Equipment
Ingredients
Meatloaf Patties
- 500 g ground beef (80/20), chilled
- 40 g panko breadcrumbs
- 60 ml whole milk
- ½ onion, finely grated or minced
- 1 garlic, minced
- 1 egg
- 15 ml worcestershire sauce
- 5 g salt
- 2 g black pepper, freshly ground
Tangy Glaze
- 60 ml ketchup
- 15 g brown sugar
- 10 g dijon mustard
- 5 ml apple cider vinegar
Assembly
- 4 bacon slices, cooked crispy
- 4 burger buns, toasted
- 15 ml neutral oil
Nutrition (per serving)
Method
In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture (a panade) sit for 5 minutes until the breadcrumbs absorb the liquid and become mushy. This ensures the burgers remain tender.
While the panade rests, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl to create the glaze. Set aside.
Add the ground beef, grated onion, minced garlic, egg, Worcestershire sauce, salt, and pepper to the bowl with the soaked breadcrumbs. Gently mix with your hands just until combined. Do not overwork the meat.
Divide the mixture into 4 equal portions. Shape them into patties slightly wider than your buns, making a small indentation in the center of each with your thumb to prevent them from puffing up into balls during cooking.
Heat the neutral oil in a cast iron skillet over medium-high heat. Once the oil shimmers, add the patties. Cook for 4-5 minutes on the first side until a deep brown crust forms.
Flip the patties. Immediately brush a generous amount of the prepared glaze onto the seared side. Cook for another 3-4 minutes. If using cheese (optional), add it now over the glaze.
Verify doneness. The internal temperature should reach 71°C/160°F for safe consumption of ground beef. The glaze should be sticky and caramelized.
Remove patties from the heat and let them rest for 5 minutes. Assemble on toasted buns with crispy bacon and extra glaze if desired.
Chef's Notes
- The 'panade' (milk and breadcrumb paste) is the secret to keeping these burgers moist, mimicking the texture of a slow-baked meatloaf in a fraction of the time.
- Grating the onion instead of chopping it allows the onion flavor to permeate the meat more evenly and prevents raw crunchy bits in the quickly cooked burger.
- Do not skip the resting period; cutting into the burger immediately will cause all the juices to run out, resulting in a dry patty.
- For a true diner-style experience, butter and griddle your buns until golden brown before assembly.
Storage
Refrigerator: 3 days — Store patties separate from buns to prevent sogginess.
Freezer: 3 months — Freeze raw patties on parchment paper before bagging.
Reheating: Reheat gently in a skillet with a splash of water, covered, to steam through without drying.
