The basic recipe is just the onions, Montreal Seasoning, burger and cheese. You can add anything that you might add to a burger to make this recipe your own. I added in tomatoes and pickles. You could also stir in diced grilled mushrooms, ½ teaspoon of Worcestershire sauce and substitute Swiss for Cheddar and you have Mushroom Cheeseburger Eggrolls. Use BBQ sauce instead of ketchup and stir in 6 slices of crumbled bacon for Bacon Cheeseburger Eggrolls. You can cut the eggroll wrappers in half to make smaller Cheeseburger Eggrolls. The wrappers will be rectangular, but you follow the same instructions.
Servings: 12-15 eggrolls
Time: Active time 25 minutes; Cook: 15 minutes, eggrolls in about 45 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a wooden spoon, a small bowl, a clean tea towel, a flat surface, a deep skillet, oil thermometer, tongs, a colander, a large mixing bowl, a silicone spatula, paper towel lined plate
- 1-pound ground beef
- 1 small onion (4 ounces)
- 1 teaspoon Montreal Steak Seasoning (or to taste)
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- ¼ cup chopped tomatoes-optional
- 1 heaping tablespoon dill pickle relish-optional
- 1 cup shredded cheddar cheese
- Eggroll wraps (I like Nasoya)
- Enough oil to fill the skillet half way
- If you are using tomato, chop and seed it. Make sure to remove all the seeds. Set aside.
- Dice the onion. The smaller the better.
- Place a teaspoon of oil in the skillet over medium high. When it is hot, cook the onions, hamburger and Montreal Steak Seasoning until the burger is no longer pink. Make sure to crumble and break up the burger as it cooks. Taste and adjust the seasoning. When the burger is cooked through (10 minutes,) drain it completely. Clean the skillet. Allow the burger to cool.
- When the burger has cooled mix in the ketchup, mustard and cheddar cheese. If you are using the tomato and relish, stir them in too.
- Place the oil into the skillet and heat over medium. Use the thermometer to keep the oil around 370˚.
- While the oil is heating make the eggrolls. Place water in the small bowl. Have the clean tea towel handy.
- Work with 1 wrapper at a time. Keep the other wrappers in their container or they will dry out. Place the wrapper with one corner closest to you as if you were looking at a diamond. (See illustration below.)
- Place 2 tablespoons of the burger mixture in the center of the wrapper. Spread out evenly, so that the filling isn’t a big lump in the middle.
- Fold the bottom corner over the filling. Tuck the wrapper in around the filling tightly. Be careful not to tear it.
- Brush water around the three remaining corners of the wrapper. Water will act as a glue.
- Fold the side corners over the filling as if you were making an envelope.
- Tightly roll up until it is closed. Press the edges to make sure it is sealed. Continue until you have used all the filling.
- You can use water to seal any open places. You can also use little pieces of wet wrapper as patches if needed. Use the dry tea towel to clean the flat surface between rolls. If the surface is wet, your wrapper will stick.
- Use the tongs to place the rolls, flap down, into the oil. Fry until the roll is golden brown and then flip. Don’t crowd them. You may need to cook them in batches. When they are done, place them on the paper towel lined plate. You can keep them warm in the oven on the lowest setting.
- Serve a cheese sauce or ketchup and mustard for dipping.