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These In-N-Out Empanadas take everything I love about a classic burger—savory beef, caramelized onions, pickles, and melty American cheese—and wrap it in a crisp, golden shell. They’re especially great for entertaining because they can be assembled in advance, frozen, and cooked straight from the freezer when you’re ready. You can pan-fry them the day of, or pop them into the air fryer for an easy, hands-off option, then serve them with a tangy burger sauce for dipping.
In honor of Benito Bowl (looking at you, fellow Bad Bunny fans), we’re making these In-N-Out empanadas or empanadillas, as Puerto Ricans would call them. I’m not much of a football fan, but every year when the Super Bowl rolls around, I’m most excited for two things: the halftime show and the food. My spread usually includes a dip like Cheesy Spinach Artichoke, wings such as Crispy Lemon Pepper, and a batch cocktail like a Strawberry Margarita. This year, I’m happily adding these empanadas to the lineup!
Ingredients You’ll Need for In-N-Out Empanadas
Ground beef – I use 85/15 ground beef for the perfect fat ratio. It gets seasoned and cooked with caramelized onion, pickles, ketchup, and mustard for that burger flavor we love.
White onion – Cooked until caramelized, the onion adds sweetness and depth that balances the spices and richness of the beef.
Pickles – I love the briny bites of pickles throughout the empanada, but if you’re not a pickle lover (it’s fine, I’m not judging you), leave them out.
Empanada discs (5-inch rounds) – Pre-made discs make assembly super easy; you can find them at your local Latin market.
American cheese (deli-sliced) – American cheese melts evenly and stays creamy, creating that classic burger-like texture inside the empanada.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make In-N-Out Empanadas
Heat two teaspoons of oil in a large skillet over medium-low heat. Add the diced onion, sprinkle with salt. And then cover for about 10 minutes. Uncover and cook, stirring constantly, about 15 minutes, until light golden brown and caramelized.
Add the ground beef, breaking it up with a spoon. Stir in the spices and salt, and cook until the beef is no longer pink and has begun to brown.
Then add the ketchup, mustard, broth, pickles, and chilis. Simmer for about 5 minutes, until the mixture thickens. Cool mixture for about 15 minutes; this prevents the dough from tearing during assembly.
Meanwhile, make the burger sauce. Combine the ingredients in a small bowl, chill until ready to serve.
Assemble the empanadas. Place 2 pieces of cheese and about 2 tablespoons of beef in the center of each disc.
Now fold the empanada into a half-moon, and crimp the edges firmly with a fork or you can fold them as pictured.
Heat oil to 350°F in a large skillet. Fry the empanadas for about 2 minutes per side, until golden and crisp. Drain on paper towels and serve hot with burger sauce.
Quick Tips for the Best In-N-Out Empanadas
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 & 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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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:
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.
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.
Calories: 420kcal | Carbohydrates: 6g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 996mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 249mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
