Okay, one of the most requested meals in this house for dinner are my meatloaf burgers. So I’m going to share the recipe with you guys! The biggest thing with this recipe is that the measurements are completely up to you. I will give a starting base, but really, don’t be afraid to customize. If you’ve ever made a meatloaf, take the same recipe, and try making them into patties, then cook. Or, take what I share, change, alter, and customize to what you like. Have fun with it!

Meatloaf Burgers

Makes about 4-6, depending on size.

INGREDIENTS

1 lb ground hamburger meat

1/4 cup diced onion

1 egg

1/4 cup mayonnaise

1/4 – 1/2 cup or a bit less of ketchup

1 cup bread crumbs (fresh, dried, or the stuffing mix kind, also can use crackers or pretzels)

Seasoning. For this it’s always different, but usually I’ve done steak seasoning and eyeball a few pinches of it. I also add herbs and grated Parmesan cheese from the container.

A note on the meat.  Ground sirloin is amazing for this, but you can substitute for other things I’ve tried, which are just as good: one drained can of: black beans, garbanzo beans [my favorite choice], white beans, kidney beans, or tuna. Which means you take one can of whichever you like (about a 14-16 oz can), drain, then use. The garbanzo beans are my favorite because they have the least “chalkiness” of all the beans. I sometimes will take the garbanzo beans, drain them, and then toast a bit in a pan. THEN I make the burgers.

If using tuna then you want to use about two cans or so. It’ll be more mix than tuna, but it’s still good.

Now, mix it all up (add meat last so you don’t over mix, and keep it from getting too moist), shape into patties and cook. Cooking method is your choice. I’ve only done it on the oven top and in the oven, but again, personal choice.

You can also drop some Wondra flour on a plate and place each patty in the flour, then cook to give it a bit of a crust. Wondra flour isn’t like regular flour for those who have never used it. It’s a flour generally used to thicken gravy, and doesn’t clump like regular flour. (Here’s a good link for it – What is Wondra Flour?)

Oven top is cooking it over a medium heat, carefully turning over once it’s browned. I have never paid attention to the time so maybe ten minutes or so. I use my gut, and just watch it.

Oven is cooking it at 425* for about 10-15 minutes total or so. Time again is depending. How big you make the patties, how thick, and is up to you. So just keep an eye on it, and turn over when browned. I cook them on a regular cookie sheet or cast iron skillet (they may stick if you’re not careful.)

Sorry, this isn’t an exact science with my burgers, but I hope the directions and information is clear. Feel free to ask questions for anything that you don’t understand. 🙂