All the goodness of the cheeseburger stuffed in a crispy wonton shell.
Cheeseburger Stuffed Wontons
Yield: approx. 24 wontons Prep: 40 minutes Cook: 2 minutes
- 1/2 lb ground beef
- 1/2 small onion, minced
- 24 wonton wrappers
- 1 cup cheddar cheese
- 1/3 cup ketchup
- 2 tbsp mustard
- 1 dill pickle, finely chopped
- 1/2 tsp seasoning salt
- oil for frying
Brown the ground beef over medium/high heat, breaking it up into small pieces. Add the minced onion and continue to cook the beef through, about 8 minutes. Removed from heat and drain excess fat.
In a large bowl, combine the ground beef, cheese, ketchup, mustard, pickle, and seasoning. Take a heaping tablespoon of the mixture and put it in the centre of the wonton wrapper. Wet all edges of the wrapper with water. Fold opposite corners together, forming a triangle, and press the touching sides of the wrapper to seal it closed. Repeat with remaining mixture and wrappers.
Add about an inch of oil in a large skillet or deep frying pan. Let the oil heat over medium/high heat for 5 minutes or so. Cook 4 or 5 wontons at a time, whatever you can fit in a single layer in the pan. Flip the wontons after 1 minute or so (when the frying side is goldeny brown) and repeat on the other side. Repeat with the rest of the wontons.
Serve with burger sauce to dip! (see recipe below)
Yield: approx 1/2 cup Prep: 5 minutes
- 1/2 cup mayonnaise
- 1 ½ tbsp white vinegar
- 1 tbsp white sugar
- 1 tbsp ketchup
- 1 tbsp relish
- 1/2 tsp onion powder
Mix all ingredients together. Chill for 30 minutes.
So I’ve seen cheeseburger eggrolls before, and I actually went into this thinking I was going to make them. But when I realized I had wonton wrappers not eggroll wrappers I had to work with what I had. The results were wayyyy better. More crispiness equals more goodness.