Cheeseburger Egg Rolls with Bacon Jam

Ingredients

• 1 paquete Bacon (Approximately 1 lb; chopped or cut into small pieces)
• 1 White onion (Large, finely chopped)
• 1 cup Beef broth (The amount is approximate; add as needed so the mixture reduces and becomes thick)
• 1 tbsp Sugar (The description indicates sugar; the audio specifies brown sugar)
• 1.5 tbsp Worcestershire sauce (Use between 1 and 2 tbsp, to taste)
• Salt for the bacon jam (A pinch)
• 1.5 lb Ground beef (The source indicates between 1 and 2 lb; use beef that is approximately 80–85% lean)
• Salt for the beef (A generous pinch)
• 2 tsp Ground black pepper
• 1 tbsp Onion powder
• 12 Egg roll wrappers (The source does not specify a quantity; use approximately 12 wrappers, or as many as needed for the filling)
• 12 rebanadas American cheese (One slice per egg roll; it may be cut to fit inside the wrapper)
• Vegetable oil (As needed for deep-frying)

Steps

1. 1

   Chop the bacon and white onion. Have the egg roll wrappers and cheese ready to make assembly easier later.

2. 2

   Heat a large skillet over medium heat. Add the bacon and cook until completely browned and crispy, approximately 8 to 12 minutes, stirring so it cooks evenly.

3. 3

   Remove the cooked bacon from the skillet with a slotted spoon and set it aside. Leave the bacon fat in the skillet.

4. 4

   Add the chopped onion to the same skillet with the bacon fat. Cook over medium-low heat for 10 to 15 minutes, stirring frequently, until very soft, browned, and caramelized.

5. 5

   Return the cooked bacon to the skillet with the caramelized onion.

6. 6

   Add the beef broth, Worcestershire sauce, brown sugar, and a pinch of salt. Stir and scrape the bottom of the skillet to incorporate the browned flavors.

7. 7

   Cook the mixture over medium heat until the liquid reduces and the mixture becomes thick, glossy, and jam-like, approximately 8 to 12 minutes. Remove from the heat and set aside.

8. 8

   In another large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until no longer pink and it reaches 160 °F/71 °C in the center, approximately 7 to 10 minutes.

9. 9

   Season the beef with the salt, ground black pepper, and onion powder. Mix well and cook for 1 more minute, until the spices are fragrant. Drain excess fat if necessary.

10. 10

    Place an egg roll wrapper on the work surface in a diamond shape. Put one slice of American cheese, a portion of the cooked beef, and a generous amount of bacon jam in the center, without overfilling the wrapper.

11. 11

    Fold the bottom corner over the filling, fold the sides toward the center, and roll firmly toward the top corner. Moisten the final edge with a little water and press it to seal. Repeat with the remaining ingredients.

12. 12

    Heat vegetable oil to 350 °F/175 °C in a pot or deep fryer deep enough for deep-frying. Work in batches so the oil does not cool down.

13. 13

    Fry the egg rolls until golden and crispy and the cheese inside has melted, approximately 3 to 5 minutes per batch. Turn them during frying so they brown evenly.

14. 14

    Remove the egg rolls with tongs or a slotted spoon and drain them on a rack or a plate lined with paper towels. Let them rest briefly before serving, as the filling will be very hot.

Notes

The source does not specify quantities for the broth, wrappers, cheese, or oil; these quantities are practical estimates. For greater safety, verify that the beef reaches 71 °C before assembling the egg rolls and keep the oil around 175 °C so the wrappers brown without burning.

Nutrition per serving

• main course
• snack
• fried
• crispy
• beef
• cheesy
• bacon
• American cuisine