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Quick Summary
In This Recipe
Bacon cheeseburger egg rolls take everything you love about a burger—seasoned beef, sharp cheddar, bacon, and onions—and wrap it in a crisp shell. A tangy burger sauce on the side makes them a game-day favorite....
Category: Appetizers, Beef Recipes, Game Day | By: Matt Price, Mr. Make It Happen
Bacon cheeseburger egg rolls take everything you love about a burger—seasoned beef, sharp cheddar, bacon, and onions—and wrap it in a crisp shell. A tangy burger sauce on the side makes them a game-day favorite.
Why these cheeseburger egg rolls work
- Browning the beef before filling keeps the flavor bold.
- Cooling the filling helps prevent the egg roll wrappers from splitting.
- A tight roll and 350°F oil produce crisp shells without greasy filling.
Ingredients for 8 egg rolls
- 1 pound ground beef
- 4–6 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 8 egg roll wrappers
- Finely diced onion, to taste
- All-purpose seasoning and hamburger or barbecue seasoning, to taste
- Neutral oil, for frying
For the burger sauce
- About ½ cup mayonnaise
- 1 heaping tablespoon sweet pickle relish
- 1 tablespoon Dijon mustard
- ¼ cup ketchup
- Smoked paprika, salt, and pepper, to taste
How to make bacon cheeseburger egg rolls
Cook the bacon and beef. Cook the bacon until crisp, then chop it. In a skillet, sear the ground beef and season it with all-purpose seasoning plus your preferred burger or barbecue seasoning. Add the finely diced onion and cook until the beef is fully cooked and the onion is tender.
Add cheese and cool. Stir in the sharp cheddar and chopped bacon. Set the filling aside until it is cool enough that it will not soften or split the wrappers.
Mix the sauce. Stir together mayonnaise, sweet relish, Dijon mustard, ketchup, and a little smoked paprika. Taste and season with salt and pepper.
Roll tightly. Divide the filling among eight wrappers. Tuck in the sides, fold over the filling, squeeze out excess air, and roll firmly. Avoid overstuffing; keep the seam closed.
Fry. Heat neutral oil to 350°F. Fry the egg rolls in batches until crisp, golden, and hot throughout. Drain briefly and serve with the burger sauce.
Make-ahead tips
- The filling must cool before it goes into the wrappers.
- If you assemble the egg rolls in advance, refrigerate or freeze them; a light dusting of cornstarch helps prevent sticking.
- Keep the egg rolls in a single layer until you are ready to fry.
More game-day ideas
If you love beef-filled party food, try Dirty Cabbage for another savory ground-beef option.
Frequently asked questions
Can I use another cheese? Yes. The video suggests American or provolone as alternatives to sharp cheddar.
Why did my wrapper split? A hot or overstuffed filling can soften and tear it. Cool the beef mixture and roll tightly without packing in too much.
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Bacon Cheeseburger Egg Rolls with Burger Sauce
Ingredients
- 1 pound ground beef
- 4 to 6 slices bacon
- 1 cup shredded sharp cheddar cheese
- 8 egg roll wrappers
- Finely diced onion to taste
- All-purpose and hamburger seasoning to taste
- Neutral oil for frying
- ½ cup mayonnaise
- 1 heaping tablespoon sweet pickle relish
- 1 tablespoon Dijon mustard
- ¼ cup ketchup
- Smoked paprika salt and pepper, to taste
Instructions
- Cook bacon until crisp and chop it. Brown ground beef in a skillet, adding onion and seasonings; cook until the beef is fully done and onion tender.
- Stir cheddar and bacon into the beef. Cool the filling so it does not soften or split the wrappers.
- Stir together mayonnaise, relish, Dijon, ketchup and smoked paprika; season to taste.
- Divide the filling among 8 wrappers. Tuck in sides and roll tightly, squeezing out air and sealing the seam.
- Heat neutral oil to 350°F. Fry egg rolls in batches until crisp, golden and hot throughout. Drain and serve with burger sauce.
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