Meat loaf is shaped into individual burgers that are just as comforting as their namesake. The burgers are delicate, so take extra care when flipping them.
1 teaspoon olive oil
4 1/2 cups vertically sliced red onion (about 2 medium onions)
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 cup crushed whole wheat crackers (about 20 crackers)
1/3 cup ketchup, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pound ground sirloin
1 large egg
12 (1 1/4-ounce) slices rye bread, toasted
Prepare grill or broiler.
To prepare onions, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon salt; sauté 12 minutes or until golden brown. Stir in sugar and vinegar; cook 30 seconds. Remove from pan. To prepare burgers, heat pan coated with cooking spray over medium-high heat. Add bell pepper and celery; sauté 3 minutes or until tender. Combine the bell pepper mixture, crackers, 1/4 cup ketchup, thyme, 1/4 teaspoon salt, beef, and egg in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes. Carefully turn patties over; brush with remaining ketchup. Cook 5 minutes or until done. Place 1 patty on each of 6 bread slices. Top each patty with 1/4 cup onion mixture and 1 bread slice. NUTRITION PER SERVING CALORIES 419(29% from fat); FAT 13.4g (sat 4.3g,mono 6g,poly 1.3g); PROTEIN 23.1g; CHOLESTEROL 86mg; CALCIUM 92mg; SODIUM 906mg; FIBER 6.6g; IRON 4.2mg; CARBOHYDRATE 51.8g Exported from Home Cookin 5.4 (www.mountain-software.com)
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