An upgrade from my previous recipe, I’ve never felt more big-back than I have before. For whatever reason, I decided to fry this in rendered bacon fat, and good GOD was I cooking.


I’ll admit, the previous recipe is much more calorie and macro-friendly. However, if you’re looking for true flavor, look no further than this.

Also, I’m using 94% lean ground beef for my calculations, so the fat and calorie count will change drastically if you use something like 80% lean. The biggest calorie driers are in the cheese and bacon.

Also, in all honesty, I forgot to get measurements for the seasonings… I was waaay to hungry. If you’ve made burgers before, use those same measurements (or just feel it out tbh)😭.

Macronutrients (Per Cheeseburger roll):

• Calories: 250 – 350
• Protein: 20-25 grams
• Fat: 15 – 20 grams (same thing with the calories, it varies based off those 3 things)
• Carbs: 8 – 15 grams

Ingredients:

Yields 10 Eggrolls

• 1lbs Ground beef
• Cheddar Cheese Blend (or cheese of your choice)
• Seasonings Blend
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Chili Powder
  • Salt and Pepper
  • Beef Bouillon Powder
• 10 Eggroll Wrappers
• 5 Strips of Bacon
• Vegetable Oil (or any neutral oil)
• 1 large yellow onion, diced
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 1 green onion, chopped
• 1 tablespoon toasted sesame seed oil

Tips:

• Again, the cheese can be whatever you want, but my recommendation is having cheese that can melt. My go-to is a cheddar cheese blend, but anything works here. as long as you can stretch it.
• Be VERY careful when adding salt to your ground beef. We’re already getting a lot of sodium from the rendered bacon fat into the eggroll wrappers, dark soy sauce, oyster sauce, and beef bouillon powder. In all honesty, add your seasonings to the end and then add salt to taste if necessary.
• If you’re using a high amount of lean (I’d say 93% or 96%) ground beef, use around a teaspoon of bacon fat to ensure that the beef doesn’t stick to the pan when cooking.
• Make sure you know how to roll an eggroll before making this.

Steps:

Saving the Liquid Gold

• Step 1: In a pan over medium heat, cook your bacon until crispy, and set aside on a plate with a paper towel.
• Step 2: Filter and save the rendered bacon fat into a bowl. We will be using it for the rest of the recipe

Cooking the Burger Blend

• Step 1: In a pan over medium and a tablespoon of bacon fat, cook your onions with a little bit of salt and pepper until they’re soft and translucent. Afterwards, set aside in a bowl
• Step 2: In the same pan, place in your ground beef and begin to break them apart (as if you were making tacos). Once they’re well separated, season your ground beef with your selected seasonings. Cook until all pieces are brown.
• Step 3: Add in your oyster and dark soy sauce and mix until well combined. Turn your pan off and finish with toasted sesame oil, and put the burger blend into a bowl.

Assembly

• Step 1: On an eggroll wrapper, place some cheese, ground beef, and crushed up bacon bits. Wrap tightly and repeat this step as many times as necessary
• Step 2: In a pan over medium heat with the rest of the bacon fat and equal parts vegetable oil, mix and heat until it’s 350°F.
• Step 3: Fry each eggroll until each side is golden and crispy; be sure not to overcrowd the pan. Place on a wire-rack to cool down, and enjoy!