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.