Cheeseburger Rangoons

Ingredients

• 1 lb boneless beef mince (80% lean, 20% fat)
• 1 tbsp fresh garlic (minced)
• 2 tbsp oil (for cooking the beef)
• salt (to taste, for the beef)
• 1 tbsp paprika powder
• 1 tsp garlic powder (for the beef)
• 1 tsp onion powder (for the beef)
• 1 tsp black pepper (for the beef)
• 1 jalapeño (finely chopped)
• 1 tbsp white vinegar
• 1 tsp Worcestershire sauce (for the beef)
• 0.5 cup water
• 8 oz cream cheese (softened)
• 1 cup green onion (chopped)
• 0.333 cup caramelized onion (for the filling)
• 2 tbsp dill pickles (chopped, for the filling)
• 1 cup cheddar cheese
• 0.5 cup mozzarella cheese
• 1 tsp soy sauce
• 1 cup mayonnaise (for the sauce)
• 0.333 cup ketchup (for the sauce)
• 0.5 tsp garlic powder (for the sauce)
• 0.25 tsp onion powder (for the sauce)
• 0.25 tsp black pepper (for the sauce)
• salt (to taste, for the sauce)
• 1 tsp Worcestershire sauce (for the sauce)
• 1 tsp Dijon mustard (for the sauce)
• 1 tsp vinegar (for the sauce)
• 1 tbsp caramelized onions (for the sauce)
• 1.5 tbsp dill pickles (finely chopped; source gives a range of 1–2 tbsp, represented by midpoint)
• wonton wrappers (quantity not specified)
• water (for sealing the wrappers)
• oil (for deep frying)

Steps

1. 1

   Heat the 2 tbsp oil in a pan over medium-high heat. Add the minced garlic and sauté for 30 seconds.

2. 2

   Add the ground beef. Cook it, breaking it into small crumbles, and add the white vinegar while it cooks. Continue until the beef is browned.

3. 3

   Add the paprika, garlic powder, onion powder, black pepper, and salt to the browned beef. Stir to distribute the seasonings.

4. 4

   Stir in the chopped jalapeño, Worcestershire sauce, and water. Simmer until the beef is fully cooked and the liquid has evaporated.

5. 5

   Let the beef mixture cool completely.

6. 6

   In a large bowl, mix the softened cream cheese, cheddar, mozzarella, green onion, caramelized onion, chopped dill pickles, and soy sauce.

7. 7

   Add the cooled beef mixture to the cheese mixture and mix until combined.

8. 8

   In a separate bowl, mix the mayonnaise, ketchup, garlic powder, onion powder, black pepper, Worcestershire sauce, Dijon mustard, vinegar, caramelized onions, and chopped dill pickles to make the dipping sauce.

9. 9

   Adjust the sauce salt to taste, then refrigerate it until serving.

10. 10

    Place about 1 tbsp of filling in the center of each wonton wrapper. Wet the edges with water, fold the wrapper, and seal it tightly, pressing out any air pockets. Keep the assembled rangoons covered with a clean towel so they do not dry out.

11. 11

    Heat deep-frying oil to 350°F (175°C). Fry the rangoons in small batches for 2–3 minutes, turning as needed, until golden and crispy. Maintain the oil temperature between batches.

12. 12

    Transfer the fried rangoons to a wire rack or paper towel-lined plate. Serve hot with the chilled burger dipping sauce.

Notes

The source does not specify the number of wonton wrappers or a final yield. Frying oil quantity is also unspecified. The sauce is refrigerated, but no chilling duration is given.

Nutrition per serving

• appetizer
• snack
• fried
• crispy
• beef
• cheese
• party food