RECIPES: Recipe Details

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Meatloaf Burger with Grilled Matamuskeet Onion, Southwest Mashers, and Ketchup Picante

Pairs well with Sutter Home Cabernet Sauvignon. The beauty of this simple little recipe is in the ease of preparation for the busy home cook. There is, literally, an entire meal between two rolls, and one that offers a creative and tasty twist to a standard of many kitchens across America.

Ingredients 

Grilled Matamuskeet Onion:
1 large Matamuskeet or sweet onion
2 tablespoons Worcestershire sauce
Southwest Mashers:
1 3/4 cups water
4 ounces Idahoan Southwest Mashed Potatoes (1 pouch)
Patties:
1 1/2 pounds ground beef (73/27)
1.5 ounces Meat Loaf Seasoning Mix
1/2 cup quick oats
1/4 cup Sutter Home Cabernet Sauvignon
2 tablespoons onion salt
1 tablespoon freshly ground peppercorn medley
Vegetable oil, for brushing on grill rack
6 multi-grain sandwich buns
1/2 cup Ketchup Picante

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. If using charcoal, create a hot side of the grill by placing the coals on one side of the grill only. To prepare the grilled Matamuskeet onion, peel and slice the onion into six 1/8 inch slices. Place in a bowl and add the Worcestershire sauce, rotating the slices to ensure all sides are moistened. Set aside until ready to grill. To prepare the Southwest mashers, bring the water to boil in a 1 1/2 quart fireproof saucepan over the hot coals. Add the pouch of Idahoan potatoes all at once, stirring with a fork to moisten. Cover and set aside on grill in a warm place. To prepare the patties, combine the beef, meat loaf seasoning mix, quick oats, Cabernet Sauvignon, onion salt, and peppercorn medley in a large bowl, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on th rack, cover, and cook, turning only once, until done to preference, 5 to 7 minutes on each side for medium. Grill the onion slices until slightly brown, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each cut side of the roll bottoms place an onion slice and a patty. Stir the Southwest mashers and place an equal portion on top of each patty. Drizzle one tablespoon of ketchup picante over the mashers, add the roll tops, and serve. Makes 6 burgers.

Comments 

Don't be surprised if this doesn't become your favorite burger recipe! Thank you for this opportunity. Bob