Ahhh burgers. There is a reason why there are so many burger joints, burger festivals, and burger varieties. Cheeseburger, double-burger, triple-burger, Hawaiian burger, jalapeno burger, veggie burger, and the list go on. Now there is a new one to add to the list: the meatloaf burger.
Think about it. There is a reason why so many moms throughout the years made meatloaf a dinner staple. Meatloaf is savory and delicious and many kids’ favorite dish. The De Nigris balsamic ketchup is a perfect compliment with its tomato sweetness and savory-plus-sweet balsamic for just the right kick. This recipe puts it both inside the burger and outside for a completely balanced taste.
Now that we think about it, perhaps the right thing to do is to cook up a pot of mac-n-cheese and serve it on the side with these meatloaf burgers. Now we’re talking.
Makes 4 burgers
- 1 pound ground chuck
- 1 teaspoon onion powder
- 1/8th teaspoon black pepper
- ¼ teaspoon sea salt
- 1 egg
- ½ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ cup De Nigris Balsamic Ketchup + ¼ cup extra for topping
- Preheat oven to Bake 350 degrees.
- Mix meat, onion powder, black pepper, salt, egg, panko, garlic powder and ¼ cup De Nigris balsamic ketchup in a medium-size mixing bowl.
- Roll mixture into four patties. Cover sheet pan with parchment paper and place patties on sheet pan. Bake for twenty minutes or until internal temperature reaches 160 degrees.
- Heat gas grill to 400-500 degrees. Place burger on grill and brown on one side for five minutes, flipping once. Top with remaining ¼ cup De Nigris Balsamic ketchup for five minutes. Remove from heat.
- Serve with all the fixings that you love on your burger, invite friends over, and enjoy!
Post by The Women Bloggers member and De Nigris friend Lyndi Fultz who writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie.
Our 100% Glaze is a rich balsamic reduction made from 100% natural ingredients. No artificial coloring, no added sugar, no added thickeners.
Product is available for purchase online here.
As grilling season begins, make sure you try this Grilled Garlic Beef Tenderloin Kebobs with Balsamic Glaze recipe with the award-winning glaze.
Click HERE for recipe.
Don’t laugh. Yes, I know that tacos are not an Italian “thing.” Yet we live in an age where we can experiment and meld cultures. Traditional Mexican dishes show up in the most unusual places including pizzas and mock-cauliflower pasta dishes. Why can’t tacos have an Italian flair?
Think about the last time you had a calzone. Tangy and spicy marinara sauce with perfectly seasoned ground beef, a healthy heaping of mozzarella cheese, and all rolled up within a dough blanket. Why not carry the same concept to a taco?
These are the thoughts and internal questions that keep me up at night.
Then, we tried my hunch. I had pasta set aside just in case my little experiment failed. I knew my husband would tell me honestly because I know I can self-talk myself into anything. He loved it. I loved it. It works!
This recipe uses plain flour taco tortilla without any heat added to it. Next time I might warm them up a bit on the stove and pre-heat the mozzarella a bit. Just to take it to the next level.
Serves 4-6 hungry and satisfied people
● ½ sweet onion, chopped
● 3 tablespoons olive oil
● 1/2 cup chicken broth
● 8 teaspoons DeNigris Gold eagle balsamic vinegar (added in 2 teaspoon increments in stages)
● 3 minced garlic gloves
● ½ teaspoon sea salt
● ¼ teaspoon black pepper
● 1 teaspoon Italian seasoning blend
● 1 teaspoon sugar
● 1 can of crushed tomatoes (28 oz)
● 1 pound lean ground beef
● 1 tablespoon olive oil
● ½ teaspoon sea salt
● ¼ teaspoon black pepper
● 8 oz mozzarella ball
● 10 flour taco tortillas
● whole ricotta cheese, as garnish
Sautee onions, 3 tablespoons olive oil, ¼ cup broth and 4 teaspoons of balsamic vinegar in sauce pot on medium-high heat and cover for 5 minutes.
Add garlic, salt, pepper, Italian seasoning, sugar, and additional ¼ cup broth. Stir, cover, and cook for additional 5 minutes. Add 2 more teaspoons of balsamic vinegar and stir, cover and cook for additional 5 minutes. Turn heat to low while preparing meat.
Brown ground beef with olive oil in large skillet on medium-high heat. Cover for 20 minutes.
Remove lid and break up beef into small crumbles. Add salt and pepper and lower heat.
Layer tortillas with beef, sauce, and mozzarella and add garnish of ricotta. Serve and enjoy!
De Nigris friend and Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.
The simplest modifications to classic foods can make a significant difference in our eating experience. With De Nigris Platinum Eagle balsamic vinegar and a few other choice ingredients, an American favorite gets a makeover and becomes a Caprese hamburger.
Caprese hamburgers have several variations of their own. Some recipes call for homemade pesto, others require ground sirloin for the patty.
For this Caprese hamburger, I made my own change. Rather than pesto, I mixed chopped almonds into the ground meat before cooking. The slightly crunchy texture partnered well with seasonings. The De Nigris balsamic vinegar drizzled on top made this hamburger an absolute winner. This balsamic’s slightly thick consistency and sweet flavor made not only the perfect topping, but doubled as excellent dipping sauce. I may never eat another homemade burger without it.
Summertime means long afternoons by the pool, popsicles, fireflies, road trips, flip flops and staying up late. One of my favorite things about summer is grilling. Summer means we can give the oven a rest and take the kitchen outside. When we grill, there are no pots and pans to scrub, just tongs to go in the dishwasher and foil to toss. I don’t even mind smelling like a summer camp cookout as long as it means easy clean up after dinner.
Recently my cousin was visiting and I wanted to do something on the grill that felt a little more special than chicken. I needed something that would be fast on the grill and feed everybody without breaking my grocery budget. Skirt steak to the rescue.
If the meat section doesn’t have skirt steak already packaged, just ask the butcher at the meat counter. It’s a standard cut of meat and shouldn’t be a problem to find. Before marinating, pound the meat with a meat mallet just a bit to loosen up the fibers and make it a little more tender. It is already pretty thin to begin with so don’t pulverize it, just flatten out the thicker parts and give the thinner sections a meat mallet massage.
Grilled Skirt Steak with Balsamic Marinade
● ½ cup olive oil
● ⅓ cup Di Nigris Balsamic Vinegar
● 3 cloves garlic, minced
● 1 package Lipton onion soup mix
● 2 Tbs. honey
● 2-3 Tbs. green onions, diced
● 1 tsp. black pepper
● 2-3 lbs of skirt steak
1. Combine all ingredients in a gallon size zip lock storage bag. Place meat in marinade, seal bag and massage to make sure marinade gets all over the meat. Refrigerate for 30 minutes to 2 hours.
2. Heat grill to 550 degrees. Using a paper towel and tongs, rub vegetable oil or canola oil on grill grate to prevent meat from sticking.
3. Grill for 6 minutes each side or until preferred doneness. Remove from grill and tent with foil for 10 minutes.