Crispy Cheeseburger Croquette Breads cover

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Crispy Cheeseburger Croquette Breads

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Ingredients

Warning0 allergens identified

Crispy Cheeseburger Croquette Breads

1 ⅛ cups flour

⅓ cup warm milk

2 teaspoons sugar

1 tsp active dry yeast

1 ½ teaspoons salt

1 tbsp butter

4 ½ ounces ground beef

1 tomato

1 pickle

¼ cup red onion

4 slices processed cheese

1 tsp paprika

1 tsp garlic powder

½ tsp black pepper

1 tsp ground cumin

milk

1 cup panko breadcrumbs

Start with the dough so it has time to rise. In a large bowl (or stand mixer), combine flour, sugar, dry yeast, salt, and warm milk. Mix until a rough dough forms. Add the softened butter and knead for about 8–10 minutes until the dough is smooth, elastic, and soft. Cover and let it rise for about 1 hour, or until doubled in size.

Heat a little olive oil in a pan over medium heat. Add the sliced onion first and cook until softened and lightly translucent. Add the chopped tomato and cook briefly until it releases some juice. Add the ground beef and cook, breaking it up into small pieces. Season with salt, pepper, paprika, garlic powder, and cumin. Once the beef is cooked through, stir in the chopped pickles. Add the processed cheese slices directly into the pan and let them melt into the mixture, stirring until everything becomes creamy and well combined. Remove from heat and let the filling cool slightly.

Once the dough has risen, divide it into 6 equal pieces (about 40 g each). Shape each piece into a ball and let them rest for 10 minutes, this relaxes the dough and makes shaping easier.

Flatten each dough ball, add a layer of cheese if desired, then spoon a generous amount of the cheeseburger filling into the center. Add a little more cheese on top, then close the dough tightly and seal well so nothing leaks out during frying. Place the filled balls on a lightly floured tray and let them rest for about 30 minutes.

Dip each dough ball into milk, then coat evenly with panko breadcrumbs. Heat oil for frying and fry the croquette breads until deep golden brown on all sides. Remove and drain briefly on paper towels.

Nutrition

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Tips & Tricks (5)

Cold Filling Prevents Leakage 🧊
Chill your beef and cheese mixture for at least 30 minutes before filling the dough to prevent the filling from leaking during frying and ensure clean, intact croquettes.
Double-Bread for Maximum Crispness 🍞
Coat croquettes in flour, then milk, then panko twice for an extra-crispy exterior that stays crunchy even after cooling.
Proper Dough Temperature Control 🌡️
Keep your warm milk between 110-115°F when activating yeast to ensure optimal fermentation without killing the yeast or slowing rise time.
Toast Panko Before Breading 🔆
Lightly toast panko in a dry skillet for 2-3 minutes before breading to enhance its color, crunch, and nutty flavor for a restaurant-quality finish.
Oil Temperature is Crucial 🌡️
Maintain oil at exactly 350°F when deep-frying; use a thermometer to ensure the exterior crisps before the interior overcooks, preventing greasy results.