RECIPES: Recipe Details

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Mama’s Potato and Gravy Topped Meatloaf Burgers

My brother told me last month that this burger tasted like mama's meatloaf! I decided to perfect the meatloaf burger and use MY favorite part of the meal...smashed potatoes and gravy for the condiments. This burger combines great comfort foods with the flavor of the grill. Doesn't get much better than that!

Ingredients 

4 3/4 cups beef broth, divided
5 Tablespoons Worcestershire sauce, divided
3 Tablespoons + 1 teaspoon minced garlic, divided
1/2 cup Sutter Home Cabernet Sauvignon Wine
1 cup minced crimini mushrooms
1 cup grated onion, divided
3/4 teaspoon fresh ground black pepper, divided
3 Tablespoons cornstarch
3 cups unpeeled and diced redskin potatoes (about 2 medium potatoes)
2 1/2 teaspoons gray salt, divided
2 Tablespoons tahini
1/4 teaspoon cayenne pepper
3 Tablespoons couscous
2 pounds ground chuck
1 egg, slightly beaten
Colavita Olive Oil for brushing grill
6 Kaiser rolls, split

Instructions 

Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make gravy, combine 2 ½ cups beef broth, 1 Tablespoon Worcestershire sauce, 1 Tablespoon garlic, wine, mushrooms, ½ cup onion and ¼ teaspoon black pepper in a medium saucepan. Place on grill and bring to a boil; cook 15 minutes, or until reduced by half. Mix cornstarch with ¼ cup more beef broth in a small bowl and stirring constantly add to gravy. Cook until very thick, cover and keep warm. To make smashed potatoes, place 2 cups beef broth, diced potatoes, and ½ teaspoon salt in a medium saucepan. Place on grill. Bring to a boil and cook for 10-15 minutes, or until potatoes are fork tender. Reserving cooking liquid, drain potatoes and return them to pan. Add 1 teaspoon garlic and “smash” potatoes with a potato masher, leaving slightly chunky. Add enough of the reserved cooking liquid to just moisten potatoes until they hold together (about 4-6 Tablespoons). Cover and keep warm. To make patties, combine 1/2 cup onion, 2 Tablespoons garlic, 4 Tablespoons Worcestershire, tahini, cayenne, 2 teaspoons salt and ½ teaspoon black pepper in small saucepan. Place on grill and heat just until steaming. Remove from heat, and stir in the couscous. Cover and let stand 5 minutes. Place couscous mixture in a large bowl and cool for 5 minutes. Add ground beef and egg. Handling the mixture as little as possible to avoid compacting it, mix well. Divide mixture into six equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place patties on the rack and grill until browned on bottom, 4-6 minutes. Turn patties and continue grilling until done to preference, about 5 minutes longer for medium. During last couple of minutes, place rolls, cut side down on outer edges of the rack to toast lightly. To assemble burgers, spread a generous amount of gravy on the cut side of the roll bottoms, add a patty, and a large spoonful of smashed potatoes. Top with more gravy. Add the top roll and serve. Makes 6 burgers.

Comments 

These burgers are extra moist because I found that a combination of Worcestershire, tahini & couscous gives them a light texture and keep them juicy. I, also, made the gravy extra thick so that it won't run off the potaotes.