Tangy Meatloaf Burgers

I served these delicious burgers with the Sweet Potato Oven Fries in the previous post. Dee-lish!

Tangy Meatloaf Burgers

(No Photo Available)

from Food Network Magazine, July/August 2011 issue

Ingredients

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 potato buns or other rolls, split
• Lettuce, sliced tomato and pickle slices, for topping
• Sweet potato chips, for serving (optional)

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Sweet Potato Oven Fries with Avocado Dip

Recipe and Image courtesy of Foodnetwork.com

This was a delicious recipe, very easy, and I will definitely be making this again!

Sweet Potato Oven Fries with Avocado Dip

Ingredients

Sweet Potato Fries:

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Coarse ground rock salt and freshly ground black pepper, to taste
• Avocado Dip, recipe follows

Directions

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:

• 1 avocado, see Cook's Note*
• 1/3 cup mayonnaise
• 1/3 cup cream cheese
• 1 jalapeno, seeded and chopped.
• 2 scallions, white and light green part only, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.