Cheeseburger and Grillo’s Pickles® Eggroll

This is a delicious appetizer that no one will soon forget! Dill pickle lovers will enjoy this cheeseburger eggroll.

Yield: 12 servings; 2 halves each

Ingredients

• 1 pound ground beef (80% lean or leaner)
• 1/2 cup chopped white onion
• 2 teaspoons minced garlic
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
• 1 tablespoon yellow mustard
• 2 teaspoons ketchup
• 1 1/2 cups Grillo's Pickles® Dill Chips drained, chopped
• 2 cups shredded Cheddar cheese
• 24 eggroll wrappers
• 1 cup vegetable oil (for frying)
• Spicy ranch dressing (garnish, dip)

Instructions

1. Heat a large nonstick skillet over medium heat until hot.
2. Add ground beef, onion, garlic and onion powder. Cook for 8 to 10 minutes, breaking into 1/4 inch crumbles and stirring occasionally.
3. Remove from skillet with slotted spoon into large bowl; drain if necessary.
4. Stir in salt, pepper, mustard, ketchup, pickles and cheese.
5. Line a shallow rimmed baking sheet with parchment paper.
6. Fill a small bowl with water.
7. Remove one wrapper from package; cover remaining wrappers with damp cloth to prevent from drying out. Place wrapper corner facing you. Spoon 2 tablespoons beef mixture evenly in a row across center of wrapper, leaving a 1 inch border on right and left sides. Fold right and left sides of wrapper over filling. Moisten bottom corner with a little water. Fold bottom corner up over filing and roll up tightly, sealing eggroll. Place eggroll on prepared baking sheet. Repeat with remaining wrappers and beef mixture.
8. Heat vegetable oil (minimum of 3 inches deep) in a medium saucepan to 375 degrees F.
9. Fry in batches for 4 to 5 minutes until the rrinternal temperature reaches 165 degrees F; turning once.
10. Remove eggrolls; drain for 5 minutes on paper towels. Repeat with remaining eggrolls.
11. Cut in half; serve with spicy ranch dressing, as desired.

Nutrition

Per serving, 1 eggroll: 191 Calories; 72 Calories from fat; 8g Total Fat (2.9g Saturated Fat; 0.2g Trans Fat; 1.9g Polyunsaturated Fat; 2.4g Monounsaturated Fat;) 23.5mg Cholesterol; 416mg Sodium; 20g Total Carbohydrate; 0.09g Dietary Fiber; 0.3g Total Sugars; 9g Protein; 0.1g Added Sugars; 87.2mg Calcium; 1.5mg Iron; 105mg Potassium; 0.1mcg Vitamin D; 0.2mg Riboflavin; 4.3mg NE Niacin; 0.1mg Vitamin B6; 0.5mcg Vitamin B12; 99.5mg Phosphorus; 1.4mg Zinc; 14.71mcg Selenium; 12.7mg Choline

This recipe is an excellent source of Niacin, Vitamin B12 and Selenium; and a good source of Protein, Riboflavin, and Zinc

Attribution

Recipe and photo used with permission from: Texas Beef Council