Glazed Meatloaf Burgers
with Potato Coins and Green Onion Mayo
The best of mom's meatloaf and a classic beef burger combine between toasted brioche buns! Zesty green onion mayo is a great dipper for golden potato coins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
28 g
Spring Mix
2 unit(s)
Green Onion
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
2 tbsp
Ketchup
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
1 tbsp
Brown Sugar
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
28 g
Crispy Shallots
(Contains Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile thinly slice green onions, keeping white and green parts separate
- Add mayo and green onion greens to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Combine ketchup and brown sugar in another small bowl. (NOTE: This is your glaze.)
- Meanwhile, add breadcrumbs, Worcestershire sauce, remaining green onions, remaining garlic salt and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then stir until milk is absorbed.
- Crumble in beef and pork mix, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!)
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
- Transfer to an unlined baking sheet, then spread glaze (from step 2) over tops of patties. Bake in the top of the oven until glaze is warmed through, __-__ min.
- Halve buns.
- When meatloaf patties are done, arrange directly on the top rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Spread some green onion mayo onto bottom buns. Stack with spring mix, crispy shallots and meatloaf patties onto bottom buns. Close with top buns.
- Divide burgers and potato coins between plates.
- Serve remaining green onion mayo alongside for dipping.