Grilled Meatloaf Burgers

Main Dish

Green Country markets are offering so many wonderful ingredients to build a local burger this time of year. What better way to capture it all than to grill a meatloaf and slice a thick slab for a burger? We decided to grind together a mix of pork and beef from two of our favorite farms (Blakley Family Farms and Koehn’s Grassfed). One of the keys to tender meatloaf is allowing the breadcrumbs to soak in liquid. We ground the shallots, garlic and thyme right in with the meat, but you can also gently mix them in by hand.

By Barry Jarvis | May 20, 2015

Ingredients

1 egg
½ cup plain whole-milk yogurt
1 cup sourdough breadcrumbs
1½ pounds ground tri-tip beef roast
½ pound ground beef short ribs
1 pound ground pork shoulder
½ cup diced shallots
¼ cup minced garlic
2 teaspoons fresh thyme
2 teaspoons kosher salt
2 teaspoons black pepper
Arugula
Grilled Red Onions
Optional: Small loaves of bread from Pancho Anaya bakery for serving

Sauce

¾ cup ketchup
¼ cup Seikel’s mustard (or whole grain Dijon mustard)
1 teaspoon Korean chile paste
2 tablespoons honey
¼ cup chopped parsley

Instructions

Serves 8

Combine egg and yogurt and add breadcrumbs. Allow to soak in the refrigerator while grinding the meat, if possible.
Prepare the sauce by stirring together all ingredients. Set aside.
Prepare a charcoal grill for indirect cooking over medium-low heat (about 350–375°). Gently combine the ground meats with the soaked breadcrumbs, shallots, garlic, thyme, salt and pepper.
Form into a loaf about 6 inches wide and 9 inches long. Place loaf on a perforated grill pan or a sheet of foil and transfer to the grill away from the coals for indirect cooking.
Top the meatloaf with half of the sauce. Close the grill and cook for 45 minutes to 1 hour, until the internal temperature reaches 155°. Allow the loaf to rest for 10 minutes and then slice to desired thickness and serve on bread with reserved sauce. Add arugula and grilled red onions if desired.