Back to Southwestern Meatloaf Burgers All Reviews for Southwestern Meatloaf Burgers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Southwestern Meatloaf Burgers Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1 1/4 pounds ground beef chuck 1/4 cup plain dried breadcrumbs 1 cup (about 1 bunch) scallions, minced 4 cloves garlic, minced 1/2 cup plus 3 tablespoons tomato-based chili sauce 1 large egg, lightly beaten 1 tablespoon chili powder 2 teaspoons ground cumin Coarse salt and ground pepper Warmed tortillas, for serving (optional) Pickled jalapeno slices, for garnish (optional)

Cook’s Notes If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.

Gallery Southwestern Meatloaf Burgers

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Southwestern Meatloaf Burgers

Southwestern Meatloaf Burgers

Southwestern Meatloaf Burgers

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 1/4 pounds ground beef chuck 1/4 cup plain dried breadcrumbs 1 cup (about 1 bunch) scallions, minced 4 cloves garlic, minced 1/2 cup plus 3 tablespoons tomato-based chili sauce 1 large egg, lightly beaten 1 tablespoon chili powder 2 teaspoons ground cumin Coarse salt and ground pepper Warmed tortillas, for serving (optional) Pickled jalapeno slices, for garnish (optional)

Directions

In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.

Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.

Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.

Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.

Cook’s Notes If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.

Cook’s Notes

If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.

Reviews (3)

 Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        1    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/22/2010   I always use two eggs per pound of meat and you should not have a need for added salt with chilis sauce added. PLease.. a pound of plain meat is enough to serve FOUR people. I won't buy a 1 !/4 pounds...... when ONE is enough. And adding all the extras should be only ONE pound of meat. Plus, I prefer to use 1/4 cup of bread cumbs and 1/4 wheat germ.  

Martha Stewart Member     Rating: Unrated       04/16/2010   I like the fact they are baked.\ Alba H. Rodriguez  

Martha Stewart Member     Rating: Unrated       04/15/2010   I really like this recipe. My family does not like meatloaf but making them this way will sure entice them. TIP: make ahead and freeze.

    Martha Stewart Member

    Rating: Unrated 12/22/2010

I always use two eggs per pound of meat and you should not have a need for added salt with chilis sauce added. PLease.. a pound of plain meat is enough to serve FOUR people. I won’t buy a 1 !/4 pounds…… when ONE is enough. And adding all the extras should be only ONE pound of meat. Plus, I prefer to use 1/4 cup of bread cumbs and 1/4 wheat germ.

Rating: Unrated

Rating: Unrated 04/16/2010

I like the fact they are baked.\ Alba H. Rodriguez

Rating: Unrated 04/15/2010

I really like this recipe. My family does not like meatloaf but making them this way will sure entice them. TIP: make ahead and freeze.

All Reviews for Southwestern Meatloaf Burgers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Southwestern Meatloaf Burgers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest