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Southwestern Meatloaf Burgers

Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2005

Ingredients

  • 1 1/4 pounds ground beef chuck
  • 1/4 cup plain dried breadcrumbs
  • 1 cup (about 1 bunch) scallions, minced
  • 4 cloves garlic, minced
  • 1/2 cup plus 3 tablespoons tomato-based chili sauce
  • 1 large egg, lightly beaten
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Coarse salt and ground pepper
  • Warmed tortillas, for serving (optional)
  • Pickled jalapeno slices, for garnish (optional)

Directions

  1. In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.

  2. Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.

  3. Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.

  4. Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.

Cook's Notes

If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.

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