine (I make mine a little spicy!). Get your game face on and give these a try. Even if your team doesn’t get the win, these fusion eggrolls will still make you feel like a winner.

Bacon Cheeseburger Eggrolls

Scroll down for a printable version of this recipe

Serves 8 (as an appetizer)

Prep Time: 30 minutes

Cook Time: 10 minutes

8 eggroll wrappers

3/4 pound ground beef

6 slices of bacon, small dice

3/4 onion, small dice (split into ½ and ¼ )

1 teaspoon TCB garlic salt

1 teaspoon pepper

2 Tablespoons ketchup

1 Tablespoon mustard

1 teaspoon Worcestershire

1 cup Velveeta, cubed (or 8 slices of American cheese)

1/3 cup pickles, chopped

Grapeseed oil

1/4 cup water

Sesame seeds for garnish

Dipping Sauce

1/4 cup mayonnaise

1 Tablespoon ketchup                     

2 teaspoons sweet pickle relish

1/4 onion, minced

1/2 teaspoons vinegar

1/2 teaspoon granulated sugar

1 teaspoon hot sauce

Salt and pepper to taste

1. In a skillet, on medium high heat, with no fat, saute diced bacon until crispy, about 10 minutes.

2. Remove the bacon from the pan with a slotted spoon and place in large bowl, leaving the bacon fat in the pan.

3. Add half of the diced onion to the bacon fat and cook until translucent, about 5 minutes.

4. Remove onion with a slotted spoon, into the bowl with the bacon, leaving the bacon fat in the pan.

5. Add ground beef to the pan. Season with TCB garlic salt and pepper. Cook, breaking apart, until nicely browned.

6. Remove ground beef with a slotted spoon, into the bowl with the bacon and onion.

7. Discard remaining fat in the pan.

8. To your bowl with the bacon, sauteed onions and ground beef, add 1/4 cup raw diced onion, Worcestershire, ketchup, mustard, cheese, and pickles. Mix to combine. Set aside.

9. For dipping sauce, mix together all ingredients and set in small serving bowl.

10. Heat 1/2 inch of grapeseed oil in a non-stick skillet, over low heat. Heat the oil for 10 minutes while you roll your eggrolls.

11. To roll your eggrolls, lay the wrapper on a flat surface in the shape of a diamond. Use your finger to lightly coat all edges with water (this helps the eggroll stay together).

12. Add 3-4 Tablespoons of filling horizontally across the wrapper (be sure to leave space – about ½ inch- on the corners).

13. Start rolling the bottom most corner, fold in the sides, and roll forward.

14. Once you have all your eggrolls wrapped, turn your heat up to medium high, shallow fry your egg rolls until golden brown on each side.

15. Let the eggrolls drain on the paper towel or cooling rack and sprinkle with sesame seeds.

16. Serve with dipping sauce and enjoy!

Bacon is this week's challenge for our private Facebook group. So, if you are a bacon fan like me, whip up a bacon dish this week and share your creation with other home cooks. 

If these eggrolls have got you excited about cooking something new, we’d love to see you in our kitchens! We’ve got a fantastic assortment of in-person and virtual classes, as well as demonstrations and hands-on classes.

If you’d like to sit back and relax and let our chefs do the cooking, join us on our patio at Lincoln Square for:

• Fall Brunch on the Grill this Saturday, October 3 at 11am
• Beef on the Grill Friday, October 9 at 6pm, or
• Fireside Feast on Saturday, October 10 at 6pm.

If you’re ready to get your hands dirty, check out Pasta Boot Camp on Saturday, October 10, Grilling Boot Camp on Saturday, October 17, or our 5-week session of Culinary Boot Camp starting Sunday, November 1st.

If virtual classes are more your style we have both demonstrations like our Wednesday, September 30 Shrimp and Black Bean Tostadas (your donations benefit Autism Speaks!) and Cook Alongs like Knife Skills on Thursday October 1, and Apple Desserts on Sunday, October 4. We can’t wait to have you in our kitchens (or yours) soon!

Yield: 8 as an appetizer

Author: Kate Schrager

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Bacon Cheeseburger Eggrolls

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

For the eggrolls

• 8 eggroll wrappers
• ¾ lb ground beef
• 6 slices of bacon, small dice
• 3/4 onion, small dice (split into ½ and ¼ )
• 1 tsp TCB garlic salt
• 1 tsp pepper
• 2 tbs ketchup
• 1 tbs mustard
• 1 tsp Worcestershire
• 1 cup Velveeta,cubed (or 8 slices of American cheese)
• 1/3 cup pickles, chopped
• Grapeseed oil
• ¼ cup water
• Sesame seeds for garnish

For the dipping sauce

• ¼ cup mayonnaise
• 1 tbs ketchup
• 2 tsp sweet pickle relish
• ¼ onion, minced
• ½ tsp vinegar
• ½ tsp granulated sugar
• 1 tsp hot sauce
• Salt and pepper to taste

Instructions

1. In a skillet, on medium high heat, with no fat, saute diced bacon until crispy, about 10 minutes.
2. Remove the bacon from the pan with a slotted spoon and place in large bowl, leaving the bacon fat in the pan.
3. Add ½ diced onion to the bacon fat and cook until translucent, about 5 minutes.
4. Remove onion with a slotted spoon, into the bowl with the bacon, leaving the bacon fat in the pan.
5. Add ground beef to the pan. Season with TCB garlic salt and pepper. Cook, breaking apart, until nicely browned.
6. Remove ground beef with a slotted spoon, into the bowl the bacon and onion.
7. Discard remaining fat in the pan.
8. To your bowl with the bacon, sauteed onions, and ground beef, add ¼ raw diced onion, Worcestershire, ketchup, mustard, cheese, and pickles. Mix to combine. Set aside.
9. For dipping sauce, mix together all ingredients and set in small serving bowl.
10. Heat 1/2 inch of grapeseed oil in a non-stick skillet, over low heat. Heat the oil for 10 minutes while you roll your eggrolls.
11. To roll your eggrolls, lay the wrapper on a flat surface in the shape of a diamond. Use your finger to lightly coat all edges with water (this helps the eggroll stay together).
12. Add 3-4 tbs of filling horizontally across the wrapper (be sure to leave space – about ½ inch- on the corners)
13. Start rolling the bottom most corner, fold in the sides, and roll forward.
14. Once you have all your eggrolls wrapped, turn your heat up to medium high, shallow fry your egg rolls until golden brown on each side.
15. Let the eggrolls drain on the paper towel or cooling rack and sprinkle with sesame seeds.
16. Serve with dipping sauce and enjoy!

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