Bacon-Topped Meatloaf Burgers

By Melissa Clark

Published November 6, 2007

Total Time
20 minutes
Rating
4(37)
Comments
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Instead of turning a meatloaf into a red-centered burger-loaf, why not turn a burger into a tender, juicy meatloaf patty? You get the inimitable meatloaf flavors of beef laced with ketchup and onion but in a far more delectable form. Simply broil the burgers until they are just past purple on the inside, and seared mahogany brown on the outside. This takes about five minutes — 55 minutes less than a traditional meatloaf. Put the patties on a potato bun and bite in. The meat is juicy enough to soak the roll, and is flavored in that meatloaf manner — brawny yet barely sweet, porky from the bacon, aromatic with herbs, onion and garlic, all commingled with a deep, beefy flavor. Excellent!

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Ingredients

Yield:6 burgers

  • 3 tablespoons ketchup

  • 2 tablespoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 ½ pounds ground beef, or a combination of beef, pork and veal

  • ½ cup finely chopped onion

  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme

  • 1 garlic clove, minced

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 6 slices bacon, cut into thirds crosswise

  • Burger buns and trimmings like pickles, tomato, lettuce and mayonnaise, if desired

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 100 milligrams cholesterol; 429 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 34 grams fat; 1 gram trans fat; 1 gram fiber; 411 milligrams sodium; 24 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat broiler. Position oven rack 4 inches from heat. In a small bowl, mix together ketchup, mustard and Worcestershire sauce. In a separate medium bowl, mix together the meat, onion, thyme, garlic, salt and pepper. Mix in half the ketchup mixture, reserving other half as a glaze.

  2. Step 2

    Form meat mixture into six equal patties, about 1 ¼ inches thick. Transfer patties to a baking sheet. Brush each patty with glaze.

  3. Step 3

    For rare burgers, broil for 1 minute, then add bacon slices to tops of patties and continue broiling until bacon is browned and meat is cooked as desired, about 4 minutes longer. For medium, add bacon after 2 minutes of broiling, and for well-done, after 3 minutes. Serve with buns and trimmings if desired.

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Ratings

4 out of 5
37 user ratings
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Comments

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Lan Le

It's ok but not great. I still prefer the traditional burgers. https://body-change.today/recipes/1016595-hamburgers-diner-style%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Curtis Hartman

Be careful with the Bacon, which if it isn’t super thick may well burn in four minutes. Otherwise, this is a first rate recipe, particularly with a mix of meats, although children may find a mixed meat version less appealing than straight ground beef.

Joni Graves

DELICIOUS!!!

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