Make this Meatloaf Burger with Homemade BBQ Sauce and Crispy-Fried Shallots
The guys at Food Steez are experts at dope burgers. Here, they make their amazing BBQ meatloaf burger. BBQ Meatloaf Burger • 1 ½ lbs. ground beef • 3 ounces breadcrumbs • 1 egg, whisked • 2 cloves garlic, pressed through garlic press • 1⁄2 small onion, finely diced • 1 tablespoon Worcestershire sauce • 1 tablespoon chopped, flat-leaf parsley • 1⁄2 teaspoon black pepper • 1 1⁄4 cup BBQ sauce (recipe below) • Brioche burger buns, toasted • Just Mayo • Crispy-fried Shallots (recipe below) BBQ SAUCE: • 1 cup ketchup • 2 tablespoons Worcestershire sauce • 1 tablespoon plus 1 teaspoon brown sugar • 2 teaspoons apple cider vinegar • 1 teaspoon yellow mustard • 1 teaspoon Dijon mustard • 3⁄4 teaspoon liquid smoked seasoning • 1⁄2 teaspoon granulated onion • 1⁄2 teaspoon black pepper • Pinch of salt • Pinch of cayenne pepper CRISPY-FRIED SHALLOTS: • Vegetable oil, for frying • 4 shallots, sliced thinly into circles • Salt • Black pepper • 1⁄4 cup, heaping, flour • Pinch paprika For the burger, preheat the oven to 350°, and line a baking sheet with parchment or foil. Place the ground beef into a large bowl; add in the breadcrumbs egg, garlic, onion,Worcestershire sauce, parsley, salt pepper, and gently mix together with your hands just until well combined. Place the meat mixture onto the prepared baking sheet and hand-form into a meatloaf shape; brush about 1⁄4 (heaping) cup of the BBQ sauce all over the meatloaf, then sprinkle on a little black pepper, and bake for about 45-50 minutes (or until cooked through), allow the meatloaf to rest for about 10 minutes. Heat a saucepan to medium heat and cook bacon until crisp.Add about 1⁄2 cup more of the BBQ sauce, then slice the meatloaf into medium-thick slices. Assemble the burgers by spreading 1 tablespoon of mayo onto both top and bottom buns followed by a thick slice of meatloaf, more BBQ sauce, a couple of strips of bacon, and crispy fried shallots. For the BBQ sauce, in a small bowl, whisk together all ingredients until well-combined, and set aside. For the crispy-fried shallots, place oil into a small/medium-size pot, and slowly bring the oil up to 365°. Meanwhile, place the sliced shallots into a bowl and sprinkle on a couple of pinches of salt and pepper, flour, paprika, then toss to coat. Add the flour-coated shallots into the hot oil, fry for a couple of minutes (until golden-brown), remove with slotted spoon, and drain on paper towel. Sprinkle with a little extra salt/pepper. Subscribe to Indulgence: Chef Tips: Let's Get Fat: Bartender Confidential: FoodSteez on Indulgence: Tasting Notes: How To: Bars and Cocktails: Eat This Now: Follow Indulgence on Facebook: