Cheese-Stuffed Meatloaf Burgers
A childhood classic meets cookout hero in these Cheese-Stuffed Meatloaf Burgers. Juicy and flavorful with a gooey mozzarella center, each burger is smothered in a bold tomato glaze made with Red Gold Mild Diced Tomatoes + Green Chilies. Crispy fried onions on top add just the right crunch, and everything gets tucked into a toasted brioche bun. This is comfort food with serious firehouse flair—perfect for summer grilling or cool-weather cravings. @firehousegrub @thefeedfeed
A childhood classic meets cookout hero in these Cheese-Stuffed Meatloaf Burgers. Juicy and flavorful with a gooey mozzarella center, each burger is smothered in a bold tomato glaze made with Red Gold Mild Diced Tomatoes + Green Chilies. Crispy fried onions on top add just the right crunch, and everything gets tucked into a toasted brioche bun. This is comfort food with serious firehouse flair—perfect for summer grilling or cool-weather cravings. @firehousegrub @thefeedfeed
Ingredients
For the Glaze
1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1/3 cup light brown sugar1 tablespoon Worcestershire sauce1 teaspoon apple cider vinegar1/2 cup Red Gold® Folds of Honor Ketchup 32 oz1/2 cup bbq sauceFor the Burgers
1 tablespoon unsalted butter, to taste1 yellow onion, finely dicedKosher salt to taste1 tablespoon Worcestershire sauce20 ounces ground beef1/2 cup panko breadcrumbs1/2 cup heavy cream1 large egg, beaten8 ounce block mozzarella cheese, sliced into thick piecesburger seasoning of choiceFor Topping & Assembly
1 yellow onion, slicedflour + seasoned salt, for dredging (or use store-bought French fried onions)Brioche buns, toastedInstructions
- Make the tomato glaze: In a blender, combine Red Gold Mild Diced Tomatoes + Green Chilies, brown sugar, Worcestershire sauce, and apple cider vinegar. Blend until smooth. Add in Red Gold Folds of Honor Ketchup and BBQ sauce and blend again. Pour into a saucepan and bring to a simmer. Cook uncovered for 30–40 minutes, stirring occasionally, until thickened.
- Caramelize onions for burger mix: In a skillet over medium heat, melt butter and sauté finely diced onion with a pinch of salt and 1 tablespoon Worcestershire sauce until caramelized (about 8–10 minutes). Let cool slightly.
- Make the meatloaf patties: In a large mixing bowl, combine ground beef, panko, heavy cream, beaten egg, caramelized onions, and burger seasoning. Mix until just combined.
- Stuff the burgers: Divide the mixture in half and form 4 bottom patties. Add sliced mozzarella to the center of each, then cover with remaining meat mixture. Press and seal the edges to create a stuffed burger patty.
- Grill the burgers: Preheat grill to medium heat. Grill each burger for 5–6 minutes per side, flipping 2–3 times for even cooking (total 15–18 minutes). In the last 5 minutes, spoon glaze over each burger and move them to the top rack or indirect heat to let the sauce tack up.
- Fry crispy onions (or use store-bought): Coat sliced onions in seasoned flour and fry in oil until golden and crisp. Drain on paper towels.
- Place brioche buns on the grill for 1–2 minutes, until golden. Place each burger on a toasted bun, top with crispy fried onions, and serve hot. Use leftover glaze as a dipping sauce for extra flavor.
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