Grilled Meatloaf Burgers
with Foil Pouch Potatoes and Green Onion Mayo
The best of mom's meatloaf and a classic beef burger combine between toasted brioche buns! Zesty green onion mayo is a great dipper for BBQ foil pouch potatoes!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
460 g
Russet Potato
2 unit
Brioche Bun
(Contains Egg, Wheat)
28 g
Spring Mix
2 unit
Green Onion
1 tbsp
Worcestershire Sauce
2 tbsp
Ketchup
1 tbsp
Brown Sugar
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Thinly slice green onions, keeping white and green parts separate. Add mayo and green onion greens to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Cut potatoes into ½-inch pieces. Add potatoes, half the garlic salt, 2 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with pepper, then toss to combine. Combine ketchup and brown sugar in another small bowl. (NOTE: This is your glaze.)
Layer two 24x12-inch pieces of foil. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) (TIP: Lightly spray foil with oil to prevent sticking!)Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Place potato pouch on one side of the grill. Close lid and grill, flipping once, until tender, 24-25 min.
Meanwhile, add breadcrumbs, Worcestershire sauce, remaining green onions, remaining garlic salt and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then stir until milk is absorbed. Crumble in beef and pork mix, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
When potatoes are halfway through grilling, add patties to the other side of the grill. Reduce heat to medium, close lid and grill patties, flipping once, until cooked through, 4-5 min per side.** Spread glaze (from step 2) over tops of patties. Close lid and grill until glaze is warmed through, 1-2 min.
Halve buns. When potatoes and meatloaf patties are almost done, add buns to the other side of the grill, cut-side down. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Carefully open foil pouch. Spread some green onion mayo onto bottom buns, then stack with spring mix, crispy shallots and meatloaf patties. Close with top buns. Divide burgers and potatoes between plates. Serve remaining green onion mayo alongside for dipping.
