Want the juiciest burgers for your next cookout? Try these meatloaf burgers. They cook up tender and flavorful.
- 1 pound ground chuck or ground sirloin
- 1 pound ground pork
- ½ cup dried gluten-free breadcrumbs
- 1 large egg
- 1 small onion, finely diced
- 1 clove garlic, minced or put through a garlic press
- 1 teaspoon salt
- ½ cup ketchup
- 2 teaspoons oil, if using frying pan to cook
- 8 gluten-free hamburger buns, optional
Combine the ground chuck and ground pork in a large bowl. Stir to combine or gently squeeze together using your hands. Add the breadcrumbs, egg, onion, garlic, salt and ketchup.
Gently form into eight 1-inch-thick patties. Put a slight indentation in the center of the patty.
If using an outdoor grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Place the burgers on the grill and cook for 3 to 4 minutes per side. The internal temperature of the burgers should be 160° F.
If using a sauté (frying) pan: Heat 2 teaspoons oil in an 8-inch frying pan over high heat. Place four burgers in the pan and cook for 3 to 4 minutes per side. The internal temperature of the burgers should be 160° F. Repeat with remaining burgers.
Serve on gluten-free hamburger buns, if desired.
Nutrition Analysis: 460 cal, 19 g fat, 125 mg chol, 870 mg sodium, 51 g carbs, 0 g fiber, 9 g sugar, 25 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.