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Cheeseburger Turnovers
RecipeBeef Cuts
Cheeseburger Turnovers
Ground beef mixed with onions, mustard and pickle relish, topped with Cheddar cheese and wrapped in a pastry shell.
Yield: 100 servings
Beef Mixture: 
1. Brown ground beef with onions until beef is no longer pink, breaking beef up into crumbles; pour off drippings.

Stir in ketchup, mustard, relish and salt, if desired; bring to a boil. Reduce heat; simmer 3 to 5 minutes.
Ground Beef (IMPS/NAMP 136)10 pounds
Onions, chopped1 quart
Ketchup1 quart
Chili sauce1 quart
Prepared mustard2 cups
Pickle relish, drained2 cups
Salt4 teaspoons
2. Measure flour into large mixer bowl. Blend in shortening with wire whisk on low speed 2 to 3 minutes or until mixture resembles small peas.

3. Change to flat paddle; slowly mix in water on low speed, 30 to 60 seconds or until mixture forms ball. Divide dough into four pieces.

(Dough may be refrigerated up to 5 days.)

4. Roll each piece of dough on lightly floured surface to 1/8 to 1/16-inch thickness. Cut each piece into twenty-five 5-1/2-inch squares.
All-purpose flour13 1/4 pounds
Shortening, chilled5 1/4 pounds
Ice water1 1/2 - 2 quarts
Eggs, beaten20
Water1 cup
Cheddar cheese, shredded1 1/2 quarts

Nutrition information per serving: 597 calories; 34 g fat(15 g saturated fat; 4 g monounsaturated fat); 92 mg cholesterol; 478 mg sodium; 53 g carbohydrate; 1.7 g fiber; 18 g protein; 8.2 mg niacin; 0.2 mg vitamin B6; 1.1 mg vitamin B12; 4.0 mg iron; 31.8 mg selenium; 3.0 mg zinc; 66.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline
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