Archive for September 2nd, 2011

The meat for meatloaf (at least good meatloaf) is a mixture of two parts ground beef, one part ground pork, and one part ground veal, plus lots of other ingredients that give it flavor and help it to retain moisture. The pork makes it a little sweet, the veal makes it smooth, and everything makes it taste good. This burger is meatloaf on a bun; its base came from Andy’s mom, who didn’t cook much but made a killer meatloaf.

TIMING
Prep: 5 minutes
Grill: 7 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds meatloaf mix (1 pound ground beef, 8 ounces ground veal, and 8 ounces ground pork)
1/3 cup finely chopped onion
1/3 cup ketchup
1½ teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 hamburger buns, split.

GETTING CREATIVE
– Top as you would a meatloaf, with a spicy tomato sauce or sautéed mushrooms.

TIP
– Like meatloaf, these burgers make better leftovers than your average burger.

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the meatloaf mix, onion, ketchup, mustard, Worcestershire, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
4. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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