Fried Meatloaf Burgers Recipes

Steps:

• Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
• Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

Steps:

• For the sauce: Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate.
• For the patties: Add the olive oil to a small pan on medium-high heat, then add the onion, oregano, thyme, salt, pepper and 1 tablespoon water. Stir to coat everything and cook until the onions are translucent but not browned, 3 to 5 minutes.
• Meanwhile, combine the bread, egg, pesto, Worsterschire sauce, Parmesan and garlic in a medium bowl. Add the sauteed onions to the breadcrumb mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the breadcrumb mixture and gently mix together.
• Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat.
• Evenly divide the mixture into 3 or 4 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes.
• For the burgers: Add a patty to each bun bottom, then top with the sauce and a pile of potato chips. Top with the bun tops. Enjoy!

Steps:

• In a bowl, combine egg, milk, onion, chili powder, salt and Worcestershire sauce. Mix in 1/2 cup cracker crumbs. Add beef; mix well. Shape into six patties, about 1/2 in. thick. Coat with remaining crumbs. In a large skillet over medium heat, cook patties in oil for 5 minutes on each side or until meat is no longer pink. Serve with ketchup.

Steps:

• Cut the meatloaf into 1 inch thick slices, once thawed.
• Beat the egg and barbecue sauce together.
• Crush the Cheez-Its in a plastic bag with your rolling pin.
• Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its.
• Fry them in a hot skillet with the vegetable oil.
• Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through.
• Top with swiss cheese. And throw em on a bun, and enjoy!

Steps:

• Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into 6 patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties. , Cover and cook on low for 7-9 hours or until meat is no longer pink. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.