Meat Loaf Burgers with Caramelized Onions

Randy Mayor; Lydia DeGaris-Pursell

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 29%
  • Fat: 13.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.3g
  • Protein: 23.1g
  • Carbohydrate: 51.8g
  • Fiber: 6.6g
  • Cholesterol: 86mg
  • Iron: 4.2mg
  • Sodium: 906mg
  • Calcium: 92mg

Ingredients

  • Onions:
  • 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
  • Burgers:
  • Cooking spray
  • 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

Preparation

  1. Prepare grill or broiler.
  2. 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.
  3. To prepare burgers, heat pan coated with cooking spray over medium-high heat. Add bell pepper and celery; sauté 3 minutes or until tender.
  4. 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.
  5. 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.
  6. Place 1 patty on each of 6 bread slices. Top each patty with 1/4 cup onion mixture and 1 bread slice.
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