Cheeseburger Egg Rolls with Russian Dressing Dipper

As I’ve stated in my About section, I own an embarrassingly high number of cookbooks.  Matt is very sweet about tolerating my habit, but occasionally I get a raised eyebrow or just audible groan from him when I come in with a new one.  A month or so ago, Rachael Ray’s newest book, “The Book of Burger” came out.  I adore burgers, so it looked tempting.  But I kept saying to Matt that I would exercise restraint and not immediately buy it.  I don’t remember why I said that, it was quite silly to actually entertain the idea of self-restraint.  Nonetheless, I did say it.  Several times. I don’t think Matt ever truly bought it, although he kindly played along.

I happened to be in a Barnes & Noble the day it came out (there is one next door to my gym – dangerous!!), and I looked for it.  I was honestly just intending to flip through it and just see the recipes that day, and then not kid myself about buying it the next day.  But I didn’t see it, so I asked a salesperson.  Turns out I had my dates wrong and the book wasn’t officially out for two more days.  But, the salesperson, who I see in there a lot, said they already had them in the back and he would grab one for me.  He dashed off before I even had a chance to react.  So he brought me the book, I thanked him and sat down to thumb through it.  As expected, it looked pretty good.  I think Ray’s recipes have gotten more sophisticated over the years since she’s stopped confining herself to the 30 Minute Meals thing.  I finished scanning the book, and was about to put it up and leave.  Then I realized that it was literally the only copy out on the floor.  And if I left it, the salesperson who so nicely retrieved it for me would know that I didn’t buy it.  And I see that guy in there a lot and he is always so nice to me and other customers.  Seeing as I’ve worked retail back in college and grad school, and I know how frustrating customers can be, I try my hardest to never be one of *those* customers.

So I bought the book.  I know firsthand that it’s really annoying to salespeople when they go out of their way to get something for you, and then you don’t even purchase it.  So for perhaps the first time ever, I actually had a legitimate excuse to buy a cookbook!  A monumental occasion, to be sure.  This was the first recipe I cooked from that book.  I really enjoyed it.  I followed her directions and I appreciated that they were baked instead of fried.  But, I actually think that next time I would fry them.  Nothing else can get that perfect, crispy texture, and I missed that a little.  The meaty flavor was fantastic though, and I loved the dipping sauce.  Overall, a creative idea!

Source: The Book of Burger, by Rachael Ray


Olive oil
3/4 lb. ground beef sirloin
1/2 a red onion, chopped
Kosher salt and black pepper
1 cup grated sharp yellow Cheddar cheese
1 tbs Worcestershire sauce
1 tbs Dijon mustard
1 tbs organic Ketchup
12 to 14 egg roll wrappers, thawed if frozen
Organic cooking spray

Preheat the oven to 375 F. Heat a drizzle of EVOO in a skillet over medium-high heat. Add the beef and crumble with a potato masher or wooden spoon until it’s browned and cooked through. Add the onion and cook until softened. Season with salt and pepper. Transfer the beef mixture to a medium bowl and cool. Once cool, mix in the Cheddar, Worcestershire sauce, mustard, and ketchup.
Make the egg rolls: brush water around the edges of a wrapper and place it on your work surface with a corner pointing towards you. Place a few tablespoons of the beef in the center of the wrapper. Fold the two side corners over the filling, then fold the corner nearest you over those. Roll the egg away from you into a neat little package, like a burrito. Place on a cooling rack set over a baking sheet. Repeat with the remaining wrappers and filling. Coat the egg rolls with cooking spray. Bake until browned, 20 to 25 minutes (mine definitely took 25 minutes).


1 cup sour cream
2 rounded tbs dill relish
1/4 cup organic ketchup

In a medium bowl, mix together the sour cream, dill relish, and ketchup. Season to taste with salt and black pepper. Serve alongside the egg rolls for dipping.

2 responses to “Cheeseburger Egg Rolls with Russian Dressing Dipper

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