She Strengthens

Meatloaf Burgers: A Juicy Twist on a Classic

Are you tired of the same old burgers at your parties? Look no further! Our meatloaf burgers recipe is sure to impress your guests with its juicy patties and flavorful twist on a classic.

The Secret to Success

One of the reasons this recipe stands out is its forgiving nature. Unlike regular burgers, the combination of pork, egg, and breadcrumbs ensures that the patties will remain juicy and delicious even if left on the grill a little too long.

Yield and Difficulty

Yield: 4 burgers
Difficulty: Easy
Total Time: 30 minutes
Active Time: 20 minutes

Ingredients

For the burger patties:

• 1 pound ground chuck (15-20% fat content)
• 1/2 pound ground pork
• 1/2 cup finely diced yellow onion
• 1/3 cup finely chopped flat-leaf parsley
• 3 tablespoons panko breadcrumbs
• 1 large egg
• 1 teaspoon hot paprika
• 4 tablespoons ketchup
• 3 tablespoons hoisin sauce
• 1 tablespoon Sriracha hot sauce
• 1 teaspoon kosher salt
• Freshly ground black pepper

For grilling and assembling:

• Vegetable oil for oiling the grill
• 4 hamburger buns, split
• Lettuce leaves
• Tomato slices
• Dill pickle slices

Instructions

Preparing the Patties

In a medium bowl, combine the ground chuck, pork, onion, parsley, panko, egg, paprika, 1 tablespoon of ketchup, 1 tablespoon of hoisin, Sriracha, salt, and black pepper. Use your hands to gently combine the ingredients. Divide the meat into 4 equal portions and shape each portion into an even 1/2-inch-thick patty. Transfer the patties to a plate and set aside.

Grilling the Patties

Heat a grill pan or outdoor grill to medium-high, about 350°F to 450°F. When the grill is hot, use tongs to grab several layers of wadded paper towels, dip them in vegetable oil, and smear the grill pan’s ridges or outdoor grill’s grates. Use a metal spatula to transfer the meatloaf burgers to the pan or grill and cook, undisturbed, until grill marks appear on the bottom, about 5-6 minutes.

Assembling the Burgers

Meanwhile, mix the remaining 3 tablespoons of ketchup and 2 tablespoons of hoisin in a small bowl for brushing. Flip the burgers, brush with the ketchup-hoisin mixture, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more. Toast the buns, if desired. Spread the bottom bun halves with half of the reserved ketchup-hoisin mixture, then top each with a burger patty. Top each patty with the remaining ketchup-hoisin mixture, and add lettuce, tomato, and pickle slices. Close up with the bun tops and serve immediately.