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These juicy meatloaf burger patties work great for last-minute weeknight dinners or easy weekend grilling. You get all the classic comfort of meatloaf but way easier—just shape and cook.
I've been making these patties since my kids were small. They actually started as a total improvisation one busy night. Now, it's our favorite fix when dinner plans slip through the cracks.
Tasty Ingredients
- 2 teaspoons Worcestershire sauce: adds a deep and bold flavor you just can't skip.
- 65 ml milk: makes sure your patties are light and tender.
- 125 ml breadcrumbs: helps them hold together and keeps things moist.
- 1 teaspoon salt: wakes up all the other flavors.
- 1 teaspoon onion powder: boosts the taste without leaving any chunks.
- 2 tablespoons mustard: brings a zing that brightens up the beef.
- 3 tablespoons ketchup: gives a sweet and tangy kick.
- 453 g ground beef: pick one that’s got around 15% fat for juicy patties.
Step-by-Step How-To
- Cooking time:
- Heat up a skillet on medium-high. Set your patties in gently, don't crowd them. Let one side cook for 3 minutes until you get that awesome crust. Flip them and cook the other side another 3 minutes to hit that perfect juicy center.
- Shape your patties:
- Take the mixture and split it evenly. Shape into rounds about 1 cm thick. Press your thumb in the middle of each—this keeps them from puffing up weird in the pan.
- Mix it all:
- Toss the ground beef in a big bowl. Pile on the ketchup, mustard, onion powder, and salt first, then dump in your breadcrumbs, milk, and Worcestershire. Use your hands to blend it together but don’t squish too much or the patties will get tough.
My bunch always raves about the Worcestershire sauce here. It’s that secret splash that takes these from plain old patties to something folks can't quite put their finger on but totally love.
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Storage & Make-Ahead
Pop these patties in an airtight container in the fridge, they'll be good for up to three days. When you're ready, warm them gently in a covered pan with just a splash of water so they stay juicy. Freeze cooked or raw for up to three months. If freezing raw, use wax paper to separate each patty so you can grab only what you need later.
Yummy Twists
Play around and make them your own—toss shredded cheese inside, mix in fresh parsley or thyme, or sprinkle smoked paprika for extra kick. Want it lighter? Swap the beef for ground turkey and add a spoon of olive oil for extra juiciness. There are loads of options!
Serving Ideas
Spoon these onto burger buns and pile on your favorite extras: fresh tomato, crisp lettuce, tangy pickles—whatever you love! Or skip the bread and pair them with creamy mashed potatoes and roasted veggies for a solid meal. Fancy it up with a creamy mushroom or pepper sauce for a special touch.
Frequently Asked Questions
- → How do I keep patties tender?
Add milk and breadcrumbs to maintain a soft texture.
- → Can I swap beef for another meat?
Yes, you can use turkey, chicken, or pork based on your preferences.
- → What sauces go well with patties?
They pair great with barbecue sauce, spicy mayo, or tomato sauce.
- → How do I know if they're cooked through?
Check if the inside is no longer pink and the juices run clear.
- → Can I prep them ahead of time?
Of course! Prep them beforehand and keep them refrigerated until cooking.