Meatloaf Burger Food

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.

MEAT LOAF BURGERS

Steps:

• Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into 6 patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties. , Cover and cook on low for 7-9 hours or until meat is no longer pink. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.

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.

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.

MEATLOAF HAMBURGER PATTIES

Steps:

• In a large bowl, combine all of the meatloaf ingredients and mix together by hand. Shape into 4-5 individual patties.
• Make the topping by combining 1/3 cup ketchup and the brown sugar in a small bowl and stirring until smooth.
• Heat a large cast iron skillet over medium heat then add a little oil to it. When the oil is hot, carefully place each hamburger patty into the skillet and cook for about 5-7 minutes until nicely browned on the bottom, then flip to cook the other side. Immediately top each hamburger patty with some of the brown sugar ketchup topping while the patties cook for another 5 minutes on the other side.
• When the meatloaf patties are no longer pink in the center, remove from the skillet and let rest for 5 minutes so the juices can redisperse. Serve with mashed potatoes and green beans, or on hamburger buns for a meatloaf sandwich.

MEATLOAF BURGERS

Steps:

• Place a large skillet over medium heat while you prepare the meatloaf burgers.
• Combine all ingredients in a large bowl and mix with hands until well mixed. Form into 4 doughnut-shaped patties.
• Place them in the heated skillet and brown on both sides (about 5-7 minutes per side). Add 1 cup of water to the skillet and continue cooking until juices run clear (about 5 minutes or so).
• Serve on your favorite buns, preferably topped with ketchup and slaw. 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).

TURKEY-MEATLOAF BURGERS

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt, and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining 1 teaspoon oil; season with salt and pepper. Brush split sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili-sauce mixture, remaining relish, and kale.

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.

TURKEY MEATLOAF BURGER (RACHAEL RAY)

Steps:

• In medium skillet over medium high heat, saute onion, celery in oil/butter until soft.
• Add apple and continue cooking another 3 minutes.
• Place in a bowl and let cool.
• Add the crumbs, seasonings, parsley, mustard, egg and turkey.
• Mix and shape into 4 patties.
• In small bowl combine cranberry sauce, sour cream and chives.
• set aside.
• In large non stick skillet over medium high heat, fry the patties until done.
• top with cheese and let melt slightly.
• Meanwhile gently toast cut buns.
• On bottom bun, place some onion, lettuce leaf, patty and spoon on some sauce.
• Place top on the patty.
• Serve with your favorite crudities.

CHEESEBURGER MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Mix beef, bread crumbs, onion, eggs, salt, and pepper just until the mixture comes together. Do not over-mix.
• If using the pinwheel method, flatten your meat mixture into a 14x18 rectangle on a piece of wax paper.
• Spread your shredded cheese on the center of your meat mixture. Leave a ¾ inch border around the edges.
• Start forming your pinwheel loaf by rolling up your mixture like a jelly roll.
• Pinch both ends, making sure the cheese is fully closed in.
• Place in a 10x15 baking dish.
• Cook for 1 hour or until the center reaches 160 degrees F.
• If adding a glaze, put your oven temperature to 400 degree F and caramelize the glaze for 10 minutes.
• Let sit for 10 minutes before cutting.

BEST VEGAN MEATLOAF RECIPE! (IMPOSSIBLE BURGER)

Steps:

• Preheat oven to 400° Line a 9x13 casserole dish with parchment paper. Set aside.
• In a small bowl mix together the breadcrumbs and vegan plant milk. Set aside.
• In a large mixing bowl add the rest of ingredients, Now add in the breadcrumb/milk mixture. Mix everything together well.
• Add the meatloaf mix on top of the parchment paper and form into a rectangular loaf shape. Bake uncovered for 35 minutes.
• While loaf is baking mix the ketchup, brown sugar and vinegar together in a bowl. This is the glaze.
• Remove loaf from oven. Spoon glaze evenly over the top and sides of loaf. Return to oven and bake uncovered for an additional 10 minutes. Place on cutting board. Slice and enjoy! Serve with mashed potatoes, peas and a simple green salad! Mushroom gravy is great also! Perfect for Thanksgiving or Christmas dinner too! For more serving suggestions and step by step photos see above post????

GRILLED MEATLOAF BURGERS

Steps:

• If grilling, preheat grill (on high if you have that option). Scrape grill grates clean to minimize sticking.
• In a large bowl combine all the meatloaf ingredients (beef, bread crumbs, egg, parsley, onion, garlic, Worcestershire sauce, mustard powder, salt, pepper, ketchup or tomato sauce, and milk). Cook a small piece of the meat at the point to taste for seasonings. If you want to add more salt/pepper, add it now before baking.
• Form the meat into 6 patties, they will be a little softer than traditional burger patties (we'll often use wax paper to help separate them later.)
• Make the sauce: combine all the sauce ingredients (ketchup, bbq sauce, apple cider vinegar, brown sugar, smoked paprika, and chipotle) and pour over the top and top edges of the meatloaf.
• Lighly oil grill grates. Cook patties for about 3 minutes on the first side. Carefully flip the patties (they will be more tender than a traditional burger), and then coat the topside with sauce. Continue cooking for another 3 minutes, or until cooked through. Toast the buns and serve with additonal sauce & your desired burger toppings.

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.

VEGAN IMPOSSIBLE MEATLOAF

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a bowl, mix all ingredients together (Impossible burger, breadcrumbs, ketchup, garlic powder, Worcestershire sauce, onion powder, parsley, salt, and pepper.
• Form into a loaf shape on the baking sheet.
• Bake for 25-30 minutes, or until browned.
• Brush some ketchup or BBQ on top if desired, or serve with gravy.

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!

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

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.