Meat Loaf Burgers Food

MEATLOAF BURGER: A RECIPE FOR THE BEST GRILLED HAMBURGER

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.

MEAT LOAF HAMBURGERS

Steps:

• In a large bowl, gently mix the first six ingredients; shape into eight patties. Grill, broil or pan-fry until the meat is no longer pink. Serve on buns with lettuce and tomato.

TANGY MEATLOAF BURGERS

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.

SUNNY'S MEATLOAF BURGERS

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!

MEATLOAF BURGERS WITH QUICK KETCHUP

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.

CHEF JOHN'S GRILLED BACON MEATLOAF BURGERS

Steps:

• Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
• Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

MEATLOAF BURGER WITH HARISSA MAYO

Steps:

• Turn on the grill to high. Line a baking tray with foil, then place the meatloaf slices on it. Cover with the tomato and cheese, and grill until the meatloaf is hot and the cheese has melted.
• Warm the burger buns in the toaster or under the grill. Mix the mayo and harissa, then spread over the bottom half of the buns, arranging the lettuce and cucumber on top. Add the slices of meatloaf, then top with the onion, a twist of black pepper and bun tops.

MEATLOAF BURGERS

Steps:

• 1. Preheat oven to 450 degrees. Spray a baking sheet with cooking spray; set aside.
• 2. In a medium bowl, mix all ingredients. Do not over mix. Divide beef mixture into 4 or 6 equal portions, depending on what size patty you want. Place on prepared baking sheet.
• 3. Transfer to oven; bake about 5 to 7 minutes, flip over for about another 5 to 7 minutes, until burgers are cooked through. Watch time as it depends on the size of your patty. Can fry these as well. I have done both.

FRIED MEATLOAF BURGERS

Steps:

• Cut the meatloaf into 1 inch thick slices, once thawed.
• Beat the egg and barbecue sauce together.
• Crush the Cheez-Its in a plastic bag with your rolling pin.
• Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its.
• Fry them in a hot skillet with the vegetable oil.
• Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through.
• Top with swiss cheese. And throw em on a bun, and enjoy!

CHEESEBURGER MEATLOAF

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).

MEATLOAF BURGERS

Steps:

• 1. Heat 1 tablespoon of the oil in a large ovenproof skillet over high heat until hot. Reduce the heat to medium; add the onion, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a rimmed baking sheet, spreading out the mixture, and place in freezer to cool slightly. Combine the beef, pork, veal, sour cream, bread crumbs, 2 tablespoons of the mustard, the salt, and pepper; stir in the onion mixture. Shape into 6 equal burgers. 2. Heat the remaining tablespoon of oil in the skillet over high heat until hot; reduce the heat to medium and add the burgers to the pan. Cook the burgers for 6 minutes a side or until they are almost cooked through (nice and pink; they should be almost firm to the touch and have very little pink color inside). Transfer the burgers to a rimmed baking sheet. 3. Meanwhile, combine the chili sauce and the remaining 2 tablespoons mustard. Preheat the broiler to high. Spoon the chili sauce over each burger to cover well and place the skillet under the broiler. Broil for 2 minutes or until the topping begins to bubble.

VEGETARIAN BURGERS OR LOAF

Steps:

• In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender. Boil rice until tender.
• Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
• Blend lightly in a food processor add cilantro soy sauce and egg.
• Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
• Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
• Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
• Serve on a toasted hamburger bun with all the fixings, if desired.
• Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf.
• I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
• Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
• For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.