Have you ever tried Bobby Flays recipe for
Roasted Vegetable Meatloaf with Balsamic Glaze? It is absolutely delicious! I have made it several times (with some modifications) and we have really enjoyed it. This was my inspiration for these burgers. I served them with my
Sourdough Whole Spelt Herb Buns. To say that these burgers were a hit would be an understatement. My husband had the highest praises for them!
Roasted Vegetable Meatloaf Burgers with Balsamic Glaze:
For the Burgers:
(makes 8)
- 2lbs Ground Beef
- 1 Yellow Zucchini
- 1 Green Zucchini
- 1 Small Onion
- 1 Red Bell Pepper
- 3 Cloves of Garlic
- 1 Teaspoon Sea Salt
- 1 Teaspoon White Pepper
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Parsley
For the Glaze:
- 1 Cup Ketchup (No Sugar Added)
- 1/2 Cup Balsamic Vinegar
- 1/8 Teaspoon Red Pepper Flakes
Method:
Take your zucchini and garlic and grate.
Very, very finely chop onions and red bell pepper.
Add to a pan with a little bit of cooking oil on medium heat.
Mix together and add spices.
Continue cooking, stirring frequently. It is VERY important to cook until all of the water is eliminated.
When finished cooking, place onto plate lined with a paper towel to drain any remaining water. Set aside.
Take the ketchup and balsamic vinegar and put into a pot.
Combine. Add spices.
Bring to a simmer and then turn off heat.
In a large bowl combine meat, half of balsamic mixture (reserving other half for later use) and vegetables.
Form into patties. I used a measuring cup (3/4 Cup Size) as a guide.
Place onto a baking rack (under the rack I have a tin foil lined baking sheet for easy clean up) and brush with remaining balsamic glaze.
Place into the oven at 400 degrees.
Cook for about 25-30 minutes.
Place on
Bun and if you wish top with grated extra sharp cheddar cheese.
This recipe was submitted to
Real Food Wednesday, check it out for other great recipes from real food bloggers!
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