TANGY MEATLOAF BURGERS
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
- Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
- Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.
Nutrition Facts : Calories 444, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 123 milligrams, Sodium 1,079 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 26 grams
MEATLOAF BURGER: A RECIPE FOR THE BEST GRILLED HAMBURGER
Looking for the best hamburger to grill at your next backyard barbecue? Look no further. Meatloaf burgers are the home-cooked comfort food of summer.
Provided by Carrie Ypma
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- In a large bowl combine ground beef, eggs, parsley, saltine crackers, onion, pepper, salt and garlic powder.
- Use about 1/4 pound of beef and roll it into a large ball. Put a patty paper on the bottom of the hamburger press, then place the ball of meat on the center of the paper.
- Cover the ball with another square of patty paper.
- Then lower the lid of the hamburger press and push down until it forms a nice round Meatloaf Burger patty.
- Place the Meatloaf Burger patties side by side on a large baking sheet. Keep the patty paper between the Meatloaf Burgers to separate them.
- You can either grill the Meatloaf Burgers immediately or freeze them on the baking sheet to enjoy another day. Once each Meatloaf Burger is frozen solid, you can transfer them from the cookie sheet into a large resealable freezer bag. Frozen Meatloaf Burgers do not need to be thawed before grilling.
Nutrition Facts : ServingSize 1 pattie, Calories 140 kcal, Carbohydrate 3 g, Protein 20 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g
CHEESEBURGER MEATLOAF
This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. I've done American cheese with ketchup and mustard on top and served with dill pickle chips. Another one might be Swiss cheese and mushroom topping.
Provided by Douglas Tuccinardi
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
- Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 4 g, Cholesterol 161.9 mg, Fat 29.1 g, Fiber 0.4 g, Protein 31.7 g, SaturatedFat 14.7 g, Sodium 811.3 mg, Sugar 0.9 g
SUNNY'S MEATLOAF BURGERS
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 3 to 4 burgers
Number Of Ingredients 19
Steps:
- For the sauce: Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate.
- For the patties: Add the olive oil to a small pan on medium-high heat, then add the onion, oregano, thyme, salt, pepper and 1 tablespoon water. Stir to coat everything and cook until the onions are translucent but not browned, 3 to 5 minutes.
- Meanwhile, combine the bread, egg, pesto, Worsterschire sauce, Parmesan and garlic in a medium bowl. Add the sauteed onions to the breadcrumb mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the breadcrumb mixture and gently mix together.
- Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat.
- Evenly divide the mixture into 3 or 4 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes.
- For the burgers: Add a patty to each bun bottom, then top with the sauce and a pile of potato chips. Top with the bun tops. Enjoy!
CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
GIANT BURGER
Make and share this Giant Burger recipe from Food.com.
Provided by eva.berisford
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Combine beef, half of the onion, egg, bread crumbs, ketchup, salt and pepper. Mix well.
- Combine cream cheese, mustard and rest of onion. Mix well.
- Divide the meat mixture in half and form two VERY LARGE patties.
- Place one patty in baking dish. Spread the mustard mixture on top of the patty, almost to the edge. Place second patty on top.
- Bake for 40-45 minutes, until done. Drain fat. Serve.
Nutrition Facts : Calories 615.7, Fat 48.4, SaturatedFat 23.6, Cholesterol 217.3, Sodium 760.3, Carbohydrate 15.6, Fiber 1.3, Sugar 7.9, Protein 29.9
GIANT BURGER (A ROUND MEATLOAF)
My note beside this in my recipe book is "surprisingly good". The combinations of ingredients sounds strange, but they do work well together. A low-carbohydrate main course.
Provided by Boxerwing
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix cream cheese, mustard and horseradish; set aside.
- Mix meat and salt and pepper to taste.
- Divide in half.
- Pat on half evenly in an ungreased 8" pie pan.
- Spread cream cheese mixture over meat in pan.
- Shape remaining meat into an 8" circle, place on top of cheese mixture and pinch edges of meat patties together to seal.
- Bake 55 min.
- or until well done.
- Remove to a serving plate and cut into wedges to serve.
Nutrition Facts : Calories 310.1, Fat 16, SaturatedFat 8, Cholesterol 128.8, Sodium 234.9, Carbohydrate 1.5, Fiber 0.2, Sugar 1, Protein 37.9
MEATLOAF BURGERS WITH QUICK KETCHUP
Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Brush a baking sheet with oil; set aside. Make the burgers: In a medium bowl, mix beef, onion, parsley, breadcrumbs, egg, tomatoes, mustard, Worcestershire, 3/4 teaspoon salt, and 1/8 teaspoon pepper with your hands, just until combined. Do not overmix.
- Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake, flipping patties once, until cooked through, about 14 minutes.
- Meanwhile, make the ketchup: In a small saucepan over medium heat, stir together tomatoes, brown sugar, vinegar, and cloves. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes. Spoon ketchup over meatloaf burgers, and serve.
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