Burger of the Week: Smoked Meat Loaf Burgers

July 2, 2014 3:34 pm

Tired of the same old? Here’s one way to put this classic, home-cooked comfort food on the grill and turn it into something a little more exciting.

SMOKED MEAT LOAF BURGERS WITH GRILLED ONION

Serves: 4

Prep time: 15 minutes

Grilling time: 8-10 minutes

Special equipment: 2 large handfuls mesquite wood chips

Ingredients

8  ounces ground chuck (80% lean)
8  ounces ground veal
8  ounces lean ground pork
2  large eggs, beaten
¾  cup dried Italian-seasoned bread crumbs
¼  cup freshly grated Parmigiano-Reggiano® cheese
½  teaspoon kosher salt
1/2 cup ketchup
1/2 canned chipotle chile pepper in adobo sauce, minced
1 teaspoon adoba sauce (from the can)
1 red onion
2 teaspoons extra-virgin olive oil
8 slices sourdough bread, each about 1/2 inch thick

Directions

1. Soak the wood chips in water for at least 30 minutes.
2. Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
3. Whisk the ketchup, chipotle chile pepper, and adobo sauce.
4. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
5. Brush the onion slices with the oil. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, grill the patties and onion over direct medium-high heat, with the lid closed, until the patties are cooked to medium doneness (160°F), 8 to 10 minutes, and the onion is tender, 6 to 8 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once.
6. Build each burger on a bread slice with a patty, chipotle ketchup, a grilled onion slice, and the remaining bread slice. Serve warm.

©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.

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