Giant Burger A Round Meatloaf Recipes

CHEESEBURGER MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray.
• Mix together the bread and milk in a bowl and set aside.
• Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat.
• Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour.
• Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter.
• Slice and serve with the sliced red onions and dill pickle chips.

CHEF JOHN'S GRILLED BACON MEATLOAF BURGERS

Steps:

• Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
• Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

MEAT LOAF BURGERS

Steps:

• Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into 6 patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties. , Cover and cook on low for 7-9 hours or until meat is no longer pink. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.

SUNNY'S MEATLOAF BURGERS

Steps:

• For the sauce: Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate.
• For the patties: Add the olive oil to a small pan on medium-high heat, then add the onion, oregano, thyme, salt, pepper and 1 tablespoon water. Stir to coat everything and cook until the onions are translucent but not browned, 3 to 5 minutes.
• Meanwhile, combine the bread, egg, pesto, Worsterschire sauce, Parmesan and garlic in a medium bowl. Add the sauteed onions to the breadcrumb mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the breadcrumb mixture and gently mix together.
• Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat.
• Evenly divide the mixture into 3 or 4 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes.
• For the burgers: Add a patty to each bun bottom, then top with the sauce and a pile of potato chips. Top with the bun tops. Enjoy!

GIANT BURGER

Steps:

• Preheat oven to 375F.
• Combine beef, half of the onion, egg, bread crumbs, ketchup, salt and pepper. Mix well.
• Combine cream cheese, mustard and rest of onion. Mix well.
• Divide the meat mixture in half and form two VERY LARGE patties.
• Place one patty in baking dish. Spread the mustard mixture on top of the patty, almost to the edge. Place second patty on top.
• Bake for 40-45 minutes, until done. Drain fat. Serve.

GIANT STUFFED BURGER RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!

MEATLOAF BURGERS WITH QUICK KETCHUP

Steps:

• Preheat oven to 450 degrees. Brush a baking sheet with oil; set aside. Make the burgers: In a medium bowl, mix beef, onion, parsley, breadcrumbs, egg, tomatoes, mustard, Worcestershire, 3/4 teaspoon salt, and 1/8 teaspoon pepper with your hands, just until combined. Do not overmix.
• Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake, flipping patties once, until cooked through, about 14 minutes.
• Meanwhile, make the ketchup: In a small saucepan over medium heat, stir together tomatoes, brown sugar, vinegar, and cloves. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes. Spoon ketchup over meatloaf burgers, and serve.

GIANT BURGER (A ROUND MEATLOAF)

Steps:

• Preheat oven to 350 degrees F.
• Mix cream cheese, mustard and horseradish; set aside.
• Mix meat and salt and pepper to taste.
• Divide in half.
• Pat on half evenly in an ungreased 8" pie pan.
• Spread cream cheese mixture over meat in pan.
• Shape remaining meat into an 8" circle, place on top of cheese mixture and pinch edges of meat patties together to seal.
• Bake 55 min.
• or until well done.
• Remove to a serving plate and cut into wedges to serve.