Loaded Cheeseburger Eggrolls

Preheat your grill to about 400ºF. I like to brown the meat on the grill because it gives it that great char-grilled flavor, although you could certainly brown the meat indoors in a hot skillet. You pick! If you’re doing it on the grill, smash the meat into one great big patty and sprinkle generously with salt. Cook for about 5-6 minutes on each side. Remove from the heat and let cool slightly, then break it up using a fork. Once the meat has cooled for about 5-10 minutes, toss beef, pickles, onions, tomato, lettuce, and cheese in a bowl and mix until combined.

To make the eggrolls, take 1 eggroll wrapper and place on a cutting board or plate. Spoon about 3 tablespoons of the filling into the middle on a diagonal. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger, brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner. Place seam side down on a sheet pan lined with parchment paper or a Silpat; repeat until all of the filling is gone. Lightly brush the eggrolls with olive oil.

Bake at 400ºF for 15 minutes, until browned and crisp. Serve hot with your favorite burger condiments!