In-N-Out Empanadas

5 from 1 vote

These In-N-Out Empanadas turn the flavors of a classic burger into a crisp, handheld bite. Seasoned beef, caramelized onions, pickles, and melty American cheese are sealed inside empanada dough, then pan-fried or air-fried until golden. They’re easy to prep ahead, freezer-friendly, and served with a tangy burger sauce that brings everything together.

Prep Time5

Cook Time45

Course: Appetizer, Lunch, Snacks

Cuisine: Latin America, Puerto Rican

Servings: people (12-16 empanadas)

Author: Adrianna Adarme

Ingredients

1 pound ground beef (85/15)
1 white onion small diced
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dried oregano
1 tablespoon ketchup
1 tablespoon yellow mustard
¼ cup chopped pickles
1 hot chili chopped (optional)
3/4 teaspoon salt
½ cup broth
2 packs 5-inch empanada discs should be 10 discs per pack
6 slices American cheese deli-sliced preferred
Oil for frying

Burger Sauce

2 tablespoons chopped pickles
1/2 cup mayonnaise
2 tablespoons ketchup
1 teaspoon Dijon mustard
Pinch garlic powder
Pinch kosher salt
Freshly ground pepper

Instructions

In a large skillet over medium-low heat, add 2 teaspoons of oil. Add the diced onion, sprinkle with salt, and then cover for about 10 minutes. Uncover and cook, stirring constantly, about 15 minutes, until golden brown and caramelized.
Add the ground beef and break it up in the pan. Add the spices and cook until the meat is no longer pink and has started to brown.
Remove from heat, set aside, and let the mixture cool for about 15 minutes.

To Make the Burger Sauce:

Meanwhile, make your burger sauce. Add all of the ingredients to a small bowl and mix up. Chill until ready to serve.

To Assemble and Fry the Empanadas:

Now, prep your assembly station. Clear your surface. Prepare a sheet tray with parchment paper. Have a fork for sealing the empanadas. Keep the empanada discs covered with a towel so they don’t dry out while you assemble.
Cut the cheese slices in thirds vertically and in half horizontally. You should have 6 rectangles of cheese per slice.
Lay a disc on a cutting board or clean surface, lay 2 rectangles of cheese in the center, slightly overlapped. Then add 2 tablespoons of meat on top. Carefully stretch one side of the dough to meet the other, forming a half-moon shape. Then firmly press the edges together. Use a fork to seal and crimp the edges. Then set the empanada on the sheet tray and continue assembling the rest of the empanadas.
Heat the oil in a large skillet to 350 degrees. Once hot, fry empanadas for 2 minutes on each side until golden and crispy. Drain on a paper towel-lined sheet tray or plate.
Serve empanadas hot with burger sauce.

AIR FRYER METHOD:

Heat air fryer to 400 degrees. Lay empanadas evenly on the tray leaving a little space in between each, you may need to do this in batches. Spray them all over with cooking spray and air fry for 10 minutes, until golden and crispy. Serve hot with burger sauce.

Notes

Quick Tips

Let the beef filling cool before assembling. Hot filling releases steam, which can weaken the dough and cause leaks during frying.

Keep the empanada discs covered if not in use. The empanada dough can dry out and create crackly edges that are hard to seal.

Don’t overfill. Two tablespoons of beef is enough; more than that makes sealing difficult and increases the chance of them opening up while frying.

Seal firmly. Press the edges together with your fingers before crimping with a fork for a tighter seal.

Maintain oil temperature. Frying at 350°F keeps the empanadas crisp without absorbing excess oil.

Make Ahead, Storage, and Reheating

You can assemble the empanadas up to one day in advance and keep them covered and wrapped on a sheet tray in the refrigerator until ready to fry.

Leftover fried empanadas should be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in a 375°F oven for 10-12 minutes until warmed through and crisp. I avoid using the microwave because it makes the crust soft and chewy.

Unfried empanadas freeze well for up to 2 months. Fry directly from frozen, adding about 1-2 minutes per side.

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