Instructions

1. 1

   Heat a large skillet over medium-high heat and cook the ground beef with the diced onion. Break the meat into small crumbles as it cooks until the beef is browned and the onions turn soft and glossy, about 7 to 8 minutes.

2. 2

   Drain excess grease from the skillet, then stir in the garlic powder, onion powder, Worcestershire sauce, ketchup, mustard, salt, and pepper. Cook for another 1 to 2 minutes until the mixture looks thick and lightly saucy instead of watery.

3. 3

   Transfer the beef mixture to a bowl and let it cool slightly. Stir in the shredded cheddar cheese and diced pickles while the filling is still warm enough to soften the cheese but not melt it completely.

4. 4

   Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling near the center. Fold the bottom corner over the filling, tuck in the sides tightly, and roll upward until sealed. Brush the final corner with water so it stays closed during frying.

5. 5

   Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F. Fry the cheeseburger egg rolls in batches for 3 to 4 minutes per side until deep golden brown and crisp around the edges. Place them on a paper towel-lined plate while the remaining batches cook.

6. 6

   Stir together the burger sauce ingredients if using. Serve the egg rolls hot with the sauce for dipping while the cheese inside is still melty.