I don’t know if y’all noticed, but I’m kind of obsessed with eggrolls lately. Need some proof?
It’s just something about that all-in-one bite that you get when you stuff one of those silly wrappers with oodles of awesome food. Plus you can totally make anything you want with them! Case in point: cheeseburgers. I love me some cheeseburgers, especially on the grill and especially in the summer. The only thing is that you only really ever have room for just one burger, which means that once it’s gone it’s gone. There’s no turning back, no going back for seconds (well, not usually anyway). It’s either another slice of watermelon or that lonely cold hot dog sitting in the corner.
So here’s what I did: I made it so that you can *technically* have multiple cheeseburgers at once! They’re super easy, incredibly delicious, and you are in charge of what’s inside. Not to mention that these would be perfect for a party where you make them ahead of time and then get to spend the rest of the night with your friends and family. And really, who doesn’t want more time with their guests? I have to say that’s the best tip I have – make something simple beforehand, and then the rest of the grilling can be done outdoors with everyone in the same place, snacking on some appetizers and waiting for the rest of the meal. PERFECTION.
LOADED CHEESEBURGER EGGROLLS
- 1 lb ground beef
- 1/3 cup chopped pickles
- 1/3 cup chopped onion
- 1/3 cup chopped tomato
- 1/3 cup shredded cheddar cheese
- 1/2 cup chopped lettuce
- salt and pepper to taste
- mustard and ketchup for dipping
- 20 eggroll wrappers (I used Nasoya brand)
Preheat your grill to about 400 degrees. I like to brown the meat on the grill because it gives it that great char-grilled flavor, although you could certainly brown the meat indoors in a hot skillet. You pick! If you’re doing it on the grill, smash the meat into one great big patty and sprinkle generously with salt. Cook for about 5-6 minutes on each side. Remove from the heat and let cool slightly, then break it up using a fork. Once the meat has cooled for about 5-10 minutes, toss everything in a bowl and mix until combined.
To make the eggrolls, take one eggroll wrapper and place on a cutting board or plate. Spoon about 3 Tbsp of the filling into the middle on a diagonal. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner. Place seam side down on a sheet pan lined with parchment paper or a Silpat; repeat until all of the filling is gone. Lightly brush the eggrolls with the remaining olive oil. Bake at 400 for 15 minutes, until browned and crisp. Serve hot with your favorite burger condiments!
These are just a few of my tips for grilling while also being the host. I would love if you would share your tips with me! One of my lucky readers who answers below will win a $25 Sears Gift Card!
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