Cheeseburger Dumplings

Cheeseburger Dumplings

Cheeseburger dumplings combine juicy beef, melted cheese and tangy pickles inside a crispy dumpling wrapper, all cooked hot and fast on the BBQ. This recipe is quick to prep, easy to grill, and perfect for parties or cookouts when you want big flavour with minimal effort.

These dumplings use beef mince as the base, so choose a mince with at least 15% fat for juicier results. Tasty cheese (cheddar) gives you that classic cheeseburger flavour, while dill pickles and onion add crunch and tang.
You’ll need premade dumpling wrappers, which save a lot of time and give reliable results. A dumpling press or maker helps keep them uniform, but hand-folding works fine too. For the cook, a Weber kettle running high indirect heat (around 240°C / 464°F) ensures the dumplings crisp up without burning. A quick spray of oil before grilling helps prevent sticking and boosts the crunch.

Preparation:
Start by browning the beef mince in a pan over medium–high heat. Break it apart and cook until no pink remains. While the mince cooks, season it with salt, pepper, garlic powder and onion powder. Once browned, transfer it to a bowl to cool.
When the mince has cooled, mix in the grated cheddar, finely diced brown onion and diced dill pickles. This creates the cheeseburger-style filling that gives the dumplings their flavour.
Lay out your dumpling wrappers and place them into a dumpling maker or press. Add around one tablespoon of filling to each wrapper, brush the edges with water, and press to seal. Repeat until you have a full batch ready.

The Cook:
Set up your Weber kettle for high indirect heat at around 240°C (464°F). Using Heat Beads Original Briquettes and a Kettle Kone works perfectly for this style of cook.
Let the kettle preheat for around 10 minutes.
Before placing the dumplings on, lightly spray both sides with oil to help them crisp and to stop them sticking to the grill. Arrange the dumplings around the outer edge of the grill, where the heat is strongest. Put the lid on and cook for about 15 minutes, or until crisp and golden.

The Payoff:
While the dumplings cook, whisk together the dipping sauce ingredients to create a Big Mac–style sauce. Once the dumplings are crispy, remove them from the grill and serve with the sauce on the side.
They’re best enjoyed straight off the BBQ when the wrappers are crunchy and the filling is hot and melty.

Equipment Needed:
•    Weber Kettle - Charcoal BBQ 
•    Charcoal Briquettes
•    Chimney starter
•    Kettle Kone (Vortex)
•    Chefs Knife

Ingredients:
Dumplings
•    500 g beef mince (1.1 lb)
•    250 g tasty cheese, grated (cheddar) (8.8 oz)
•    ½ brown onion, finely diced
•    ¼ cup dill pickles, diced
•    ½ tsp salt
•    ¼ tsp black pepper
•    ½ tsp garlic powder
•    ¼ tsp onion powder
•    Premade dumpling wrappers
•    Oil spray

Dipping Sauce:
•    ½ cup mayonnaise
•    ¼ cup ketchup
•    ¼ cup mustard
•    2 tbsp pickle relish
•    ½ tsp sweet paprika
•    ¼ tsp salt
•    ¼ tsp garlic powder
•    ¼ tsp onion powder

Recipe Steps:
1    Cook the beef mince:
Heat a pan over medium–high heat. Add the beef mince, break it apart and cook until no pink remains. Season with salt, pepper, garlic powder and onion powder. Transfer to a bowl and allow to cool.
2    Make the filling:
Add the grated cheese, diced onion and diced dill pickles to the cooled mince. Mix well.
3    Assemble the dumplings:
Place a dumpling wrapper into a dumpling maker, add around 1 tablespoon of filling, brush the edges with water and press to seal. Repeat until all filling is used.
4    Prepare the BBQ:
Set up a Weber kettle for high indirect heat at 240°C (464°F). Allow it to preheat for 10 minutes.
5    Add the dumplings:
Lightly spray both sides of each dumpling with oil. Arrange them around the outside edge of the grill. Close the lid and cook for around 15 minutes or until crisp and golden.
6    Make the dipping sauce:
Combine mayo, ketchup, mustard, pickle relish, sweet paprika, salt, garlic powder and onion powder. Mix well.
7    Serve:
Remove the dumplings from the grill, plate them up and serve with the dipping sauce.

Recipe Info:
•    Prep Time: 20 minutes
•    Cook Time: 15 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Appetiser
•    Cuisine: Asian / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
•    Swap the cheese:
Use mozzarella for a milder flavour or smoked cheddar for extra depth.
•    Add bacon:
Finely dice two rashers and fry them off before adding to the filling.
•    Make them spicier:
Mix in diced jalapeños or a teaspoon of hot sauce.
•    Pan-fry instead of BBQ:
If you’re not using the BBQ, pan-fry in a lightly oiled skillet until crisp on both sides.
•    Make them ahead:
Assemble the dumplings and freeze on a tray. Cook straight from frozen — just add a few extra minutes.

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