RECIPES: Recipe Details

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Meatloaf Burgers

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Ingredients 

garlic smashed potatoes:
6 small to medium red potatoes
6 garlic cloves
1⁄2 stick of butter
1 small can evaporated milk
1 teaspoon salt
1⁄2 teaspoon black pepper

patties:
2 pounds ground angus beef
2⁄3 cup italian style bread crumbs
4 eggs
3 tablespoons onion powder
1 teaspoon salt
1⁄2 teaspoon black pepper

sauteed mushrooms:
1 pound baby bela mushrooms
1⁄2 stick of butter
1 teaspoon salt
1⁄2 teaspoon black pepper

sweet glaze:
1⁄3 cup ketchup
1⁄3 cup brown sugar

also:
2 to 3 tablespoons vegetable oil (for brushing grill rack)
3⁄4 pound garlic flavored boursin cheese
6 good-quality onion rolls

Instructions 

Preheat gas grill to high. Boil potatoes and garlic cloves in medium pot until fork tender. Drain and add butter, evaporated milk, salt and pepper. Smash with a potato masher until desired consistancy. Keep warm until ready to assemble burgers. Turn grill down to medium high. In a large bowl combine ground beef, bread crumbs, onion powder, salt and pepper until ingredients are mixed evenly, handling as little as possible. Shape into 6 patties slightly larger than bun size. Cover with plastic wrap and keep cool. Place a disposable tin (roughly 9x9) on grill containing mushrooms, butter, salt and pepper. Stir occasionally. When mushrooms are dark brown and heated through, set aside; keeping warm until ready to assemble burgers. To prepare sweet glaze, combine ketchup and brown sugar. Brush grill rack with oil. Place patties on the rack and close lid. Flip ONLY ONCE. Baste generously on cooked side with sweet glaze when flipped. Cook 5 to 7 minutes on each side for medium doneness. Place the buns cut side down on the outer edges of the rack until lightly toasted for the last 2 minutes of grilling. To assemble burgers, coat bottoms of buns with generous portion of cheese then add mushrooms. Add burgers next, glazed side down and coat other side of burger with glaze. Top burger with garlic smashed potatoes and top of bun. Makes 6 burgers.

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