Meatloaf Smash Burgers
Flavor-packed juicy smash burgers!
Servings 4
Calories 2193kcal
Equipment
- 2 grill press You might need 2 to fully cover the burgers while they cook
Ingredients
For the Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar packed
- 2 teaspoons apple cider vinegar
For the Burgers
- 1 ½ pounds meatloaf mix
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme minced. Or use 1/2 teaspoon dried thyme
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- 4 hamburger buns toasted if desired
- 4 slices onion
- ½ cup iceberg lettuce shredded
Instructions
For the Glaze
- Whisk the ketchup, sugar, and vinegar in a small bowl.
For the Burgers
- Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
- Place the meatloaf into large bowl. Using your hands, break it into large pieces.
- Add the egg, Worcestershire sauce. thyme and pepper. Combine the ingredients into the meatloaf mix.
- Divide the meat into 4 equally-sized portions and shape into balls. Don't pack the meat, just loosely form into balls.
- Place the meat balls onto the grill. Smash down with a spatula or grill press to form thin patties. Season well with salt.
- Grill the burgers for 2-3 minutes per side. Keep the burger press on top of the burgers as they cook.
- Slather one side of the patties with the glaze. Flip and grill anther minute.
- Slather top side of the patties with more glaze. Flip and grill another minute or until they reach your desired doneness.
- Transfer cooked patties to bun bottoms. If you have more glaze, divide it between the patties.
- Top with onion and iceberg and bun tops and serve.
Nutrition
Calories: 2193kcal | Carbohydrates: 152g | Protein: 175g | Fat: 114g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 662mg | Sodium: 3817mg | Potassium: 896mg | Fiber: 5g | Sugar: 66g | Vitamin A: 1174IU | Vitamin C: 17mg | Calcium: 355mg | Iron: 22mg