Cheeseburger Empanada

Ingredients for 1

• Ingredients for the empanada:

• 200g wheat flour

• ½ teaspoon of salt

• 120g Philadelpia cream cheese

• 150g soft butter

• 2 egg yolks

• Ingredients for the burger patty:

• 1 pound of ground beef

• 100g of bread crumbs

• 2 tablespoons of Worcestershire Sauce

• 1 tablespoon of mustard

• 1 teaspoon of chili flakes

• 1 egg yolk

• Salt and pepper

• To garnish:

• Cheddar cheese (grated or chopped)

• Onion (chopped)

• Pickles (sliced)

• Tomato (thinly sliced)

• 1 egg yolk

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC

• 

  Step 2

  Start by combining the ingredients for the empanada, the flour, the salt, the cream cheese, the butter and the egg yolks, to form the dough. Then let it rest in the fridge for 4 hours.

• 

  Step 3

  Then move on to forming the burger patties. Combine the ingredients and form three patties equal in size. For this cook I was only able to use two, because the dough did not allow for more. I did my own patties, but of course you can always use pre-fabricated ones.

• 

  Step 4

  Around one hour before time is up, start heating up the Sous Vide bath to 136.4˚F, using two zip-loc bags and the water immersion technique, to avoid the patty warping in shape, then add to the water bath for 40 minutes.

• Baking the empanada...

• 

  Step 0

  When the time is up, remove both the burger as well as the dough from the fridge and form four round dough bases and cut the burger patties in half, placing them in the dough.

• 

  Step 1

  Add Cheddar generously, as well as the pickles, tomato and onion as desired. Then seal the empanadas into little parcels. If needed cut away access dough and brush the empanada with a little of egg yolk.

• 

  Step 2

  The only thing that now is missing is bake the empanada at 392˚F in a pre-heated fan oven for 25 minutes and you are good to enjoy…

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