CHEESEBURGER CIGARS
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15 pieces
2 T OLIVE OIL
2 C RED ONION, small dice
2 ¼ # GROUND CHUCK
1# VELVEETA CHEESE, cubed
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 – 16OZ PKG EGG ROLL WRAPPERS
2 EGGS, whisked lightly
OIL FOR FRYING
1 C SOUR CREAM
¼ C HORSERADISH
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 CAN DICED TOMATOES (14.5 OZ)
¾ C BOURBON FLAVORED BBQ SAUCE
2 T OLIVE OIL
2 C RED ONION, small dice
2 ¼ # GROUND CHUCK
1# VELVEETA CHEESE, cubed
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 – 16OZ PKG EGG ROLL WRAPPERS
2 EGGS, whisked lightly
OIL FOR FRYING
1 C SOUR CREAM
¼ C HORSERADISH
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 CAN DICED TOMATOES (14.5 OZ)
¾ C BOURBON FLAVORED BBQ SAUCE
Heat the olive oil in a large sauté pan over medium heat. Add the red onion and cook for 10-12 minutes or until golden brown. Remove from heat and place in a large bowl. Add the ground chuck to the same sauté pan and cook until browned. Drain the meat and then place it back in the sauté pan set over medium heat and add the cheese. Cook until the cheese has melted, stirring to incorporate. Remove from heat and place the mixture in large bowl with onions and allow to cool. Season to taste with salt and pepper, then cover and refrigerate overnight.
Place the sour cream and horseradish in a small bowl, stirring to combine. Season to taste with salt and pepper. Refrigerate until ready to use. (Can be done two days in advance.) Place the diced tomatoes in a large sauté pan set over medium heat. Cook for 15 minutes or until nearly all of the liquid has been evaporated. Place the tomatoes in a food processor along with the BBQ sauce and process until smooth. Place mixture in a small bowl. (Can be done two days in advance.)
Place about 1/3 cup of the cheeseburger mixture on one end of a wonton wrapper, leaving a one inch border. Brush the edges of the wonton wrapper with the beaten egg. Roll the wonton around the cheeseburger bringing in the edges and forming a cigar shape. Repeat with remaining wonton wrappers. (Can be made two days in advance.)
Add about 1 inch of oil to a large saucepan. Heat the oil to 325 degrees. Carefully place the cheeseburger cigars into the hot oil. Fry the cheeseburger cigars until they are a deep golden brown. Drain them on paper towel and allow them to cool slightly. Cut each cigar on the diagonal and drizzle with the horseradish sour cream. Serve with the tomato BBQ sauce.
Place the sour cream and horseradish in a small bowl, stirring to combine. Season to taste with salt and pepper. Refrigerate until ready to use. (Can be done two days in advance.) Place the diced tomatoes in a large sauté pan set over medium heat. Cook for 15 minutes or until nearly all of the liquid has been evaporated. Place the tomatoes in a food processor along with the BBQ sauce and process until smooth. Place mixture in a small bowl. (Can be done two days in advance.)
Place about 1/3 cup of the cheeseburger mixture on one end of a wonton wrapper, leaving a one inch border. Brush the edges of the wonton wrapper with the beaten egg. Roll the wonton around the cheeseburger bringing in the edges and forming a cigar shape. Repeat with remaining wonton wrappers. (Can be made two days in advance.)
Add about 1 inch of oil to a large saucepan. Heat the oil to 325 degrees. Carefully place the cheeseburger cigars into the hot oil. Fry the cheeseburger cigars until they are a deep golden brown. Drain them on paper towel and allow them to cool slightly. Cut each cigar on the diagonal and drizzle with the horseradish sour cream. Serve with the tomato BBQ sauce.
