Southwestern Meatloaf Burgers
- Comments()
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
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
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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.
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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.
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Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
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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.
I always use two eggs per pound of meat and you should not have a need for added salt with chilis sauce added. PLease.. a pound of plain meat is enough to serve FOUR people. I won't buy a 1 !/4 pounds...... when ONE is enough. And adding all the extras should be only ONE pound of meat. Plus, I prefer to use 1/4 cup of bread cumbs and 1/4 wheat germ.
I like the fact they are baked.\
Alba H. Rodriguez
I really like this recipe. My family does not like meatloaf but making them this way will sure entice them.
TIP: make ahead and freeze.